Crispy Tempura Cod Tacos with Guacamole
plus Creamy Cilantro-Lime Slaw & Tortilla Chips
- Sesame
- Fish
- Eggs
- Milk
- Wheat
- Soy
Fresh cod gets the tempura treatment, dunked in fajita-spiced batter and fried to golden perfection. Crispy-crunchy outside, flaky-tender within, the cod is paired with zesty red cabbage slaw, creamy guacamole, lime, and cilantro. These aren’t just tacos—they’re handheld happiness!
Ingredients
3 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 tablespoon
Fajita Spice Blend
20 ounce
Icelandic Cod
(Contains: Fish)
2 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
4 ounce
Shredded Red Cabbage
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
8 tablespoon
Guacamole
¼ ounce
Cilantro
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1.5 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Roughly chop cilantro. Zest and quarter lime.
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.
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.
Pat cod* dry with paper towels, then slice into strips (ours were 3 inches long and 1 inch wide). Season all over with remaining Fajita Spice, salt, and pepper. Stir strips into batter until evenly coated. Line a plate with paper towels.
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.
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.
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.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved these restaurant-quality fish tacos, with some calling them "outstanding" and "excellent." 🌮
- Ease of prep: Customers found these tacos quick and easy to prepare, with one noting "easy cleanup!"
- Suggestions: Consider adding a pineapple or mango salsa to make the tacos pop; some preferred more lime, salt, and cilantro in the slaw.
- Leftovers: One customer enjoyed having enough for a light lunch the next day.
- Cooking tips: For perfectly crispy fish, shallow fry the tempura-battered cod until golden brown.
