Crispy Fish Tacos with Kimchi

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Average User Rating: 

Average: 4 (2 votes)
Prep time:
10 minutes
Cooking time:
20 minutes
Total time:
30 minutes
Recipe Provided By:

Nutrition Per Serving: 

1 taco: Calories 260, 15g Protein, 23g Carbohydrate, 3g Fiber, 12g Fat, 2g Sat. Fat, 0g Trans Fat, 55mg Cholesterol, 260mg Sodium


4 cups
Soybean oil (for deep frying)
1 unit
Egg (beaten)
1 cup
Panko bread crumbs
1 pound
Cod filets, uncooked, cut into 2x1-inch strips
6 tablespoons
Fire-roasted salsa
2 tablespoons
8 units
Fresh corn tortillas, 6-inch
1 cup
2 cups
Shredded red cabbage
1 cup
Grated carrots
1⁄2 cup
Frozen edamame (shelled), cooked according to pkg directions

Instructions for Crispy Fish Tacos with Kimchi

Preheat soybean oil to 350°F in heavy frying pan or small deep fryer. Line baking sheet with paper towels.

Place egg in shallow dish. Place panko bread crumbs in a separate shallow dish. Dip fish pieces into egg and then roll in panko, pressing gently into each side of fish, to coat completely.

Carefully place 8 pieces of fish into hot oil. Fry approximately 4 minutes, turning once, until golden brown and crisp. Remove from oil; place on paper towels to drain. Repeat with remaining fish.

Combine salsa and mayonnaise in small bowl. Top each tortilla with 2 pieces of fish, kimchi and assorted vegetables as desired. Serve with salsa mixture.