Fish Stick Tacos - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
Transform Taco Tuesday with crispy cod and crunchy slaw.
Ingredients
- 1 c. panko (Japanese bread crumbs)
- 1 egg, beaten with 1 tablespoon water
- 1 c. all-purpose flour
- 1 1/2 lb. cod, cut into 1/2" strips
- kosher salt
- Freshly ground black pepper
- Vegetable oil, for frying
- 8 corn tortillas
- 2 c. shredded red cabbage
- 1/2 c. tartar sauce
- 1/2 c. chopped pickled jalapeños
- 1/2 c. Chopped cilantro
- 1 lime, cut into wedges
Instructions
- Prepare station to coat the fish using 3 medium bowls: 1 bowl with breadcrumbs, another with beaten egg, and the last with flour. Slice fish into 1/2" strips, cutting across the cod fillet; season with salt and pepper. Coat each piece of fish in flour and shake off excess, then dip into egg and lastly in breadcrumbs.
- In a large skillet add 1" oil over medium-high heat. Fry fish in batches, 1 to 2 minutes total, turning to evenly brown all sides. Transfer to a paper towel-lined plat and season with salt.
- Warm tortillas in a dry skillet.
- Assemble tacos: In each tortilla, layer shredded cabbage, fish sticks, tartar sauce, jalapeños, cilantro, and squeeze of lime.
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