Cod is cut into eight strips, seasoned with cumin and smoked paprika, then taken through flour, beaten egg and panko so the crust is thick enough to stay crisp under the toppings.
The slaw is just cabbage with lime and salt, and the crema is avocado blended with sour cream, lime, cilantro and a little water until pourable. Both are ready before the oil gets hot.
What Goes Into One Taco
Eight tacos, each built in the same order.
What goes into one taco
Warm flour tortilla
Soft, not crisp.
Lime cabbage
A handful, dressed with lime and salt.
Fried fish strip
One per taco, straight from the rack.
Avocado and salsa
Sliced avocado and diced tomato salsa.
Avocado crema
Drizzled over the top.
Serve with lime wedges.
How to Make It
Fish seasoned, station set
Season the fish with salt, cumin and paprika. Set up flour, beaten eggs and panko in separate shallow dishes.
Slaw and crema
Toss the cabbage with 1 tbsp lime juice and 1/4 tsp salt. Blend the avocado, sour cream, 2 tbsp lime juice, cilantro and water until smooth.
Oil heated
Heat 1 1/2 inches of oil in a heavy pot to 350°F.
Breaded and fried to 145°F
Coat each fish strip in flour, egg and panko. Fry in batches for 3 to 4 minutes, turning once, until crisp and the fish reaches 145°F. Drain on a rack.
Tacos built
Warm the flour tortillas. Fill each with cabbage, fried fish, avocado slices and tomato salsa, then drizzle with avocado crema and serve with lime wedges.
Ingredient Notes
- Cod or firm white fish
- A pound and a quarter, cut into eight even strips, one per taco.
- Panko breadcrumbs
- A cup and a half for a coarse, crisp crust.
- Avocado
- One blended into the crema and one sliced for the tacos.
Success Tips
- Pat the fish dry before the flour so the coating grips.
- Keep one hand for wet dishes and one for dry when breading.
- Drain the strips on a rack, not paper, so the underside stays crisp.
Why This Recipe Works
- Panko gives a coarser, crisper crust than fine breadcrumbs.
- Dressing the cabbage lightly keeps it crunchy rather than wilted.
- Blending avocado into the sour cream makes a crema that clings to the fish.
- Frying in batches keeps the oil near 350°F so the crust sets fast.
Serving Ideas
Set out the fried fish, slaw, salsa and crema and let everyone build their own, with lime wedges alongside.
Storage and Reheating
Refrigerate
Keep the crema refrigerated; eat fried fish straight away and re-crisp leftovers in a hot oven.
Frequently Asked Questions
How do I know the fish is cooked?
Three to four minutes in 350°F oil brings the strips to 145°F and a crisp crust.
Can the fish be grilled instead?
This recipe is built on breaded fried strips.
