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
(Contains: Eggs, Milk, Wheat)
4 ounce
Shredded Red Cabbage
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
8 tablespoon
Guacamole
¼ ounce
Cilantro
1 teaspoon
Hot Sauce
Not included in your delivery
Salt
Sugar
Cooking Oil
Pepper
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; slice into strips (ours were 3 inches long and 1 inch wide). Season all over with remaining Fajita Spice Blend, salt, and pepper. • Stir 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.
• While cod cooks, 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.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The tempura-battered cod was a crowd-pleaser — light, crispy, and well-seasoned 🎉. Some found the rest of the taco components mild; adding pico de gallo, mango salsa, or a creamy sauce helped round things out.
- Ease of prep: Frying the fish was easier than expected, and many first-timers were pleasantly surprised by the results. Cutting the cod into smaller, nugget-sized pieces worked especially well for families with kids.
- Suggestions: Use half the Szechuan paste — wait, wrong recipe — double the fajita seasoning if you want bolder spice 🌶️. Consider adding a creamy sauce, pico de gallo, or a fruit salsa like mango or pineapple to complement the slaw.
- Leftovers: The slaw browns quickly, so plan to eat it the same day or within two days for best results.
- Air fryer: Several customers successfully cooked the cod in an air fryer at 400°F for 10 minutes with a little oil, achieving great crunch without stovetop frying.
