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Weeknight Fish Tacos: Pan-Seared Cornmeal-Crusted Cod with Lime Crema Pinterest recipe pin

Crispy Cornmeal Fish Tacos with Lime Crema

Golden cornmeal-crusted cod, quick-pickled slaw, and a make-ahead lime crema come together for crisp, flavorful fish tacos perfect for weeknights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings (8 tacos)
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds cod fillets skin removed and cut into 1½-inch strips
  • 1 teaspoon kosher salt plus more for slaw
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup fine cornmeal
  • 1/2 cup all-purpose flour divided
  • 2 large eggs beaten
  • 2 tablespoons neutral oil canola or vegetable, plus more for skillet
  • 8 small corn or flour tortillas
Lime crema
  • 1 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • Zest and juice of 1 lime
  • 1/4 teaspoon ground cumin
  • Pinch of cayenne optional
Quick-pickled slaw
  • 3 cups thinly sliced green cabbage about 4 ounces
  • 2 tablespoons rice vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • Optional garnishes: fresh cilantro leaves sliced avocado, extra lime wedges

Equipment

  • 1 12-inch skillet (cast iron or heavy stainless steel)
  • 1 Wire rack and baking sheet
  • 1 Medium mixing bowls

Method
 

Prepare the crema and slaw
  1. In a medium bowl whisk together Greek yogurt, mayonnaise, lime zest and juice, cumin, cayenne, and 1/2 teaspoon salt; cover and chill at least 30 minutes.
  2. Toss sliced cabbage with rice vinegar, sugar, and 1/2 teaspoon kosher salt in a bowl; let sit 15–20 minutes and drain off excess liquid if needed.
Season and crust the fish
  1. Pat cod strips dry and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
  2. Set up three shallow dishes: 1) 1/4 cup flour, 2) beaten eggs, 3) 1/2 cup cornmeal mixed with 2 tablespoons flour, smoked paprika, and a pinch of cayenne.
  3. Dredge each fish strip in flour, dip in egg, then press into the cornmeal mixture; shake off excess.
Pan-sear the fish
  1. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat until shimmering; cook fish in a single layer 2–3 minutes per side until golden and fish flakes easily (145°F internal).
  2. Transfer cooked fish to a wire rack set over a baking sheet to keep crisp while cooking remaining batches.
Warm tortillas and assemble
  1. Wipe skillet clean and warm tortillas 20–30 seconds per side; stack and cover with a towel to keep pliable.
  2. Fill each tortilla with a piece of fish, a spoonful of pickled slaw, a drizzle of lime crema, cilantro, and optional avocado; serve immediately.

Notes

Pat fish dry before crusting and use fine cornmeal for a delicate texture. Make the lime crema up to 4 days ahead and refrigerate; reheat fish briefly on a wire rack in a 375°F oven for 8–10 minutes to revive crispness. If using frozen fish, thaw fully in the refrigerator first.