Go Back
–+ servings

Crispy Cod Tacos with Cilantro Lime Marinade

5 from 1 vote
crispy cod marinated taco with lime and coleslaw
These healthier crispy cod tacos are gluten-free, dairy-free, and made with a fresh cilantro lime marinade. They're a perfect anytime meal whether it's a weeknight or a celebration.
Author: Lindsey Jenkins
Prep Time 30 minutes
Cook Time 10 minutes
Serving Size 4

Ingredients
 

  • 1 pound cod or another white fish
  • 2 tbsp lime juice
  • 1 tbsp coconut aminos or substitute
  • ½ cup cilantro, finely chopped
  • ¼ tsp salt
  • 1 egg white
  • 1 cup tapioca starch
  • avocado oil for cooking
  • tortillas (flour or corn)
  • homemade coleslaw

Instructions

  • 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.
  • 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.
  • Heat a large pan (see helpful tips section) over medium heat and add just enough oil to coat the bottom of the pan (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.
  • Serve with homemade coleslaw, cilantro leaves, and a squeeze of lime.

Notes

  • 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.