Tavern Battered® Cod Tacos
Tavern Battered® Cod is the key ingredient to these scrumptious fish tacos. Served on corn tortillas with Asian slaw and cilantro-lime crème fraiche. Then garnished with cilantro leaves.
Menu Part
Ingredients
| 2 | Each | Tavern Battered® Cod Fillets 1-2 oz. (Item# 070052) |
| 2/3 | Cup | Asian Slaw (Divide Into 2 Portions) |
| 2 | Tablespoons | Cilantro-Lime Crème Fraiche |
| 4 | Each | White Corn Tortillas |
| Cilantro-Lime Crème Fraiche: | ||
| 1 | Cup | Heavy Cream |
| 2 | Tablespoons | Buttermilk |
| 1 | Each | Lime, Zested and Juiced |
| 2 | Tablespoons | Cilantro, Finely Chopped |
| 1/2 | Teaspoon | Salt |
| Asian Slaw: | ||
| 1/2 | Head | Napa Cabbage, Julienned |
| 1/4 | Head | Red Cabbage, Julienned |
| 1/2 | Bunch | Green Onions, Chopped |
| 2 | Each | Carrots, Grated |
| 1/2 | Cup | Mae Ploy Sweet Chili Sauce |
| 2 | Tablespoons | Soy Sauce |
| 1 | Tablespoon | Sriracha |
| 1 | Tablespoon | Honey |
| To Taste | Salt and Pepper |
Directions
- Fry cod in a 350°F fryer for approximately 4 minutes and until 165°F internal temperature. Double layer taco shells (2 per taco), stuff taco with 1/3 cup slaw, 1 each tavern cod piece, 1 tablespoon cilantro-lime crème fraiche. You can garnish with cilantro leaves if you choose and serve each taco with ¼ lime.
- Cilantro-Lime Crème Fraiche: Combine cream and buttermilk in a glass jar. Shake well and leave at room temperature until thick, 24 to 48 hours. Refrigerate. (This will last 7 to 10 days refrigerated). Combine crème fraiche with half the lime zest and juice. Add cilantro and salt. Taste and add more zest and juice if desired.
- Asian Slaw: Mix together sweet chili, soy sauce, sriracha, and honey in a small bowl. In a separate bowl combine napa cabbage, red cabbage, green onion, and carrot. Pour sweet chili mixture over slaw. Season to taste.
