I wanted to get these tacos up in time for Cinco de Mayo, but alas I didn’t achieve my goal. (However, I fee like every day is a good day for tacos, so does it really matter?) The first testing of these tacos were *good* and I almost put that recipe up, but I knew in my gut that I could make them even better. So I took my time, went back to the drawing board and created these truly perfect Green Goddess Crispy Fish Tacos.
The tacos are comprised of three elements…
- A zesty green goddess cabbage slaw (made with greek yogurt, avocado, cilantro, jalapeno, lime juice, and olive oil).
- Cornmeal-crusted baked cod, that is crispy, flaky and packed with flavor. (Also, very easy to make.)
- A tangy, fresh pico de gallo to add freshness and a bit of spice.
I highly recommend serving the tacos with a dollop of greek yogurt or sour cream to bring it all together. You can serve these on corn or flour tortillas, I just recommend toasting them in a dry pan to add some nice crispy texture.
I think these are going to become your favorite summertime dinner. Just trust me on this one. xo.
Other taco recipes you’ll love: Chickpea Street Corn Tacos + Texas BBQ Potato and Tempeh Tacos + Healthified Cheeseburger Tacos
Green Goddess Crispy Fish Tacos
These Green Goddess Crispy Fish Tacos are loaded with cornflake-crusted baked cod, a tangy green goddess cabbage slaw, and a fresh pico de gallo.
Ingredients
Green Goddess Cabbage Slaw
- 1/2 green cabbage, shredded thinly
- 1 large handful cilantro, leaves and stems included
- 1/3 cup full-fat greek yogurt
- 1/2 large hass avocado, pitted and peeled
- 1/2 jalapeno, seeded
- 1 lime, zested and juiced
- 1/4 cup olive oil
- salt and pepper, to taste
Crispy Cornflake-Crusted Baked Cod
- 3 cups unsweetened cornflakes, crushed
- 2 large eggs
- 1/4 cup mayo
- 1/4 tsp smoked paprika
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 4 wild caught cod fillets, sliced into 1" thick strips
Pico de Gallo
- 1 cup heirloom cherry tomatoes, quartered
- 1/2 jalapeno, seeded and finely diced
- 1/4 cup red onion, finely diced
- 1/2 lime, zested and juiced
- salt and pepper, to taste
Serve with
- 8 corn or flour tortillas
- greek yogurt or sour cream
- cilantro (optional)
Instructions
Crispy Cornflake-Crusted Baked Cod
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Preheat oven to 350, and line a baking tray with parchment paper. Set aside.
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Finely crush your cornflakes into small pieces and pour them into a large bowl. In a medium sized bowl, crack your eggs and whisk them together until combined. Add in mayo, smoked paprika, chili powder, and garlic powder. Whisk until smooth and well combined.
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Slice each cod fillet into about 4 1"thick slices. Dredge all of the sliced cod into the egg-mayo mixture and let sit for 1-2 minutes.
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Once piece at a time, transfer the batter-coated cod to the bowl with crushed cornflakes. Gently press cornflakes into each side of the cod. Transfer the cod to your parchment paper lined baking tray. Do this for all of your cod slices.
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Bake cod for 20 minutes on the middle rack.
Green Goddess Cabbage Slaw
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Add all ingredients, except the shredded cabbage, to a food processor or blender. Pulse until thick and combined, there will still be pieces of cilantro in it. (See photo for texture reference.) Don't pulse for too long or it will separate.
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Add cabbage and green goddess dressing to a large bowl. Use your hands to massage the dressing into the cabbage, and allow the cabbage to soften. Once everything is well coated, and the cabbage is slightly soft, transfer to the refrigerator to chill until ready to serve.
Pico de Gallo
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Add tomatoes, onions, and jalapeno to a small bowl. Season with salt, pepper, lime juice and lime zest. Toss to combine. Set aside until ready to serve.
Taco Assembly
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Heat a dry pan over high heat. Add your tortillas to the pan and allow to toast on each side for 30 seconds-1 minute, or until some parts have browned.
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Layer each toasted tortilla with green goddess cabbage slaw, two pieces of crispy cornflake-crusted cod, pico de gallo, and greek yogurt or sour cream.
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EAT UP.
Recipe Notes
*Cornflake-crusted cod recipe was inspired by and adapted from this recipe from Epicurious.
I’ve spent the last year or so really delving into and confronting my fat-phobia. I don’t fault myself for struggling with it, our whole world feeds us messages that fat bodies (or really any bodies that aren’t small) are repulsive – unhealthy. These messages started to pervade my own belief system about myself and therefore distorted my view of the world.
I took it on as a project to start to rewire my brain’s beliefs. I began by unfollowing people on instagram who made me feel less than, or who made me aspire to be smaller. I started to follow body positive activists, and simply just humans with bodies who mirrored mine. I challenged myself each and everyday to look and see the beauty in these bodies. (Might I suggest you follow Lizzo, Jameela Jamil, Chinae Alexander, and BodyPosiPanda.)
Now, I want to acknowledge that this method is slightly a double-edged sword. Because if you aren’t okay with your own body, that judgement will pervade into the way you judge others. And oppositely, if you somehow find yourself admiring the beauty of others, but unable to acknowledge your own, a sense of hypocrisy is unveiled. So this work must be done alongside your own healing process for how you view yourself. The two are so closely intertwined, but I truly believe it has to start with you.
This work has allowed me to see myself in a new light – fully human, fully acceptable, and incredibly beautiful. It has allowed me to make peace with the limitations of my body. I have lower back issues, I have asthma, I am built athletically, I eat healthy most of the time, I love desserts, I exercise, and as a result THIS is the body I have. This is the body it is going to be no matter what. This is what my version of a healthy body looks like given all of the limitations I have.
I’ve started to be able to see others in that way. We don’t know what someone’s limitations are, and therefore healthy can look a LOT of different ways on people. To judge that is to judge the sanctity of someone’s body – to invalidate their life story. That is not our job.
I feel an especially deep duty to view things this way as a “food and health influencer.” It is not my job to judge what healthy is to you, and especially not what it looks like.
For a long time, I would have been terrified to put mayo in a recipe to batter fish with, because it could be deemed “not healthy enough.” SCREW THAT JUDGEMENT. Healthy can be many things to many people. I’m here to provide recipes for all of those versions of health. But I’m also here to remind you that healthy will look different on you than it will someone else, and that’s okay. In fact, that’s freaking beautiful. What healthy “should” look like is not yours to judge. So please stop judging others, and please stop judging yourself. You are exactly where you need to be. xo.
