---
title: Crispy Tempura Cod Tacos with Guacamole
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crispy-tempura-cod-tacos-with-guacamole-6911efdee64b84452eb44f02
servings: 2
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: Medium
allergens: [Fish, Eggs, Milk, Wheat, Soy]
tags: [Easy Prep, New, Seafood, Taco]
rating: 4.5
rating_count: 261
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: The tempura cod gets rave reviews for restaurant-quality taste.
  - theme: Ease of prep
    text: Many found these surprisingly easy and quick to make with excellent results.
image: "https://images.recipes.furrysalamander.com/crispy-tempura-cod-tacos-with-guacamole.avif"
---

Wash and dry all produce. Roughly chop @cilantro{¼%cup}. Zest and quarter @lime{1%unit}.

In a #medium bowl{}, combine @shredded red cabbage{1%cup}, @mayonnaise{2%tbsp}, half the cilantro, @sugar{1%tsp}, a squeeze of lime juice, a pinch of @salt{½%tsp}, @black pepper{1%pinch}, and as much lime zest as you like. Refrigerate until ready to use.

In a #large bowl{}, whisk together @tempura batter{½%cup}, half the @fajita spice blend{1%tbsp}, @water{⅓%cup}, 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.

Pat @icelandic cod{8%oz} 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.

Heat a ¼-inch layer of @oil{¼%cup} 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.

While cod cooks, wrap @flour tortillas{2%unit} 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{¼%cup} and as much @hot sauce{1%unit} as you like. Serve with @blue corn tortilla chips{1%cup}, remaining lime wedges, and remaining guacamole on the side.