Here in San Diego, fish tacos are a rite of passage. You can’t truly call yourself a San Diegan until you celebrate a Taco Tuesday with wahoo tacos (or yellowtail, shark, mahi mahi… and so on) and margaritas. I prefer mine fried instead of grilled. It’s also traditional to top it with cabbage slaw. So, here’s a slightly lighter recipe for panko-crusted, pan fried cod tacos. I topped it with a cabbage slaw and sour cream. Feel free to add salsa or pica de gallo. Pour up the margarita (or, in my case, Crabbie’s Ginger Beer), and dig in.
- 2 cod filets
- Corn tortillas
- Sour cream
- Half a head of green cabbage, chopped
- Half a red bell pepper, diced
- Half a yellow onion, diced
- 2 Tbs. apple cider vinegar
- 2 Tbs. mayonnaise
- 1 1/2 cups flour
- 1 cup panko bread crumbs
- 2-3 eggs, beaten
- 2-3 Tbs. garlic powder
- 1 tsp. paprika
- 2 tsp. cayenne pepper
- 1/2 vegetable oil
- 1-2 limes
- Salt and pepper, to taste
First, prepare the cabbage slaw. Chop up the cabbage, red pepper, and onions. Add vinegar, mayonnaise, and salt and pepper, to taste. Stir and let marinate in the fridge.
Prepare your fish. Cut cod filets into strips (like the size of small fish sticks). In a shallow dish, mix 1 cup flour, 1 tablespoon garlic powder, 1 tsp. cayenne pepper, salt, and black pepper. In another dish, whisk 2 eggs with some salt. Finally, in a third dish, mix together panko, the remaining flour, 2 tablespoons garlic powder, paprika, 1 tsp. cayenne pepper, salt, and pepper. It’s important to season every layer. Dredge fish pieces in flour, then dip in eggs, then toss in the panko mixture. Let sit in the panko mixture for a couple of minutes.
Set large saucepan over medium-high heat, and drizzle with vegetable oil. Gingerly place the first batch of fish into the oil (I made three batches).
Cook on each side for 2-3 minutes, until golden brown. Drain on paper towels.
If you have a gas stovetop, I toast my tortillas over the open flame. Otherwise, you can lightly fry them in a pan with vegetable oil. Top the tortillas with fish, cabbage slaw, sour cream (and salsa or pica de gallo, if you please), and finish it off with the juice of a lime.
Mmmmm mmmm good! Happy Taco Tuesday!