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Crispy Fish Tacos in 15 Minutes

Quick and crispy cod tacos seasoned with smoked paprika and served with a zesty lime-crema and fresh cabbage.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb cod fillets, cut into 1-inch strips
  • 1/2 cup cornstarch
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 3 tbsp vegetable oil
  • 8 small corn tortillas 15 cm
  • 1 cup shredded purple cabbage
  • 1/4 cup lime-crema sour cream mixed with lime juice
  • 1/4 cup fresh cilantro, chopped

Equipment

  • Large non-stick skillet
  • Shallow bowl
  • Paper towels

Method
 

Cooking Instructions
  1. Pat the cod strips dry with paper towels.
  2. Whisk together cornstarch, paprika, and garlic powder in a shallow bowl.
  3. Dredge each piece of fish in the cornstarch mixture until evenly coated.
  4. Heat vegetable oil in a large non-stick skillet over medium-high heat.
  5. Pan-fry fish for 3 minutes per side until golden-brown and opaque.
  6. Remove fish to a wire rack.
  7. Briefly toast the corn tortillas in a separate dry skillet.
  8. Assemble tacos with fish, cabbage, lime-crema, and fresh cilantro.

Notes

Store leftover fish and tortillas separately in airtight containers for up to 2 days. Reheat in an air fryer at 375F for 3-4 minutes to regain crispness.