• Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Makes: 8 servings

Crispy Fish Tacos with Kimchi


  • 4 cups Soybean oil (for deep frying)
  • 1 Egg (beaten)
  • 1 cup Panko bread crumbs
  • 1 pound Cod filets, uncooked, cut into 2x1-inch strips
  • 6 tablespoons Fire-roasted salsa
  • 2 tablespoons Mayonnaise
  • 8 Fresh corn tortillas, 6-inch
  • 1 cup Kimchi
  • 2 cups Shredded red cabbage
  • 1 cupGrated carrots
  • 1⁄2 cupFrozen 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.

Nutrition Per Serving:

Calories 260
Fat 12g
Sat Fat 2g
Trans Fat 0g
Cholesterol 55mg
Sodium 260mg
Carbohydrate 23g
Fiber 3g
Protein 15g