Ingredients:

  • 5 lbs Cod Loin (4 fillets), skinless, boneless, cut into 1-inch strips
  • 1 large Egg, lightly beaten
  • ½ cup All-Purpose Flour
  • 1 cup Panko Breadcrumbs
  • 1 tsp Smoked Paprika
  • ½ tsp Garlic Powder
  • ¼ cup Neutral Oil (e.g., Rapeseed/Canola)
  • Salt and Freshly Ground Black Pepper, to taste
  • 2 cups Shredded Red Cabbage
  • 1 cup Shredded White Cabbage
  • 1 medium Carrot, julienned or grated
  • ¼ cup Fresh Coriander (Cilantro), roughly chopped
  • 2 Tbsp Fresh Lime Juice (for slaw)
  • 1 Tbsp Olive Oil
  • 1 tsp Granulated Sugar (optional)
  • ½ cup Mayonnaise (or Greek Yoghurt)
  • 2 Tbsp Fresh Lime Juice (for crema)
  • 1-2 tsp Chipotle Paste
  • ½ tsp Cumin Powder
  • 12 small Corn or Flour Tortillas
  • 2 Limes, cut into wedges for serving

Instructions:

  1. Prepare the Crema and Slaw. In a small bowl, combine the mayonnaise/yoghurt, lime juice (for crema), chipotle paste, cumin, and a pinch of salt. Whisk until smooth and set aside. In a large bowl, combine the shredded cabbages, carrot, and coriander. Dress the slaw by whisking together the olive oil, lime juice (for slaw), sugar (if using), and a pinch of salt, then pour over the vegetables and toss gently. Set aside for 10 minutes.
  2. Prepare the Cod Dredging Station. Pat the cod strips dry thoroughly with paper towels and season lightly with salt and pepper. Set up three shallow dishes: (1) Flour mixed with salt and pepper; (2) Beaten egg; (3) Panko breadcrumbs mixed with smoked paprika and garlic powder. Coat each cod strip sequentially: flour, egg wash, and finally generously in the seasoned panko, pressing firmly to adhere.
  3. Cook the Crispy Cod. Heat the neutral oil in a large non-stick skillet over medium-high heat until shimmering. Place the coated cod strips in the hot pan, working in batches if necessary to avoid overcrowding. Sear for 3–4 minutes per side until the panko is deep golden brown and crunchy, and the fish is opaque and flaky throughout. Transfer the cooked cod to a wire rack to drain and season immediately with a sprinkle of sea salt.
  4. Warm the Tortillas and Assemble. Warm the tortillas by dry-toasting them in a clean skillet or heating them in a low oven. To assemble the tacos, place a generous spoonful of slaw in the centre of a warm tortilla. Top with 2–3 pieces of the crispy cod, and drizzle liberally with the Chipotle Crema. Serve immediately with fresh lime wedges for squeezing.