Crispy Cod Tacos with Cilantro Lime Marinade

If there was one meal you could eat every week for the rest of time, what would it be?

Mine would be tacos. Especially these crispy cod tacos with cilantro lime marinade topped with some variation of homemade coleslaw.

Every once in a great while I’ll meet someone that says they don’t like tacos. And I will never understand why.

What’s not to like about crispy, crunchy, flavor bombs all wrapped up in a neat little folder with endless filling combinations?

Ingredients

• cod – boneless, skinless
• lime juice
• coconut aminos
• fresh cilantro
• salt
• egg white – helps the tapioca stick
• tapioca flour (also called tapioca starch) – to bread the fish and make it crispy
• avocado oil – for shallow frying
• tortillas – corn or flour
• homemade coleslaw

How to Make Crispy Cod Tacos

Step 1

Pat the fish dry with a paper towel and cut it into bite-sized pieces. In the bottom of a large bowl, whisk together the chopped cilantro, fresh lime juice, coconut aminos, and salt before adding the fish pieces. Toss lightly to coat the fish and then let it marinate in the fridge for about 15 minutes.

Step 2

Pull out the marinated fish and mix in the egg white. Add half of the tapioca flour to a large tray or bowl and about half of the fish pieces. Use your hands to press the flour into the fish to form the coating.

Step 3

Heat a large pan (see helpful tips section) over medium heat and add just enough oil to the bottom of the pan so it’s about 1/4 – 1/2 inch high. Shake off any excess flour from the fish before carefully adding to the oil. Cook the fish for 2 minutes on each side until golden brown.

Remove and put on a paper towel-lined plate to soak up any excess oil. Continue with the remaining fish pieces and flour.

Step 4

Serve with homemade coleslaw, cilantro leaves, and a squeeze of lime.

Make It Your Way: Ingredient Substitutions

Please remember that recipes are just a starting point.

How can you make these marinated crispy cod tacos using what you already have? Here are some ideas…

• No cod? ➝ you can use any white fish: tilapia, flounder, sole, halibut, snapper, haddock, or grouper
• No coconut aminos? ➝ use soy sauce (or tamari if gluten-free), but don’t add any salt – alternatively you can just use olive oil
• Don’t like cilantro? ➝ use parsley instead
• No tapioca flour? ➝ corn starch also works
• No avocado oil? ➝ use another high heat stable oil like organic refined coconut oil (for no coconut taste)
• Marinade add-ins ➝ garlic, paprika, chili powder, etc.

Helpful Tips

Choose a pot with high walls

Even though we’re shallow frying the fish, the oil still splatters some, so it’s best to do this in a dutch oven or a saute pan.

Use a splatter screen

If you have one, it’s really helpful for keeping your clothes clean and protecting your skin from any hot oil.

Reheating

As the fish cools, the breading starts to get soggy, so it’s best to eat them right away. BUT if you have leftovers, re-crisp them up by adding them to a little oil over medium heat, just avoid using the microwave.

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