Crispy Tempura Cod Tacos with Guacamole

plus Creamy Cilantro-Lime Slaw & Tortilla Chips

Allergens: Sesame, Fish, Eggs, Milk, Wheat, Soy

Total: 25 min • Prep: 5 min

Servings:
Ingredients

  • Blue Corn Tortilla Chips

    3 ounce

  • Fajita Spice Blend

    1 tablespoon

  • Icelandic Cod

    10 ounce

  • Mayonnaise

    2 tablespoon

  • Tempura Batter Mix

    82 g

  • Shredded Red Cabbage

    4 ounce

  • Lime

    1 unit

  • Flour Tortillas

    6 units

  • Guacamole

    8 tablespoon

  • Cilantro

    ¼ ounce

  • Hot Sauce

    1 teaspoon

  • Salt

    2 teaspoon (tsp)

  • Cooking Oil

    1½ tablespoon (tbsp)

  • Sugar

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Wash and dry produce.

  • Roughly chop cilantro. Zest and quarter lime.

2

  • In a medium bowl, combine cabbage, mayonnaise, half the cilantro, 1 tsp sugar (2 tsp for 4 servings), a squeeze of lime juice, a pinch of salt and pepper, and as much lime zest as you like. Refrigerate until ready to use.

3

  • In a large bowl, whisk together tempura batter mix, half the Fajita Spice Blend (you’ll use the rest in the next step), ⅓ cup cold water, and ½ tsp salt until smooth (⅔ cup cold water and 1 tsp salt for 4 servings). TIP: If mixture seems too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.

4
  • Pat cod* dry with paper towels; slice into strips (ours were 3 inches long and 1 inch wide). Season all over with remaining Fajita Spice Blend, salt, and pepper.
  • Stir cod strips into batter until evenly coated.
  • Line a plate with paper towels.
5
  • Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated fish in a single layer, working in batches. (Shake off excess batter before adding.) Cook until golden brown and cooked through, 1-2 minutes per side. TIP: To check for doneness, cut one strip in half.
  • Using tongs or a slotted spoon, transfer to prepared plate. Immediately season with salt and pepper.
6
  • Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.

  • Divide tortillas between plates; fill with slaw, cod, and remaining cilantro. Top with half the guacamole and as much hot sauce as you like.

  • Serve with blue corn tortilla chips, remaining lime wedges, and remaining guacamole on the side.