What makes this fish taco different than the rest? This Panko coated cod is cut into cubes and you know what that means? More surface area for crunchiness! Topped with sweet and spicy mango salsa and served over creamy chipotle slaw in a soft tortilla.
It’s a fact, cubes = more surface area and I L-O-V-E Crunch! Plus smaller pieces make for easier and quicker time in the fryer. It’s a win win all around. There like little morsels or happiness. Topped with fresh mango salsa that delivers a sweetness with a little heat and round it all off with creamy, smokey chipotle slaw. I’d say that’s a well rounded bite.
This recipe is part of many Pacific Northwest fusion recipes here on the blog. Make sure you check out all of them and comment when you do!
Fish Tacos
Ingredients
Fish:
- 1 lb cod cut in 1 inch cubes
- 2 cup Panko: in wide rimmed bowl
- 1 tbsp Cajun Seasoning
- 1/4 cup cornstarch
- 2 eggs whisked in bowl
- Approx 24 oz cooking oil
Mango Salsa:
- 2 mangoes peeled and diced
- 1/2 cup red onion fine diced
- 1/4 cup cilantro chopped
- 1/2 jalapeno fine diced (remove seeds for mild)
- 1/2 lime squeezed
- 1 small garlic clove minced
- salt and pepper to taste
Chipotle Slaw:
- 1 bag angle hair coleslaw or 3 cups shredded red and green cabbage plus 1 shredded carrot
- 1/2 cup mayonaisse
- 1/2 – 1 tsp chipotle in adobo sauce add less for milder
- 1 tbsp white vinegar
- 2 tsp sugar
- salt and pepper to taste
Other:
- 8 small flour tortillas heated
- 1/2 lime cut in wedges
Instructions
Fish:
- Dip each cod cube in egg and then Panko.
- Heat vegetable oil at medium heat in deep pan for frying.
- Fry cod in batches until golden brown. This should take a few minutes. Don’t overcrowd pan. Cod cubes should be floating freely in oil. Remove to a paper towel or wire rack to cool. Sprinkle with a little salt or Cajun seasoning.
Mango Salsa
- Combie all ingrediants together and let site for at least 10 minutes.
Chipotle Slaw
- Combine mayonnaise and chipotle in adobo. Add vinegar and stir until creamy. Add sugar, salt and pepper. Toss together with cabbage mixture.
Serving:
- Assemble tacos using warm tortillas, layered with chipotle slaw, a couple cod cubes and top with mango salsa. Serve with lime wedges.