Ingredients
Scale
- 1 1/2 – 2 pounds fresh cod (sliced)
- 1 cup all-purpose flour
- 1/2 cup panko bread crumbs
- 12 ounces beef broth (any light beef broth will work well)
- 2 cups cole slaw mix
- 1/2 cup chopped cilantro
- 2 Tablespoons lime juice
- 2 Tablespoons pineapple juice
- 1/8 teaspoon salt
- 1/2 cup mayo
- 1 teaspoon honey
- 1 teaspoon adobo sauce
- 2 cups canola oil
- 1 package white corn tortillas
- 1–2 avocados (thinly sliced)
Instructions
- In a bowl, mix cole slaw mix, chopped cilantro, lime juice, pineapple juice, and salt. Toss well and set aside.
- In another bowl, combine mayo, honey, and adobo sauce. Stir until smooth and set aside.
- Cut cod into small 1×2 inch strips and pat dry with paper towels to ensure proper frying.
- In a bowl, combine flour, panko bread crumbs, cumin, garlic powder, onion powder, chili powder, and salt. Slowly add beef broth while whisking until smooth.
- Pour canola oil into a skillet about 1 inch deep. Heat it to 350°F for frying.
- Dip fish pieces into the prepared batter. Fry in batches for about 2 minutes per side until golden brown and cooked through.
- Transfer cooked fish to a wire rack to drain any excess oil while keeping them crispy.
- Warm tortillas briefly. Fill each tortilla with crispy fish strips, citrus slaw mixture, and avocado slices. Drizzle with sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 380
- Sugar: 3g
- Sodium: 890mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg