FishTaco1_Hi-(1)
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Makes: 8 servings

Crispy Fish Tacos with Kimchi

Ingredients

  • 4 cups Soybean oil (for deep frying)
  • 1 Egg (beaten)
  • 1 cup Panko bread crumbs
  • 1 pound Cod filets,uncooked,cut into 2x1-inch strips
  • 6 tablespoons Fire-roasted salsa
  • 2 tablespoons Mayonnaise
  • 8 Fresh corn tortillas,6-inch
  • 1 cup Kimchi
  • 2 cups Shredded red cabbage
  • 1 cupGrated carrots
  • 1⁄2 cupFrozen edamame (shelled),cooked according to pkg directions

Instructions for Crispy Fish Tacos with Kimchi

Preheat soybean oil to 350°F in heavy frying pan or small deep fryer.Line baking sheet with paper towels.

Place egg in shallow dish.Place panko bread crumbs in a separate shallow dish.Dip fish pieces into egg and then roll in panko,pressing gently into each side of fish,to coat completely.

Carefully place 8 pieces of fish into hot oil.Fry approximately 4 minutes,turning once,until golden brown and crisp.Remove from oil;place on paper towels to drain.Repeat with remaining fish.

Combine salsa and mayonnaise in small bowl.Top each tortilla with 2 pieces of fish,kimchi and assorted vegetables as desired.Serve with salsa mixture.

Nutrition Per Serving:

Calories 260
Fat 12g
Sat Fat 2g
Trans Fat 0g
Cholesterol 55mg
Sodium 260mg
Carbohydrate 23g
Fiber 3g
Protein 15g

Share This Recipe