This cod fish tacos recipe gives you golden, crispy fish with fresh toppings and creamy sauce. They’re a perfect addition to your Taco Tuesday rotation.
I was inspired to make another cod recipe after my miso cod fish sandwich did so well.
I went with Costco miso cod again because it’s already doing most of the work flavor-wise. Plus, you can reduce the miso sauce and use it for the tacos.
I used the same base for the batter but swapped Sprite for kombucha since it was all I had. It came out just as good. The bubbles help the batter fry up light and crisp.
From there, it was just a matter of putting everything together. I layered the crispy fish onto a warm tortilla, added the sauce, some shredded cabbage, fresh cilantro, and a squeeze of lime.
Everything comes together with crunch, creaminess, and freshness, with a little brightness from the lime. Delicious.
Ingredients You’ll Need
Let’s take a look at the key ingredients that make these fish tacos crispy, light, and full of flavor.
- Cod fillets: I like using the miso cod from Costco because it already has a nice flavor, but regular cod fillets work too. Just make sure they’re fully defrosted and patted dry before coating.
- Flour + cornstarch: This combo gives you structure and that light, crispy finish. Cornstarch is key for crunch.
- Kombucha (or any fizzy liquid): The carbonation helps create an airy batter. You can also use Sprite, beer, sparkling water, or club soda.
- Baking powder: Adds extra lift so the coating stays light, not dense.
How to Make This Cod Fish Taco Recipe
This is how to get that golden, airy batter and perfectly cooked fish.
1. Make the sauce.
In a small bowl, combine sour cream, mayo, lime juice, grated garlic, and salt. Stir until smooth and creamy. Cover and chill in the fridge while you prep the fish.
2. Mix the dry ingredients.
In a bowl, combine the flour, cornstarch, salt, and black pepper.
3. Coat the fish.
Dredge each piece of cod in the dry mixture. Shake off any excess and set aside.
4. Make the batter.
To the remaining flour mixture, whisk in the baking powder. Slowly pour in the kombucha while whisking until you get a smooth, slightly thick batter. It should coat the back of a spoon but still drip off.
5. Heat the oil.
Add about ½ inch of oil to a pan and heat to 350–375°F. To test, drop a bit of batter in. It should sizzle immediately and float.
6. Fry the fish.
Dip the coated fish into the batter, let excess drip off, then carefully place into the hot oil. Fry for 3-4 minutes per side until golden and crispy. Transfer to a wire rack and lightly salt while hot.
7. Assemble the tacos.
Layer in this order: tortilla, fish, sauce, cabbage, cilantro, and a squeeze of lime. Serve and enjoy.
Tips for the Best Fish Tacos
Follow these tips for fish tacos that come out crunchy, not greasy.
- Pat the fish very dry. Remove excess moisture before coating so the batter sticks properly and fries up crisp.
- Control the oil temperature. Keep oil between 350-375°F so the coating crisps instead of turning greasy.
- Fry in batches. Avoid overcrowding the pan to maintain heat and even cooking.
- Use cold liquid: Cold kombucha helps create a lighter, crispier coating.
- Don’t Overmix: Stir just until combined; a few lumps keep the batter airy.
- Let Excess Drip Off: Too much batter leads to a thick, heavy crust.
- Fry Immediately: Dip and fry right away so the coating sets properly.
- Drain on a Wire Rack: This keeps the crust crisp instead of steaming on paper towels.
- Kombucha Alternatives: Use beer, sparkling water, club soda, or Sprite. What matters most is the carbonation, which helps create a light, airy, crispy batter.
Fish Taco Sauce for Cod
This creamy lime sauce is what ties everything together. It’s cool, tangy, and slightly garlicky, which balances out the crispy fried fish and adds just the right amount of richness.
The base is simple: sour cream (or Greek yogurt) and mayo for creaminess, fresh lime juice for brightness, garlic for depth, and a little salt to bring it all together.
Alternative option: Miso glaze (from Costco miso cod)
If you’re using Costco’s miso cod, don’t let that marinade go to waste. Pour the leftover miso marinade into a small pan and simmer it over medium-low heat for a few minutes until it slightly thickens and reduces.
It turns into a sweet-savory glaze that works really well drizzled over the fish or lightly brushed on before serving.
What to Serve with Cod Fish Tacos
These sides round out fish tacos with a mix of fresh, bright flavors and something a little more filling to make it a complete meal.
- Mexican street corn (elote or esquites)
- Chips with guacamole or salsa
- Black beans or refried beans
- Mango salsa
- Grilled pineapple or pineapple salsa
How to Store and Reheat Leftovers
These fish tacos are best eaten fresh for maximum crispiness, but you can store the components and still get great results.
To Store: Let the fried fish cool completely before storing to avoid steam making it soggy. Place the fish in an airtight container lined with paper towel and refrigerate for up to 2 days.
Store the cabbage, sauce, and tortillas separately in their own containers to keep everything fresh.
To Reheat: Reheat the fish in a skillet over medium heat with a small amount of oil, or in an air fryer at 375°F for 4 to 6 minutes until hot and crispy again.
Avoid microwaving, as it will make the coating soft. Warm the tortillas separately, then assemble fresh with cold toppings and sauce.
More Dinner Recipes You’ll Love
Bang Bang Shrimp Tacos
Crispy Miso Cod Sandwich
Honey Walnut Shrimp
Air Fryer Teriyaki Salmon
Salmon Sushi Bake
Easy Cod Fish Tacos Recipe
Ingredients
- 4 cod fillets sliced in half, pat dried
- 1 ½ cups all-purpose flour
- 6 tablespoons cornstarch
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 ½ teaspoons baking powder
- 2 cups cold kombucha or carbonated drink
- ½ cup sour cream or Greek yogurt
- 2 tablespoons mayo
- 1 tablespoon lime juice
- 1 small garlic clove grated
- ½ teaspoon salt
- Tortillas
- Shredded cabbage
- Lime wedges
- Cilantro
- Fish taco sauce
Instructions
- Make the sauce. In a small bowl, combine sour cream, mayo, lime juice, grated garlic, and salt. Stir until smooth and creamy. Cover and chill in the fridge while you prep the fish.
- In a bowl, combine the flour, cornstarch, salt, and black pepper.
- Dredge each piece of cod in the dry mixture. Shake off any excess and set aside.
- To the remaining flour mixture, whisk in the baking powder. Slowly pour in the kombucha while whisking until you get a smooth, slightly thick batter. It should coat the back of a spoon but still drip off.
- Add about ½ inch of oil to a pan and heat to 350–375°F. To test, drop a bit of batter in. It should sizzle immediately and float.
- Dip the coated fish into the batter, let excess drip off, then carefully place into the hot oil. Fry for 3-4 minutes per side until golden and crispy. Transfer to a wire rack and lightly salt while hot.
- Assemble the tacos. Layer in this order: Tortilla, fish, sauce, cabbage, cilantro, lime squeeze. Serve and enjoy!
