Ling Cod Tacos Recipes

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TEMPURA FISH TACOS: BATTERED LING COD



Tempura Fish Tacos: Battered Ling Cod image

This light batter inspired by Japanese cuisine is perfect for fish fingers, shrimp, or vegetables. With Tropical Salsa, makes the perfect filling for a gorgeous fish taco!

Provided by Valerie Lugonja

Categories     Main

Time 30m

Number Of Ingredients 6

1 cup all-purpose flour or rice flour
2 teaspoons baking powder
1 cup soda water (, ice cold)
Vegetable oil for deep-fryer
1 pound firm white fish fillets (, such as grouper, striped bass, or cod, cut into 1-2 ounce strips)
Salt and freshly ground black pepper

Steps:

  • Place oil in fryer and preheat to 350 F
  • Sift flour and baking powder; whisk in 1 cup soda water until smooth
  • Let batter stand for 10 minutes; season fish lightly with salt and pepper
  • Working in batches of 4 to 6 pieces at one time, dip each fish finger into batter, transfer quickly to fryer; fry until a light golden brown (about 2 minutes, no more!)
  • Drain briefly on paper lined plate; season lightly with salt, pepper on both sides (again)

COD FISH TACOS



Cod Fish Tacos image

This easy, healthy fish taco recipe is made with cod seasoned with a chili-lime cumin rub cooked in a skillet - no breading, no frying!

Provided by Gina

Categories     Dinner     Lunch

Time 30m

Number Of Ingredients 19

4 pieces 4 oz each skinless firm white fish such as cod ((or snapper fillet, mahi mahi), fresh is best, if frozen thawed)
1/2 teaspoon cumin
1/2 teaspoons kosher salt
3/4 teaspoons lime chili seasoning (such as Tajin Classic)
1/4 cup fat free Greek Yogurt
3 tablespoons light mayonnaise
1 tablespoon lime juice
1-2 tablespoons water (to thin)
3/4 teaspoon chili-lime seasoning salt (such as Tajin Classic)
1/8 teaspoon kosher salt
1/4 cup chopped cilantro
1 cup white cabbage (sliced)
1 cup red cabbage (sliced)
1/4 cup shredded carrots
1 tablespoon olive oil
1 tablespoon lime juice
1/4 teaspoon kosher salt
8 corn tortillas (charred on the open flame 30 seconds on each side)
lime wedges (for serving)

Steps:

  • Season fish with salt, ground cumin and Tajin.
  • Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.
  • Toss the slaw ingredients and keep cold.
  • Place on preheated skillet and spray with olive oil, cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks.
  • Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm.
  • Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges.

Nutrition Facts : ServingSize 2 tacos, Calories 342 kcal, Carbohydrate 38 g, Protein 35 g, Fat 9.5 g, SaturatedFat 1.5 g, Cholesterol 56.5 mg, Sodium 638.5 mg, Fiber 4.5 g, Sugar 2.5 g

THE BEST COD FISH TACOS



The Best Cod Fish Tacos image

Spicy Cod Fish Tacos with Cilantro Slaw and a Creamy Fish Sauce.

Provided by Layla

Categories     Dinner

Number Of Ingredients 21

1 lb skinless cod fillet
2 tbsp oil
1 tbsp lemon juice
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp ground cumin
salt to taste
1/4 cup greek yogurt
2 tbsp mayonnaise
1 tsp lemon juice
1/2 tsp paprika
Salt to taste
1 cup purple cabbage, shredded
3/4 cup carrots, shredded
1/3 cup frozen corn, thawed
2 tbsp jalapenos, chopped
1/4 cup cilantro, chopped
3 tbsp greek yogurt
1 tsp lemon juice
Salt to taste
6-8 corn tortillas

Steps:

  • To marinate the fish, combine oil, lemon juice, paprika, cayenne pepper, cumin, and salt. Add the fish fillet and coat well. Marinate for at least 30 minutes.
  • Meanwhile make the sauce by combining the yogurt, mayonnaise, lemon juice, paprika, and salt. Mix them until creamy and smooth and set aside.
  • Combine the "to make slaw" ingredients in a bowl and set aside.
  • Heat a skillet and place the marinated fish. Sear the fish and cook for 3-5 minutes until the fish is completely done. Remove the fish fillets to a plate and break them into chunks.
  • To assemble the tortillas; char the corn tortillas on an open flame. Place the tortilla on a plate, add some chunks of fish, add a tablespoon of slaw and drizzle the prepared sauce on top.
  • Garnish with jalapenos and cilantro before serving.

Nutrition Facts : ServingSize 1 taco, Calories 110 kcal, Carbohydrate 7 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 3 mg, Sodium 52 mg, Fiber 1 g, Sugar 2 g

BAKED COD FISH TACOS



Baked Cod Fish Tacos image

A personal spin on baked cod fish tacos. When beef or chicken gets tiresome, do something fishy! Omitted cilantro due to personal tastes, but feel free to add if desired.

Provided by Adam Bassett

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Tacos     Fish

Time 45m

Yield 6

Number Of Ingredients 16

1 pound cod fillets
1 tablespoon olive oil
1 lime, zested and juiced, divided
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground black pepper
½ cup sour cream
1 clove garlic, minced
1 pinch salt
1 small head red cabbage, shredded
½ teaspoon white vinegar
6 (7 inch) flour tortillas
1 tomato, diced

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper.
  • Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.
  • Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl.
  • Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
  • Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 36.2 g, Cholesterol 36.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 20 g, SaturatedFat 3.7 g, Sodium 531.2 mg, Sugar 4.5 g

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