This Cod Fish Tacos with Corn Slaw and Spicy Mayo dish is made with cod, breadcrumbs, tortillas, corn slaw and spicy mayo.
We are finally back in Sunny Florida and I am so excited to have seafood back in my life! I don’t think I’m cut out for the cold weather, even though I did it for 6 years in New York City. I went to the local seafood market in West Palm Beach where they have the freshest fish at a reasonable price. Their cod was the freshest fish they had, so I took 2 pounds of it.
You can use cod, halibut or mahi mahi for this recipe. I would ask your local seafood market what their freshest white fish is. Toasting the panko crumbs before gives the fish a nice crunch. The flavor of the slaw and the spicy mayo is to die for. You won’t regret making this!
How to make Cod Fish Tacos with Corn Slaw and Spicy Mayo
Preheat the oven to 375 degrees F.
Start by toasting the panko crumbs in the oven for 5-7 minutes.
In a shallow dish, add the toasted panko crumbs, paprika, onion powder, ground cumin, sea salt, and pepper.
In a bowl, whisk an egg and add the Worcestershire sauce.
Spray a baking sheet with nonstick cooking spray. Dip the fish into the egg mixture and then dredge in the panko crumb mixture. Place on the baking sheet. Repeat with the rest of the fish.
Bake in the oven for 10-12 minutes until the fish reaches 145 degrees F.
While the fish is baking, make the slaw and the sauce. In a bowl, add the corn, tomato, lime juice, cilantro, pepper, olive oil, and salt.
In a small bowl, add the mayo, sriracha, and lime juice.
Assemble the tacos. The fish is so soft at this point, so with a fork place about ⅓ cup of fish onto a warm corn tortilla or tostada. Add the slaw and the spicy mayo sauce on top.
Other dishes to try
- WHITE WINE SALMON WITH BLISTERED TOMATOES
- PANKO CRUSTED SNAPPER ON A TOSTADA
- MANGROVE SNAPPER WITH BUTTER, LEMON AND CAPERS