- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Golden brown panko-breaded cod fillets and a creamy red cabbage slaw are folded into charred corn tortillas in this fish taco recipe.
Ingredient:
- 3 cups shredded red cabbage (from 1 small [1 pound, 8 ounce] cabbage)
- 1 cup coarsely chopped fresh cilantro, plus leaves for garnish
- 1/3 cup mayonnaise
- 2 tablespoons fresh lime juice (from 1 lime), plus eight wedges for serving
- 1 teaspoon Mexican-style hot sauce (such as Cholula Original Hot Sauce)
- ΒΌ teaspoon grated garlic (from 1 medium garlic clove)
- 1 1/2 teaspoons kosher salt, divided
- 1/2 cup (about 2 1/8 ounces) all-purpose flour
- 1 large egg, beaten
- 1 1/2 cups panko
- 2 tablespoons olive oil
- 1 teaspoon ground cumin, divided
- 1 teaspoon chili powder, divided
- 1 pound cod fillets (about 3/4-inch thick), cut evenly into 8 pieces and patted dry
- 8 (6-inch) corn tortillas, charred
- Thinly sliced radishes
