Placeholder Image
Got a photo of this dish? Upload yours to replace it!
Ingredients
Fish
- 1 cod or other firm white fish
- 1 all-purpose flour
- 2 eggs
- 1 panko breadcrumbs
- 1 chili powder
- 1 ground cumin
- 1 garlic powder
- 3 kosher salt
- 1 black pepper
- 3 neutral oil, plus more if needed
Slaw
- 3 green cabbage, finely shredded
- 1 cilantro, chopped
- 2 fresh lime juice
- 1 olive oil
- 1 kosher salt
Chipotle Sauce
- 1 sour cream
- 1 mayonnaise
- 1 fresh lime juice
- 1 chipotle pepper in adobo, minced
Serving
- 8 corn tortillas
- lime wedges, for serving (optional)
- avocado, sliced, optional (optional)
Instructions
Cut the fish into strips approximately 1 inch wide. Pat thoroughly dry.
Combine flour with chili powder, cumin, garlic powder, salt, and pepper in a shallow bowl. Beat the eggs in a second bowl. Place panko in a third bowl.
Coat each piece of fish first in seasoned flour. Shake off excess flour. Dip into egg. Coat thoroughly with panko.
Heat neutral oil in a large skillet over medium-high heat. Cook fish in batches without crowding the skillet, approximately 2-3 minutes per side until golden and crisp.
2 minFish should be opaque, flake easily, and reach 145F. Transfer to a wire rack or paper-towel-lined plate.
Toss cabbage and cilantro with lime juice, olive oil, and salt.
Mix sour cream, mayonnaise, lime juice, and chipotle until smooth.
Warm tortillas in a dry skillet until pliable. Place crispy fish into each tortilla. Add cabbage slaw. Drizzle with chipotle sauce. Add avocado if desired. Serve immediately with lime wedges.
Chef's Notes & Storage
Related Recipes
Browse all recipes
Low-FODMAP Pan-Seared Cod with Lemon-Caper Potatoes
Loaded Baked Potato Soup
Low-FODMAP Zucchini-Parmesan Risotto with Chives
Low-FODMAP Turkey Meatballs with Creamy Polenta & Spinach
Low-FODMAP Lemon-Dill Chicken & Rice Skillet
