Cod Tacos with Easy Coleslaw

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Ready in just 20 minutes, these easy fish tacos make a quick and tasty lunch.
Ready in: 20 mins

Ingredients

Serves: 4

• 2 cups shredded cabbage
• 1/4 cup chopped cilantro
• 1/4 cup plus 3 tablespoons red salsa
• Salt, to taste
• 1/3 cup sour cream
• 2 cups cornmeal
• 3 eggs
• 1 pound cod, cut into 1/2-inch slices
• Vegetable oil, for frying
• 8 (6-inch) corn tortillas, warmed

Preparation method

Prep: 10 mins | Cook: 10 mins

1. Stir cabbage, cilantro, 1/4 cup salsa, and salt together in a bowl. In a separate bowl, whisk sour cream with 3 tablespoons salsa.
2. Set up dredging stations: cornmeal and 1 tablespoon salt in one shallow pie pan, eggs in another pie pan.
3. Coat fish in cornmeal, then dip in egg. Dredge a second time in the cornmeal.
4. Pour 1 1/2 inches of oil into a heavy large skillet. Set over medium heat. When oil is hot, cook fish in batches, for about 4 minutes. Flip midway through cooking time. Drain on paper towels.
5. Stuff tortillas with sour cream mixture, fish, and coleslaw. Serve.