plus Creamy Cilantro-Lime Slaw & Tortilla Chips
Fresh cod gets the tempura treatment, dunked in fajita-spiced batter and fried to golden perfection. Crispy-crunchy outside, flaky-tender within, the cod is paired with zesty red cabbage slaw, creamy guacamole, lime, and cilantro. These aren’t just tacos—they’re handheld happiness!
Allergens
Utensils
Tags
Blue Corn Tortilla Chips
3 ounce
Fajita Spice Blend
1 tablespoon
Icelandic Cod
10 ounce
Mayonnaise
2 tablespoon
Tempura Batter Mix
82 g
Shredded Red Cabbage
4 ounce
Lime
1 unit
Flour Tortillas
6 unit
Guacamole
8 tablespoon
Cilantro
0.25 ounce
Hot Sauce
1 teaspoon
Cooking Oil
1.5 tablespoon (tbsp)
Black Pepper
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
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Wash and dry produce.
-
Roughly chop cilantro. Zest and quarter lime.
-
In a medium bowl, combine cabbage, mayonnaise, half the cilantro, 1 tsp sugar (2 tsp for 4 servings), a squeeze of lime juice, a pinch of salt and pepper, and as much lime zest as you like. Refrigerate until ready to use.
-
In a large bowl, whisk together tempura batter mix, half the Fajita Spice Blend (you’ll use the rest in the next step), ⅓ cup cold water, and ½ tsp salt until smooth (⅔ cup cold water and 1 tsp salt for 4 servings). TIP: If mixture seems too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.
- Pat cod* dry with paper towels; slice into strips (ours were 3 inches long and 1 inch wide). Season all over with remaining Fajita Spice Blend, salt, and pepper.
- Stir cod strips into batter until evenly coated.
- Line a plate with paper towels.
- Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated fish in a single layer, working in batches. (Shake off excess batter before adding.) Cook until golden brown and cooked through, 1-2 minutes per side. TIP: To check for doneness, cut one strip in half.
- Using tongs or a slotted spoon, transfer to prepared plate. Immediately season with salt and pepper.
- Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.
-
Divide tortillas between plates; fill with slaw, cod, and remaining cilantro. Top with half the guacamole and as much hot sauce as you like.
-
Serve with blue corn tortilla chips, remaining lime wedges, and remaining guacamole on the side.
1100
kcal
Calories
54
g
Fat
12
g
Saturated Fat
113
g
Carbohydrate
14
g
Sugar
9
g
Dietary Fiber
37
g
Protein
90
mg
Cholesterol
2380
mg
Sodium
