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Baja Fish Tacos with Fiesta Lime Slaw

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  • Cod fillets
  • Club crackers, crushed
  • Panko breadcrumbs
  • All-purpose flour
  • Water
  • Egg
  • Chili powder
  • Ground cumin
  • Paprika
  • Dried oregano
  • Garlic powder
  • Onion powder
  • Salt and freshly ground black pepper


For the Batter:

  1. Combine crushed club crackers, panko breadcrumbs, flour, and the listed spices in a bowl.
  2. In another bowl, whisk together water and an egg to create a wet mixture.
  3. Dip the cod fillets in the wet mixture, then coat them in the dry cracker and panko mixture.

Cooking the Fish:

  1. Fry the coated fish in hot oil until golden brown and cooked through.
  2. Drain on paper towels to remove excess oil.

For the Tacos:

  1. Warm Kings Hawaiian Street Taco Tortillas in a skillet or microwave.

Fiesta Lime Slaw:

  1. Combine shredded cabbage with lime juice, salt, and a pinch of chili powder for a zesty slaw.

Fresh Pico:

  1. Dice tomatoes and onions.
  2. Mix with chopped cilantro, lime juice, and salt.

Fresh Guacamole:

  1. Mash ripe avocados and mix with lime juice, salt, and optionally some chopped onions and tomatoes.

For the Black Beans:

  1. Sauté finely chopped onions and garlic until translucent.
  2. Add cooked black beans and chicken stock.
  3. Season with Tajin for a citrusy kick.
  4. Simmer until the flavors meld together.

Assembling the Tacos:

  1. Place a warm tortilla on a plate.
  2. Add a piece of the fried cod to the tortilla.
  3. Top with fiesta lime slaw.
  4. Add a spoonful of fresh pico de gallo.
  5. Dollop with fresh guacamole.
  6. Sprinkle with cojita cheese.


  1. Serve the fish tacos with a side of seasoned black beans.
  2. Enjoy with a squeeze of lime and extra Tajin if desired.
  • Author: Lucas Krammes
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