Lightly breaded cod served with pico de gallo and freshly chopped cilantro. Served with chipotle mayo, sour cream topping, lime wedge, and a side of Spanish rice and fresh, seasoned, and grilled vegetable mix.

In a bowl, whisk together the flour, cornmeal, salt, black pepper, cumin, and paprika. In another bowl, beat the egg with milk. Dip each cod fillet first in the egg mixture, then coat with the flour-cornmeal mixture.

Prepare the Cod

Heat oil in a large skillet over medium heat. Fry the breaded cod fillets for about 4-5 minutes on each side or until golden brown and cooked through. Remove and let drain on paper towels.

Fry the Cod

In the same skillet, add olive oil and sauté the mixed vegetables until tender and slightly charred. Season with salt and pepper to taste.

Prepare the Vegetables

In a separate pan or on a grill, warm the tortillas for about 30 seconds on each side until pliable.

Warm the Tortillas

On each tortilla, place a piece of fried cod, top with pico de gallo, chopped cilantro, a drizzle of chipotle mayo, and a dollop of sour cream. Serve with lime wedges and a side of Spanish rice and grilled vegetables.

Assemble the Tacos

Cod fillets

All-purpose flour

Cornmeal

Milk

fish tacos

Recipe information

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