Street food is the fastest route to feeling like you’re on holiday – and with my recipe for Crispy Cod Taco’s one bite and you’ll be feeling like you’re right back in Mexico.
Golden, Crisp & Zingy: Crispy Cod Tacos Worth Staying In For.
Crispy cod tacos can turn an ordinary evening into something a bit special. Whether it’s the crunch of golden panko-coated fish, the zing of a quick pickled slaw, or the cooling-yet-spicy kick of a silky chilli cream, every bite is delicious. As a result, these tacos hit that sweet spot between laid-back street food energy and polished dinner-at-home vibes.
As a flexitarian, I build plates that lean heavily on plants but leave space for beautiful, responsibly sourced seafood. In this recipe, the fish teams up with a riot of fresh flavours and textures. It never plays second fiddle. I drew inspiration from the bustling markets and coastal taquerías I’ve explored on my travels, so the dish carries colour, vibrancy, and celebration in every bite. The result? A plate that feels like a one-way ticket to somewhere warmer – without even leaving your kitchen!
Why Cod Works So Well In A Taco
The magic lies in the balance. The cod flakes beautifully and carries a mild, clean flavour. A smoky spice blend and a panko crust give it crunch and colour as it bakes. Meanwhile, the pickled slaw – bright with vinegar and lifted by a hit of lime – slices through the richness. The chilli cream follows, smoothing everything out with gentle heat. As a result, each bite becomes a little party of texture and flavour: hot, cool, soft, crunchy, sharp, and creamy.
These Crispy Cod Tacos Are All Crunch, All Colour and All Kinds of Delicious!
This isn’t just about what’s on the plate – it’s about how it feels to eat it. The crispy cod delivers a clean, almost buttery bite and soaks up the spices beautifully. Plus, each taco hides five different plants: red cabbage, spring onion, fresh chilli, coriander, and lime. Together, they bring colour, crunch, freshness, and vibrancy to every mouthful. Meanwhile, the pickled slaw adds bold tang, waking up the palate with each forkful. The chilli cream follows, rich and velvety, with just enough warmth to keep things interesting. As a result, these elements create tacos that feel indulgent but never heavy. You can happily eat three without a hint of regret.
Street Food Inspiration
In coastal Mexico, fish tacos are part of everyday life – fresh from the sea, dressed with whatever’s in season, eaten by the beach. These crispy cod tacos borrow that spirit but give it a British kitchen twist. No need for deep fryers or complicated prep: just a hot oven, fresh ingredients, and a few clever shortcuts. It’s proof that street food tacos can be both authentic in flavour and achievable at home whilst being so easy to make!
Serving & Pairing Ideas
- Load them up with extra coriander and lime for a burst of freshness.
- Serve with sweet potato fries for a more substantial meal.
- Pair with a light beer, citrusy spritz, or homemade margarita.
- Lay everything out and let everyone build their own tacos for maximum fun!
Crispy Cod Tacos You’ll Want On Repeat
These crispy cod tacos with pickled slaw and chilli crema are everything I want from dinner: fast, fresh, and full of flavour that lingers long after the last bite. You can watch me make them step-by-step over on my [TikTok] for all the behind-the-scenes action, and find more taco inspiration on my [Pinterest boards] (warning: it’s a delicious rabbit hole, save lots of inspo for later!)
If you loved this, you might just fall head over heels for my Seared Prawns with Avocado Cream & Summer Salsa — same vibrant, sunshine-on-a-plate energy, just with a prawn twist.
Ingredients
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For the Crispy Cod
- For the Slaw
- For the Chilli Cream
- To Serve
Instructions
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Make The Slaw
- In a bowl, combine red cabbage, spring onions, and chilli. Add lime juice, apple cider vinegar, and salt. Toss well and set aside to pickle while you cook the fish. Prep The Cod
- Mix panko breadcrumbs, desiccated coconut, smoked paprika, cumin, garlic powder, and salt in a shallow dish. Dust the cod strips lightly with flour, dip into beaten egg, then coat in the breadcrumb mixture. Bake the Fish
- Preheat the oven to 200°C (180°C fan). Line a baking tray with parchment paper and lightly oil it. Arrange the coated cod strips on the tray, leaving space between each one. Spray or drizzle lightly with oil. Bake for 12–15 minutes, turning halfway, until golden, crisp, and cooked through. Make the Chilli Cream
- Stir together coconut yoghurt, chipotle paste, lime juice, and salt until smooth. Assemble The Tacos
- Warm the tortillas, then layer with crispy baked cod, pickled slaw, and a generous drizzle of chilli crema. Top with coriander and serve with extra lime wedges.
Notes
Baking instead of frying keeps the fish lighter but still perfectly crisp. The desiccated coconut adds a subtle sweetness that pairs beautifully with the smoky spices. Toast your panko and coconut mixture in a dry pan for 2–3 minutes before coating for extra crunch. Swap cod for another firm white fish like haddock or pollock if needed.
