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Crispy Cod Tacos
with Chipotle-Cabbage Slaw
35 MIN
2 Servings
From the Test Kitchen
Tonight’s bright, exciting dinner is fish tacos—a favorite of Baja California. We’re wrapping corn tortillas around pan-fried cod, alongside creamy avocado, crisp radish and a delicious element that fish tacos picked up along the California coast: crunchy cabbage slaw. Our gorgeous slaw is infused with the smoky, robust heat of a chipotle pepper in adobo sauce (or a dried jalepeño marinated in a sauce typically made with tomatoes, herbs, spices and vinegar).
Get Cooking-
NutritionPER SERVING
-
Calories770 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Stack the tortillas on a plate; cover with a damp paper towel. Cut out and discard the cabbage core; thinly slice the leaves. Pick the cilantro leaves off the stems; discard the stems. Trim off and discard the ends of the radishes; thinly slice the radishes into rounds. Quarter the lime. Pit, peel and thinly slice the avocado; top with the juice of 1 lime wedge to prevent browning. Finely chop the chipotle pepper; thoroughly wash your hands, knife and cutting board afterwards.
2
Make the slaw:
In a large bowl, combine the cabbage, sugar, mayonnaise, the juice of 1 lime wedge and as much of the chipotle pepper as you’d like, depending on how spicy you’d like the dish to be. Toss to thoroughly combine; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.
3
Prepare the cod & make the batter:
While the slaw marinates, pat the cod fillets dry with paper towels. Cut each fillet lengthwise into 3 equal-sized pieces; transfer to a bowl. Season with salt and pepper; gently toss to coat. Set aside. Thoroughly wash your hands after handling the cod. In a medium bowl, combine the rice flour and ¼ cup of water; whisk until smooth. Season with salt and pepper.
4
Coat & cook the cod:
While the slaw continues to marinate, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, working in batches, dip each piece of seasoned cod in the batter (letting any excess drip off). Carefully add to the pan and cook 6 to 8 minutes on the first side, or until golden brown and crispy. Flip and cook 2 to 3 minutes, or until cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Set aside in a warm place. Carefully discard the oil. Rinse and wipe out the pan.
5
Warm the tortillas:
Heat the pan used to cook the cod on medium-high until hot. Working in batches, add the tortillas and warm 1 to 2 minutes per side, or until soft and pliable. Divide between 2 plates.
6
Plate your dish:
Divide some of the slaw between the warmed tortillas. Top with the cooked cod and avocado. Garnish with some of the radishes (you may have extra) and the cilantro. Serve with the remaining lime wedges and any remaining slaw on the side. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Stack the tortillas on a plate; cover with a damp paper towel. Cut out and discard the cabbage core; thinly slice the leaves. Pick the cilantro leaves off the stems; discard the stems. Trim off and discard the ends of the radishes; thinly slice the radishes into rounds. Quarter the lime. Pit, peel and thinly slice the avocado; top with the juice of 1 lime wedge to prevent browning. Finely chop the chipotle pepper; thoroughly wash your hands, knife and cutting board afterwards.
2
Make the slaw:
In a large bowl, combine the cabbage, sugar, mayonnaise, the juice of 1 lime wedge and as much of the chipotle pepper as you’d like, depending on how spicy you’d like the dish to be. Toss to thoroughly combine; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.
3
Prepare the cod & make the batter:
While the slaw marinates, pat the cod fillets dry with paper towels. Cut each fillet lengthwise into 3 equal-sized pieces; transfer to a bowl. Season with salt and pepper; gently toss to coat. Set aside. Thoroughly wash your hands after handling the cod. In a medium bowl, combine the rice flour and ¼ cup of water; whisk until smooth. Season with salt and pepper.
4
Coat & cook the cod:
While the slaw continues to marinate, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, working in batches, dip each piece of seasoned cod in the batter (letting any excess drip off). Carefully add to the pan and cook 6 to 8 minutes on the first side, or until golden brown and crispy. Flip and cook 2 to 3 minutes, or until cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Set aside in a warm place. Carefully discard the oil. Rinse and wipe out the pan.
5
Warm the tortillas:
Heat the pan used to cook the cod on medium-high until hot. Working in batches, add the tortillas and warm 1 to 2 minutes per side, or until soft and pliable. Divide between 2 plates.
6
Plate your dish:
Divide some of the slaw between the warmed tortillas. Top with the cooked cod and avocado. Garnish with some of the radishes (you may have extra) and the cilantro. Serve with the remaining lime wedges and any remaining slaw on the side. Enjoy!
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