Crispy Cod Tacos With Honey-Lime Cilantro Slaw
Recipe by Marisa Moore
Registered Dietitian Nutritionist
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4
Cornmeal-crusted and baked to perfection, these crispy fish tacos satisfy a craving for crunchy fish tacos with all the flavor – no deep-frying needed!
Ingredients
Crispy Cod Tacos
1 pound cod, cut into 1 inch strips
¾ cup whole cornmeal
1 t garlic powder
1 t onion powder
1 t paprika powder
¼ t cayenne pepper
½ t ground black pepper
½ t coarse salt
1 large egg
¼ cup water
Honey-Lime Cilantro Slaw
4 cups shredded cabbage
¼ cup plain Greek yogurt (at least 2%)
1 lime, juiced
2 cloves garlic
2 T honey
¼ t ground black pepper
¼ t onion powder
¼ cup fresh cilantro leaves (plus more for garnish)
salt to taste
Instructions
Fish Tacos
Preheat oven to 425°F. Lightly spray a sheet pan with oil or cooking spray. Set aside.
In a shallow pan, stir the cornmeal and spices with a fork until blended. In a small bowl, whisk water and egg together.
Pat the fish dry.
Dip fish strips in the egg wash then the cornmeal mix.
Press firmly to get it to stick. Add the fish strips to the prepared pan.
Lightly mist the fish with cooking spray.
Bake 10 minutes.
While the fish bakes, make the slaw.
Honey Lime Cilantro Slaw
Add all ingredients except cabbage to a blender. Puree until smooth.
Add salt to taste.
In a medium bowl, toss the sauce and cabbage.
Heat the tortillas in a dry skillet or get a slight char (as I have) by carefully heating them over an open flame using tongs.
Assemble the Tacos
Add 1-2 fish strips to each tortilla. Top with the slaw, more lime juice, and sprinkle with fresh chopped cilantro.
Notes (from the recipe creator)
Best fish for fried fish tacos: I like cod and flounder for this recipe. Use a firm white fish that can stand up to breading and baking. And I recommend a mildly flavored one like cod.
Fish taco sauce substitutions: You can swap sour cream, mayo and whole/full fat Greek yogurt equally. Note that the mayo will be less tangy so you might want to adjust the honey accordingly.
About The Recipe Creator
Marisa Moore, MBA, RDN, LD, is a registered dietitian nutritionist, culinary nutrition expert and author of The Plant Love Kitchen. With a background in nutrition science, clinical nutrition and wellness, Marisa translates evidence-based nutrition research into practical strategies for everyday life. Her plant-forward approach focuses on adding nourishing foods to the plate rather than emphasizing restriction, with recipes and guidance designed to make eating well both enjoyable and realistic. Find more of Marisa’s recipes at MarisaMoore.com.
We’re featuring Kevin because his approach recognizes something we believe matters: taking care of yourself has to work within the life you actually have. His recipes make nourishing meals more accessible through familiar ingredients, bold flavors and budget-conscious options, while his own story acknowledges that health is connected to more than what’s on your plate. Whether you’re ready to rethink how you eat or simply looking for something good to make tonight, his work gives you practical ways to care for yourself one meal at a time.