Rebekah’s cod tacos are a crispy, cool and refreshing taste of summertime.
I love fish tacos. It’s a dish I order often while on vacation or at local seafood restaurants when the fish are fresh out of the Atlantic. The good news is they’re also super easy to make at home. Southern fish fry meets Mexican fiesta and it’s party time! The fish is crispy on the outside, and flaky and tender on the inside. Paired with the creaminess of the avocado and the tang of the vinegar slaw, these fish tacos are satisfying and Some Kinda Good! Invite over a few amigos and serve them up with salty tortilla chips and salsa, and a cold batch of refreshing margaritas. Don’t forget the fresh limes!
Smear the creamy avocado sauce on the bottom of the tortilla for a tasty base. You know it’s all about that base!!
I use cod specifically in these tacos because cod fillets are thick and sturdy. They won’t fall apart when dredged, and they aren’t so tiny that the other ingredients overpower them. I love that the slaw features vinegar, rather than mayo. The vinegar adds great texture to the slaw, and keeps the dish light and fresh. My favorite part about the sauce is the lime zest. Citrus zest wakes up just about any sauce and packs a real flavor punch.
Watch how to assemble the tacos below. Make these at home and share them with me on social media using #SomeKindaGood. Enjoy!
A post shared by Rebekah Faulk Lingenfelser (@skgfoodblog) on May 19, 2018 at 1:17pm PDT
Some Kinda Good Fish Tacos with Avocado Cream Sauce
This recipe is inspired by Mary Kay Andrews’ Tybee Tacos from ‘The Beach House Cookbook.’ Thanks to one of my favorite authors for the inspiration!
Ingredients:
Crispy cod is cubed up, then fried for the perfect bite in every taco. Three pieces is a good fish-to-tortilla-shell ratio.
For the fish:
4 – 6 cod fillets, cubed and patted dry
2 cups all-purpose flour
Salt and Pepper to taste
Garlic powder
Cayenne Pepper
1 cup milk
1 egg
Italian style or Panko bread crumbs
Vegetable oil for frying
8 (6-inch) Whole Wheat Tortillas
Place a large, high-rimmed skillet over medium-high heat and fill it with about an inch of vegetable oil. Set up a dredging station in three separate dishes. In the first dish, mix flour with seasonings. In the second dish, beat egg slightly, then add milk and stir to combine. In the third dish, place the bread crumbs. Dredge the cubed cod in the order of the dredging station, first in the flour mixture, followed by the egg wash and bread crumbs, ensuring that all sides are coated well. Fry until golden brown, flipping every two minutes or so. Drain the fish on a paper towel lined baking sheet. Before serving tacos, heat tortillas in the microwave for 30 seconds.
For the Avocado Cream Sauce:
1 Avocado, pitted
3/4 cup of sour cream
A few dashes of hot sauce, such as Texas Pete
Juice and Zest of 1 lime
Fresh cilantro, chopped
Salt and pepper to taste
In a food processor, mix all the ingredients until well blended. Refrigerate until ready to use.
This vinegar-based slaw adds crunch, spice and great texture to the fish tacos.
For the slaw:
1 (1 pound) package of shredded cole slaw mix
2 tablespoons of apple cider vinegar
3 tablespoons olive oil
1/4 cup thinly sliced red onion
1 jalapeno pepper, diced and seeded
Salt and pepper to taste
In a large mixing bowl, combine all the ingredients until well incorporated. Serve with tacos.
New to Some Kinda Good?
Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. Watch her compete on Food Network Star this summer, premiering June 10 at 9 p.m. Rebekah is the longtime Statesboro Herald food columnist and host of SKG-TV on YouTube. A Georgia Southern University alumna, she also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.
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