First Published: July 2010 Last Updated: July 2010
These Cod Fish Tacos are lightly coated with an almond flour and parmesan cheese coating then fried in your skillet with a little oil. Add to the top of the fish a Spicy Mango Salsa, and you have the perfect pairing of savory, spicy, sweet heat!
This recipe for cod fish tacos is very versatile! The fish is coated with a grain free coating, before frying. So, if you have friends who are gluten free or on a low carb diet, then you can serve them these tacos in a lettuce shell. The fish also works perfectly for those who aren’t following any specific diet, and if they want to enjoy it on a homemade flour tortilla, then you can be sure to have those to offer up also!
How I made these Tacos work in the Grumpy house!
First, I must say, this was an amazing meal! By now, many of you know that Grumpy is picky and he will turn his nose up at most food that is “Mexican” style. However, that style is one of my very favorite ways to eat! So, when I made these Cod Fish Tacos, I knew I had to be creative in the way I served them up to Grumpy. As a result, this fish taco meal became a sandwich with a homemade tartar sauce for Grumpy and I enjoyed them as a taco with Spicy Mango Salsa!
If you enjoy these cod fish tacos with lettuce taco cups, you have yourself a low carb meal with the Spicy Mango Salsa. If you decide to still use lettuce cups and top your cod fish with a homemade sugar free tartar sauce, then you have a Keto recipe. Or, can enjoy them with a soft tortilla shell if you have no concern about carbs at all! That is what I love about this recipe. You can please so many people with very little work!
FAQ about these Cod Fish Tacos
Can I use any type of fish for these tacos?
Because this fish is fried, you will want to use a firm white fish. Something that has some substance to it. Cod fish is our very favorite fish to eat, and it has a nice, thick firm fillet which makes it work perfectly in this recipe.
I don’t have the sugar free pineapple syrup you used in this Spicy Mango Salsa. Can I use a different sweetener?
I get this question often. If your mango happens to be very ripe, then you likely won’t need to add sweetener to your salsa. You can just leave it out. I added the pineapple syrup because my mango I used happened to be a little on the unripe side. I included this ingredient in my recipe because I ended up loving the combination. However, it is not necessary to use sweetener at all.
How to make Cod Fish Tacos with Spicy Mango Salsa
Crispy fish fillet sticks in a traditional flour tortilla shell, lettuce cup, or just on a plate! Topped with a Spicy Mango Salsa, it is a perfect sweet, savory, and spicy combination!
Dice and chop salsa ingredients.
Toss together all salsa ingredients in a mixing bowl. Store in refrigerator until ready to use.
Prepare your cod fish taco and batter ingredients.
Cut your cod fish into 1 x 2 in pieces. Mix together your almond flour, parmesan cheese, garlic powder, paprika, salt and pepper in one bowl. In another bowl, whisk 1 egg until frothy.
Batter cod fish for frying.
Dip a piece of cod in egg wash, then dip in almond flour mixture.
Fry cod fish in skillet with hot oil.
Place cod fish in hot oil and fry until golden brown
Place on paper towel lined plate.
Place on paper towel lined plate and keep warm until ready to serve.
Serve in either flour tortilla or lettuce cup
Top with Spicy Mango Salsa or Sugar-Free Tartar Sauce if desired.
You may need
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The one ingredient I feel is a delicious compliment to these Cod Fish Tacos recipe is the sugar-free pineapple syrup. The pineapple flavoring in the syrup adds a touch of sweetness to the heat of jalapeno. Jordan’s Skinny Syrups are my go-to syrup for recipes and sweetening my coffee!
Cod Fish Tacos are crispy fish fillet sticks you can enjoy in a traditional flour tortilla shell, lettuce cup, or just on a plate! Complemented with a Spicy Mango Salsa, it is a perfect sweet, savory, and spicy combination!
For the Mango Salsa
2 cups diced peeled ripe mango
1/4 cup finely chopped red onion
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
1 jalapeño pepper, seeded and minced
1 tablespoon Jordan's Skinny Pineapple Syrup
For the Fish
Sunflower Oil for frying
1/2 almond flour
1/2 cup dry grated Parmesan Cheese
1/2 teaspoons freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 pound cod fillet, cut into small strips (about 1 fillet)
4 homemade flour tortillas or 4 romaine lettuce leaves
Mix diced mango, 1/4 cup diced red onion, 2 tablespoons lime juice, 1 tablespoonJordan's Skinny Pineapple Syrup, 1 tablespoon chopped cilantro and 1 diced jalapeno pepper together. Set aside.
Mix almond flour, dry grated parmesan cheese, pepper, salt and garlic powder together. Pour approximately 1 cups oil in shallow skillet (about 4" in diameter)
Heat oil until 370 degrees.
In a small bowl, whisk together 1/2 cup almond flour, 1/2 cup dry grated parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon fresh ground black pepper, 1/2 teaspoon garlic powder.
In another bowl, whisk egg.
Dip cod fillet strips in egg wash, then in almond flour coating. Lie breaded cod fillet on foil lined cookie sheet. Repeat with all fish strips.
When oil is to temperature, place fish in hot oil. Cook 3-4 minutes, until fish is browned. Remove from grease and drain on paper towel
Assemble your taco - with fish and mango salsa.
Nutrition information for 1 serving with street taco flour tortilla: Calories: 334
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.
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Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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