Dinner

Crispy Cod Fish Tacos Recipe

Name: Crispy Cod Fish Tacos Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb cod fillets; 1 cup all-purpose flour; 1 cup cornmeal; 1 tsp paprika; 1 tsp garlic powder; 1/2 tsp cayenne pepper; 1 tsp salt; 1/2 cup buttermilk; 8-10 small corn tortillas; 1 cup shredded cabbage; 1 avocado, sliced; Fresh lime wedges

Byluca Carter August 4, 2026August 4, 2026

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Introduction

These crispy cod fish tacos are a perfect blend of crunchy, tender, and fresh flavors. Ready in just 30 minutes, they make a delicious and satisfying meal for any day of the week. Serve them with avocado and lime for a bright, tasty finish.

Three tacos sit side by side on a white plate, each made with a toasted yellow corn tortilla shell that shows a slight char. Inside each shell, the first layer is a mix of shredded green and purple cabbage, creating a fresh base. On top of the cabbage, there is a crispy golden-brown breaded fish piece. This is followed by a layer of white creamy sauce drizzled over the fish. Thin slices of red and white radish are added on top, sprinkled with small green herb leaves. Around the plate, there are wedges of lime for garnish. The plate is placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb cod fillets
1 cup all-purpose flour

1 cup cornmeal
1 tsp paprika

1 tsp garlic powder
1/2 tsp cayenne pepper

1 tsp salt
1/2 cup buttermilk
8-10 small corn tortillas

1 cup shredded cabbage
1 avocado, sliced
Fresh lime wedges

Instructions

Step 1: Pat cod fillets dry and cut into 1-inch strips.
Step 2: Whisk together flour, cornmeal, paprika, garlic powder, cayenne pepper, and salt in a bowl. In another bowl, pour the buttermilk.
Step 3: Dip cod strips into the buttermilk, then coat evenly with the flour mixture. Set aside.

Step 4: Heat oil in a frying pan over medium-high heat.
Step 5: Fry cod strips in batches for 3-4 minutes per side until golden brown. Drain on paper towels.
Step 6: Warm tortillas in a skillet for about 30 seconds on each side.

Step 7: Assemble tacos by layering cod, shredded cabbage, avocado slices, and a squeeze of fresh lime juice.

Tips & Variations

For extra flavor, add a drizzle of chipotle mayo or serve with salsa verde.
Use a mix of chili powders instead of cayenne for a milder spice.

Substitute cod with other white fish like haddock or tilapia if desired.

Storage

Store any leftover fried fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain crispiness. Keep tortillas separate to avoid sogginess and assemble tacos just before serving.

How to Serve

The image shows three fish tacos arranged side by side on a white plate. Each taco has a crispy golden-brown fried fish piece as the bottom layer, topped with a mix of shredded white and purple cabbage. Above the cabbage, there is a smooth white sauce drizzled generously, followed by thin, round slices of radish with red edges laid on top. The tacos are sprinkled with chopped green herbs, adding a fresh touch. Alongside the tacos on the plate are wedges of lime with vibrant green skin, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the fish instead of frying?

Yes, baking is a healthier alternative. Coat the fish as directed, then bake at 425°F (220°C) for about 12-15 minutes until cooked through and crispy.