Crispy Tempura Cod Tacos with Guacamole

🥘 Ingredients

• black pepper
  1 pinch
• blue corn tortilla chips
  1 c
• cilantro
  ¼ cup
• fajita spice blend
  1 tbsp
• flour tortillas
  2 unit
• guacamole
  ¼ cup
• hot sauce
  1 unit
• icelandic cod
  8 oz
• lime
  1 unit
• mayonnaise
  2 tbsp
• oil
  ¼ cup
• salt
  ½ tsp
• shredded red cabbage
  1 c
• sugar
  1 tsp
• tempura batter
  ½ cup
• water
  ⅓ cup

🍳 Cookware

• medium bowl
• large bowl
• large, heavy-bottomed pan

1. 

   1

   Wash and dry all produce. Roughly chop cilantro . Zest and quarter lime .

   cilantro: ¼ cup, lime: 1 unit
2. 

   2

   In a medium bowl , combine shredded red cabbage , mayonnaise , half the cilantro, sugar , a squeeze of lime juice, a pinch of salt , black pepper , and as much lime zest as you like. Refrigerate until ready to use.

   shredded red cabbage: 1 c, mayonnaise: 2 tbsp, sugar: 1 tsp, salt: ½ tsp, black pepper: 1 pinch
3. 

   3

   In a large bowl , whisk together tempura batter , half the fajita spice blend , water , and remaining salt until smooth. If mixture seems too thick, add more water 1 tbsp at a time until it reaches a pancake-batter-like consistency.

   tempura batter: ½ cup, fajita spice blend: 1 tbsp, water: ⅓ cup
4. 

   4

   Pat icelandic cod dry with paper towels; slice into strips. Season all over with remaining fajita spice blend, salt, and pepper. Stir strips into batter until evenly coated. Line a plate with paper towels.

   icelandic cod: 8 oz
5. 

   5

   Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated fish in a single layer, working in batches. (Shake off excess batter before adding.) Cook until golden brown and cooked through, ⏱️ 1 minutes to ⏱️ 2 minutes per side. To check for doneness, cut one strip in half. Using tongs or a slotted spoon, transfer to prepared plate. Immediately season with salt and pepper.

   oil: ¼ cup
6. 

   6

   While cod cooks, wrap flour tortillas in damp paper towels. Microwave until warm and pliable, ⏱️ 30 seconds . Divide tortillas between plates; fill with slaw, cod, and remaining cilantro. Top with half the guacamole and as much hot sauce as you like. Serve with blue corn tortilla chips , remaining lime wedges, and remaining guacamole on the side.

   flour tortillas: 2 unit, guacamole: ¼ cup, hot sauce: 1 unit, blue corn tortilla chips: 1 c