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Crispy Fish Tacos with Cilantro Lime Slaw

Est. Cost: $17.49 | $4.37 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

MexicanMediumPrep: 20 minCook: 15 minServes: 4

Golden-fried cod fillets nestled in soft flour tortillas with crunchy cabbage slaw and zesty lime crema.

Ingredients

  • 1.5 lb Cod Fillets, cut into strips (On Sale: $9.99 lb)

  • 12 Ortega Flour Tortillas from Taco Kit (On Sale: 2/$5)

  • 1 cup all-purpose flour

  • 1 cup panko breadcrumbs

  • 2 eggs, beaten

  • 3 cups shredded cabbage

  • 1/2 cup sour cream

  • Juice of 2 limes

  • 1/4 cup fresh cilantro, chopped

  • Vegetable oil for frying

  • Salt and pepper to taste

Directions

Step 1: Make slaw: Combine cabbage, half the lime juice, cilantro, salt, and pepper. Refrigerate.

Step 2: Make crema: Mix sour cream with remaining lime juice and a pinch of salt. Set aside.

Step 3: Set up breading station: flour in one dish, beaten eggs in second, panko in third. Season each with salt and pepper.

Step 4: Pat cod strips dry and season with salt. Dredge in flour, dip in egg, then coat with panko.

Step 5: Heat 1/2 inch oil in a large skillet to 350°F. Fry fish in batches 3-4 minutes per side until golden. Drain on paper towels.

Step 6: Warm tortillas in a dry skillet or microwave.

Step 7: Assemble tacos: place fish in tortillas, top with slaw and lime crema. Serve immediately.

Chef's Tip: Keep fried fish warm in a 200°F oven while cooking remaining batches. Pat fish very dry before coating.

Save by using Use sale cod fillets for authentic Baja-style fish tacos at a fraction of restaurant prices and Serve with Black beans and Mexican rice.

Sale Prices Valid May 31, 2026 to June 6, 2026

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