Tacos are a popular dish that almost everyone loves! This is probably due to the many ways in which you can fill them up. According to NationalTacoDay.com, 4.5 billion tacos were sold in the U.S. in 2019 - That’s A LOT of tacos!

I chose a white fish for this recipe, because they typically fry well and cook quickly. A few of my favorite types of white fish are haddock, bass, halibut and grouper and of course, cod. Any of these fish will work for this recipe, so use your favorite or whichever you can find. 

The cod is double battered and then fried in vegetable oil. The first batter is flour (dry batter) and the second is tempura (wet batter.) Using both batters help create a crispy coating on the fish, and will also be light and fluffy when you bite into it. 

Then there’s the mango- cabbage slaw, that accompanies the crispy fish, perfectly. The slaw is a combination of fresh mango, two types of cabbage and other fresh ingredients. The slaw is brought together with olive oil, lime juice and honey - absolutely refreshing! The cod and slaw is served on a warm tortilla and topped with sour cream, sriracha, scallions and cilantro. Serve immediately after building the tacos and enjoy!

Yields 6 - 10 tacos  |   Prep 35 mins   |   Cook 20 mins   |   Ready in 55 mins

Ingredients

1 pound Cod fish (or white fish of choice,) cut into slices

2 cups All-Purpose Flour

1 tablespoon Cornstarch

1 ½ cups Club Soda

2 cups Vegetable Oil

Salt

Pepper

Tortillas, flour preferred but corn works too

Sour Cream, optional for topping

Sriracha, optional for topping

Mango Slaw Ingredients

1 cup Fresh Mango, diced

½ cup Red Cabbage, shredded

1 cup Napa Cabbage, shredded

2 stalks Green Onion, chopped

1 tablespoon Cilantro, chopped

1 Jalapeno, diced

1 Lime’s juice

1 teaspoon Extra virgin olive oil, SKW Garlic Infused EVOO preferred

1 tablespoon Honey

½ teaspoon Chili-lime seasoning or ¼ teaspoon salt

Preparing Mango Slaw:

1. Add all ingredients into a bowl and gently mix until well combined. Cover and place in the refrigerator until ready to serve. 

Preparing Fish:

1. Combine 1 cup flour, ½ teaspoon of salt and ¼ teaspoon pepper into a bowl. Coat each piece of fish in the flour mixture, then set aside and place onto a parchment paper lined baking sheet. Freeze for at least 30 minutes before frying.

2. When you’re ready to fry the fish, add 2 cups of vegetable oil into a pan and begin to heat it on medium/medium high heat. 

3. Next, create the tempura batter. In a mixing bowl, add 1 cup flour, 1 tablespoon cornstarch and ¼ teaspoon salt, mix together. Slowly pour in 1 ½ cup of club soda (½ cup at a time) and continue mixing until the batter reaches a “pancake batter” consistency.  

4. Dip fish into the batter and place into the pan with hot oil. Cook for 3 minutes and flip onto the other side and cook for an additional 2-3 minutes or until the batter is hard and begins to brown. 

5. Remove from the pan and place onto a baking rack or onto a plate with a paper towel, to drain any excess oil and finish with salt; Repeat for all fish.

Building the Tacos:

1. Heat the tortillas on a grill plate, pan or in the microwave until warm. Lay each tortilla open and begin to assemble the tacos starting with the fish, slaw, then finishing with sour cream, sriracha and any additional toppings. Enjoy! 

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