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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.

Course Hand Food
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 tacos
Author Brewing Happiness


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)


Crispy Cornflake-Crusted Baked Cod

  1. Preheat oven to 350, and line a baking tray with parchment paper. Set aside.

  2. 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. 

  3. 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. 

  4. 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. 

  5. Bake cod for 20 minutes on the middle rack. 

Green Goddess Cabbage Slaw

  1. 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. 

  2. 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

  1. 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

  1. 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. 

  2. 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. 

  3. EAT UP.

Recipe Notes

*Cornflake-crusted cod recipe was inspired by and adapted from this recipe from Epicurious.