Description
Crispy battered cod fillets served in warm tortillas with a zesty honey-ginger slaw. Packed with 32g protein per serving and ready in 25 minutes, these tacos balance crunch, flavor, and nutrition for a satisfying meal.
Ingredients
Cod fillets (4 oz each)
1 cup all-purpose flour
1 tbsp baking powder
1 tsp ground cumin
1 tsp paprika
1/2 tsp salt
1 large egg
1/2 cup cold non-alcoholic beer (or sparkling water)
Oil (for frying)
Tortillas (6-inch, 6 units)
3 cups shredded cabbage
2 tbsp mayonnaise
1 tbsp soy sauce
1 tbsp honey
1 tbsp lemon juice
1 tbsp grated ginger
2 tbsp chopped green onions
1 tbsp sesame seeds
Pickled onions (2 tbsp, optional)
Instructions
Combine flour, baking powder, cumin, paprika, and salt in a bowl.
Whisk egg, then gradually mix into dry ingredients with non-alcoholic beer to form a thick batter.
Heat oil in a skillet to 350°F (175°C). Test readiness with batter drop.
Dip cod fillets in batter, shaking off excess. Fry 2-3 at a time for 3-4 minutes per side until golden.
In a separate bowl, mix cabbage with mayonnaise, soy sauce, honey, lemon juice, and ginger. Chill 15 minutes.
Warm tortillas in microwave or skillet. Top with cod, slaw, green onions, sesame seeds, and pickled onions.
Notes
For gluten-free version: Use 1 cup almond flour + 1 tbsp cornstarch instead of all-purpose flour.
Slaw can be made 8 hours ahead.
Use any pickled vegetable substitute in place of onions.
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Meals
- Method: Frying
- Cuisine: Asian-Mexican Fusion