Hilltop Fish Tacos Recipe
Two cod loin tacos served on flour tortillas a creamy coleslaw and finished with lettuce, tomato, cheddar jack cheese, salsa and sour cream on the side.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tacos & Assembly
Cod & Breading
Creamy Coleslaw
Method
Creamy Coleslaw
Make the slaw
In a medium bowl combine mayonnaise, apple cider vinegar, sugar, Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Add shredded cabbage and grated carrot and toss until evenly coated. Taste and adjust seasoning. Refrigerate while preparing the fish to let flavors meld (at least 10 minutes).
Cod & Breading
Prepare breading station
Pat the cod loins dry with paper towels. Cut into 4 equal portions suitable for two tacos (about 3 oz per piece). Set up three shallow dishes: one with 1 cup flour, one with beaten eggs, and one with a mixture of 1/2 cup cornmeal, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper. Dredge each fish piece first in flour (shake off excess), then dip in beaten eggs, and finally press into the cornmeal-spice mix until evenly coated.
Pan-fry the cod
Heat a large skillet over medium-high heat and add 3 tbs vegetable oil. When oil shimmers, add the breaded cod pieces in a single layer (work in batches if necessary). Fry 3-4 minutes per side, or until golden brown and the fish flakes easily with a fork (internal temperature about 145°F/63°C). Transfer cooked fish to a paper-towel-lined plate and gently blot excess oil. Keep warm.
Tacos & Assembly
Warm tortillas
Warm the flour tortillas in a dry skillet over medium heat 20–30 seconds per side until pliable, or wrap in foil and warm in a 300°F (150°C) oven for 5–8 minutes. Keep covered to stay warm.
Assemble tacos
Lay two warmed tortillas flat. Divide the shredded romaine lettuce evenly between them (about 1/2 cup per taco). Place two pieces of cooked cod on top of the lettuce in each taco. Spoon generous amounts of the creamy coleslaw over the fish. Top with diced tomato and shredded cheddar-jack cheese. Serve with salsa and sour cream on the side and lime wedges for squeezing. If desired, add additional salt or pepper to taste.
Serve
Plate tacos immediately while fish is warm and tortillas are pliable. Provide salsa and sour cream for guests to add as desired.