Crispy Cod Tacos with Chipotle-Cabbage Slaw

Crispy Cod Tacos

with Chipotle-Cabbage Slaw

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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).

See Plans
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
fresh
ingredients
Crispy Cod Tacos with Chipotle-Cabbage Slaw
Title
time-saving
tips & techniques
How To: Pit an Avocado
Red Cabbage
Corn Tortillas
Rice Flour
Radish
How To: Hold a Chef's Knife
Avocado
Lime
Cilantro
Sugar
Mayonnaise
How To: Season to Taste
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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.

Make the slaw:
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.

Prepare the cod & make the batter:
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.

Coat & cook the cod:
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.

Warm the tortillas:
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.

Plate your dish:
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!

Tips from Home Chefs

See Plans

Crispy Cod Tacos

Prepare the ingredients:
How To: Pit an Avocado
How To: Hold a Chef's Knife
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.

Make the slaw:
How To: Season to Taste
Prepare the cod & make the batter:
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.

Coat & cook the cod:
Warm the tortillas:
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!

Plate your dish:
Browse Steps
1 of 6