kosher salt and freshly ground black pepperto taste
For pickled onions:
1red onionthinly sliced
1/2cupapple cider vinegar
1tbspsugar
1 1/2tspsalt
Instructions
Prehead your oven to 435ºF or your air fryer to 390ºF.
Prepare the pickled onions:
Combine vinegar, sugar, and salt in a medium bowl. Add sliced red onions and let sit for at least 30 minutes.
Cook the cod:
Oven bake the cod at 425°F for 16-20 minutes or air fry at 390°F for 8-10 minutes until golden brown and crispy.
Make the jalapeño slaw:
In a large bowl, mix together cabbage, carrot, and jalapeño. In a small bowl, whisk together mayonnaise, Dijon mustard, and lemon juice. Pour over the cabbage mixture and toss to combine. Season with Kosher salt and freshly ground black pepper.
Assemble the tacos:
Warm tortillas in a skillet or toaster oven.
Place a portion of the crispy fish on each tortilla. Top with jalapeño slaw, avocado slices, and pickled red onions.
If desired, spread a thin layer of homemade tartar sauce on each taco for a tangy kick.
Notes
Cook Your Cod to PerfectionAchieving the perfect crispy, flaky cod is easier than you might think, especially with ButcherBox’s Wild Caught Panko Breaded Alaskan Cod. Here’s how to get that ideal texture and taste:
Oven Baking: Preheat your oven to 425°F. Arrange the cod fillets on a baking sheet and lightly drizzle them with oil. This helps in getting that golden-brown crispness while maintaining the fish’s natural moisture. Bake for 16-20 minutes. Keep an eye on them to ensure they don’t overcook – you’re looking for a golden crust and a flaky interior.
Air Frying: For those who prefer a quicker method or a lighter touch, air frying is an excellent option. Set your air fryer to 390°F. Place the cod fillets inside, ensuring they’re not overcrowded to allow for even cooking. Air fry them for 8-10 minutes until they’re beautifully crisp. This method is great for retaining the delicate flavor of the cod while achieving a delightful crunch.