Crispy Alaskan Cod Tacos Recipe

Prepare fish

Pat the cod fillets dry with paper towels and cut into 8 taco-sized pieces (about 3/4–1 inch wide strips). Season both sides lightly with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp smoked paprika, and 1/4 tsp garlic powder. Set aside.

Make batter

In a medium bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 1/2 tsp baking powder, remaining 1/2 tsp kosher salt, remaining 1/4 tsp black pepper, and remaining 1/4 tsp smoked paprika and 1/4 tsp garlic powder. Add 3 tbs cold beer or sparkling water and whisk until just combined and a thick but pourable batter forms. If batter is too thick, whisk in up to 2 tbs ice water to reach a temp and consistency that clings to fish but drips slowly.

Heat oil

Pour 2 cups neutral oil into a deep skillet or medium pot to a depth of about 1 1/2 inches. Heat over medium-high until the oil reads 350°F (175°C) on a thermometer or a small drop of batter sizzles and browns in about 30 seconds.

Fry cod

Working in batches (do not overcrowd), dredge each cod piece lightly in a tablespoon of flour (shake off excess), then dip into the batter to coat fully. Carefully lower into hot oil and fry for 2.5–3.5 minutes per batch, turning gently if needed, until batter is golden brown and fish flakes easily. Use a slotted spoon to transfer to a wire rack set over a baking sheet or paper towels to drain. Season immediately with a small pinch of salt. Keep warm in a 200°F oven if needed while you finish remaining fish.

Combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup shredded carrot, and 1/4 cup chopped cilantro in a bowl. In a small bowl whisk 2 tbs mayonnaise, 1 tbs lime juice, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Toss dressing with cabbage mixture just before serving so the slaw stays crisp.

Place 1/2 thinly sliced red onion in a jar or small bowl. Heat 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar, and 1/2 tsp salt until sugar and salt dissolve (can be warm or room temperature). Pour liquid over onions, press to submerge, and let sit at least 15 minutes (longer for stronger flavor). Drain slightly before assembling tacos.

Halve and pit 2 ripe avocados and scoop flesh into a bowl. Add 1 tbs lime juice, 1 tbs finely chopped red onion, 1/2 seeded and finely chopped jalapeño (optional), 1 tbs chopped cilantro, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Mash with a fork to desired texture (smooth with small chunks recommended). Taste and adjust salt or lime as needed.

Warm 8 white corn tortillas in a dry skillet over medium heat for about 20–30 seconds per side, or wrap in a damp towel and microwave in 30-second increments until pliable. Keep wrapped to stay warm.

Build each taco: place a warm tortilla on a plate, smear about 1 1/2 tbs scratch guacamole down the center, add 1–2 pieces of crispy cod, top with 2–3 tbs crisp slaw, a few slices of pickled red onion, and a few slices of Von's hot pickled peppers (about 1 tbsp per taco). Drizzle optional lime crema or spoon 1 tsp sour cream if using. Finish with a sprinkle of chopped cilantro and a squeeze of fresh lime juice.

Serve immediately while fish is hot and batter is crisp. Provide extra lime wedges and pickled peppers on the side.