Lunch: Fish Stick Tacos

Recipe by Judy Kim Transform Taco Tuesday with crispy cod and crunchy slaw.

Ingredients

1 c. panko (Japanese bread crumbs)
1 egg, beaten with 1 tablespoon water
1 c. all-purpose flour
1 1/2 lb. cod, cut into 1/2" strips
kosher salt
Freshly ground black pepper
Vegetable oil, for frying
8 corn tortillas
2 c. shredded red cabbage
1/2 c. tartar sauce
1/2 c. chopped pickled jalapeños
1/2 c. Chopped cilantro
1 lime, cut into wedges

Instructions

Prepare station to coat the fish using 3 medium bowls: 1 bowl with breadcrumbs, another with beaten egg, and the last with flour. Slice fish into 1/2" strips, cutting across the cod fillet; season with salt and pepper. Coat each piece of fish in flour and shake off excess, then dip into egg and lastly in breadcrumbs.
In a large skillet add 1" oil over medium-high heat. Fry fish in batches, 1 to 2 minutes total, turning to evenly brown all sides. Transfer to a paper towel-lined plat and season with salt.
Warm tortillas in a dry skillet.
Assemble tacos: In each tortilla, layer shredded cabbage, fish sticks, tartar sauce, jalapeños, cilantro, and squeeze of lime.

Add a review for Fish Stick Tacos