fish tacos

Ingredients

• 1 pound cod fillets, cut into 1-inch pieces
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold water
• 1 cup panko breadcrumbs
• Vegetable oil, for frying
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper (optional)
• 1/4 cup lime juice
• 1/2 cup chopped cilantro
• 12 corn tortillas
• 1/2 cup shredded cabbage
• 1 avocado, sliced
• 1/2 cup salsa (your favorite)
• Lime wedges, for serving

Instructions

1. In a large bowl, whisk together flour, baking powder, and salt.
2. Gradually whisk in cold water until just combined. Do not overmix.
3. In a separate bowl, coat the fish pieces in the flour mixture.
4. Heat vegetable oil in a large skillet over medium-high heat.
5. Fry the fish for 3-4 minutes per side, or until golden brown and cooked through.
6. Remove fish from skillet and place on paper towels to drain.
7. In a small bowl, mix together lime juice, chili powder, cumin, and cayenne pepper (if using).
8. Warm corn tortillas according to package instructions.
9. Assemble tacos: Fill each tortilla with fried fish, shredded cabbage, avocado slices, and salsa.
10. Garnish with cilantro and serve with lime wedges.

Notes

• For extra crispy fish, double-fry the fish – fry once for 3 minutes, then let rest for 5 minutes before frying again for 2-3 minutes.
• If you don't have panko breadcrumbs, you can use regular breadcrumbs.
• Store leftover fish in an airtight container in the refrigerator for up to 3 days.
• To keep tortillas from sticking, lightly brush them with oil before warming.