Description
I came up with this recipe because I love fish tacos and couldn’t find any where I live that weren’t overly breaded and kind of soggy. We love the crispiness and great flavor of this fish!
Ingredients
- vegetable oil for frying
- 2 eggs
- ¼ cup milk
- 2 teaspoons taco seasoning mix
- 2 cups panko bread crumbs
- 6 cod fillets, quartered lengthwise
- 1 (10 ounce) package corn tortillas
- 1 cup sour cream
- 2 limes, cut into wedges
- ½ head napa cabbage, shredded
- 1 tomato, diced
- ½ onion, diced
- 1 green bell pepper, chopped
- 1 avocado, sliced
Instructions
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Beat eggs
- milk
- and taco seasoning together in a bowl using a whisk or a fork. Place panko bread crumbs in a separate bowl.
- Coat each piece of cod in egg batter
- followed by bread crumbs.
- Place cod in hot oil and fry until golden brown and flaky
- flipping halfway through if using a saucepan
- 4 to 8 minutes
- depending on size and fry method. Transfer to a platter covered with paper towels to drain. Keep warm.
- Warm tortillas in a microwave oven
- 30 seconds to 1 minute.
- Divide fish evenly between tortillas. Top tacos evenly with sour cream; squeeze lime juice over each. Top each with cabbage
- tomato
- onion
- bell pepper
- and avocado
- in that order. Squeeze additional lime juice over each taco and serve.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 12