Crispy Fish Tacos are smooth to make and constantly successful. Perfectly crispy panko lined cod and highly spiced slaw pulled right into a corn tortilla, the proper taco on your next Taco Tuesday.
- 1/2 cup fat-free Greek yogurt
- 2 teaspoons lime juice
- 1/2 teaspoon cumin
- 1 1/4 teaspoon garlic powder, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon ancho chili powder
- 1 teaspoon vinegar
- 2 1/2 cups thinly sliced green cabbage
- 1 jalapeno, sliced
- 1/4 cup flour
- 1 egg, beaten
- 3/4 cup panko bread crumbs
- 3/4 pound cod filet
- oil for frying
- 8 taco size white corn tortillas
- 1/2 cup chopped cilantro
Combine yogurt, lime juice, cumin, 1 teaspoon garlic powder, 1/2 teaspoon salt, chili powder and vinegar in a bowl and mix well. Fold in cabbage and jalapeno. Cover and refrigerate for at least 30 minutes.
Set up an assembly line with the flour on one plate, the egg on another and panko bread crumbs combined with remaining 1/2 teaspoon salt and 1/4 teaspoon garlic on another plate.
Slice cod into 16 pieces (2 pieces of fish per taco).
Dip one piece of cod into flour, then egg and finally seasoned panko. Repeat until all cod is coated.
Heat a thin layer of oil in a skillet over medium heat. Fry tortillas 30 seconds on each side and fold in half. Transfer to a paper towel-lined plate. Repeat until all tortillas are cooked and then cover to keep warm while you are frying the fish.
Heat 1/4 inch of oil over skillet over medium-high heat. Sprinkle a few pieces of panko bread crumbs into the oil, if it sizzles begin frying the fish. Fry fish, in batches, if necessary, until golden and cooked through, about 2 minutes per side.
To assemble a taco: place 2 pieces of fish into a taco shell, top with spicy slaw and chopped cilantro. Repeat with the remaining ingredients. Serve.Open Next Page To See More!