Crispy Cod Cabbage Tacos

Golden crumbed fish with crunchy lime slaw. Use a hot tray and leave space around each fish strip.

Why you’ll love this recipe

• Golden crumbed fish with crunchy lime slaw.
• Use a hot tray and leave space around each fish strip.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz cod, cut into strips
• 4 flour tortillas, small
• 2 cups cabbage, shredded
• 1/2 cup panko breadcrumbs
• 1 eggs, beaten
• 1 lime, juiced
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oven to 425°F

   Heat oven to 425°F. Dip cod in beaten egg, then press into panko. Place on an oiled tray and drizzle with remaining oil.

2. 02

   Bake 12–15 minutes until golden and fish reaches 145°F

   Bake 12–15 minutes until golden and fish reaches 145°F.

3. 03

   Toss cabbage with lime juice

   Toss cabbage with lime juice. Warm tortillas in a dry skillet.

4. 04

   Bring it together

   Fill tortillas with crisp fish and the lime cabbage; serve immediately.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Use a hot tray and leave space around each fish strip.

Make it your own

Use corn tortillas instead of flour tortillas if preferred.

What to serve with it

Assemble just before eating to protect the toasted edges. Serve any cool vegetables on top at the last moment; avoid stacking hot portions where trapped steam softens them.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.