Tempura Black Cod Tacos with Creamy Cilantro-Lime Slaw and Guacamole

These tempura black cod tacos are a delightful twist on taco night. The fish is coated in a light, spiced tempura batter and fried until golden and crunchy, while the inside stays flaky and tender. Paired with a tangy cilantro-lime slaw and rich guacamole, every bite is a perfect balance of textures and flavors.

Serve them with warm flour tortillas, extra lime wedges and a side of blue corn tortilla chips for a complete meal that feels special but comes together easily. Whether you’re cooking for family or friends, these tacos are guaranteed to impress.

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Ingredients

3 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

10 ounce Black Cod (Sablefish)View ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

8 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Roughly chop the cilantro. Zest the lime, then cut it into wedges.
2. In a medium bowl, combine the shredded red cabbage, mayonnaise, half the chopped cilantro, 1 teaspoon sugar (2 teaspoons for 4 servings), a squeeze of lime juice, a pinch of salt and pepper and as much lime zest as you like. Stir well, then refrigerate until ready to use.
3. In a large bowl, whisk together the tempura batter mix, half the fajita spice blend (reserve the rest), ⅓ cup cold water (⅔ cup for 4 servings) and ½ teaspoon salt (1 teaspoon for 4 servings) until smooth. If the batter is too thick, add more water 1 tablespoon at a time until it reaches a pancake-batter consistency.
4. Pat the black cod dry with paper towels and cut into strips (about 3 inches long and 1 inch wide). Season the strips all over with the remaining fajita spice blend, salt and pepper. Add the seasoned fish to the batter and stir gently to coat evenly. Line a plate with paper towels.
5. Heat a ¼-inch layer of cooking oil in a large, heavy-bottomed pan over medium-high heat. When the oil is hot enough that a drop of batter sizzles on contact, carefully add the coated fish strips in a single layer (work in batches, shaking off excess batter). Cook until golden brown and cooked through, 1-2 minutes per side. To check doneness, cut one strip in half. Use tongs or a slotted spoon to transfer the fried fish to the paper towel-lined plate. Season immediately with salt and pepper.
6. Wrap the flour tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the warm tortillas among plates. Fill each tortilla with some of the cabbage slaw, a few pieces of crispy fish and a sprinkle of the remaining cilantro. Top with half the guacamole and as much hot sauce as you like. Serve with blue corn tortilla chips, the remaining lime wedges and the extra guacamole on the side.

Recipe Tips

FAQ

Can I use a different type of fish for this recipe?

Yes, you can substitute black cod with other firm white fish like cod, halibut or tilapia. Adjust cooking time as needed based on thickness.

How do I keep the tempura batter crispy?

Make sure the oil is hot enough (around 350°F) and avoid overcrowding the pan. Serve the fried fish immediately after cooking for the best crunch.

Can I make the slaw ahead of time?

Absolutely! The cabbage slaw can be prepared up to a day in advance and stored in the refrigerator. Just give it a good stir before serving.