Coffee-Rubbed Fish Tacos

Total Time:
55 min
40 min
15 min

4 servings

  • Avocado-Lime Sauce:
  • 1 ripe avocado, flesh scooped
  • 1 lime, juiced
  • 1/4 cup sour cream
  • 1 teaspoon hot sauce
  • Kosher salt
  • Fish Tacos:
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 2 teaspoons finely ground coffee beans
  • 2 teaspoons brown sugar
  • 1/2 cup cornmeal
  • 3 eggs
  • 3 tablespoons hot sauce
  • 1/4 head red cabbage
  • 4 to 6 radishes
  • 2 to 3 tablespoons vegetable oil
  • 1 1/2 pounds cod, skinless
  • Twelve 5- to 6-inch corn tortillas
  • For the avocado-lime sauce: In a blender on low speed, mix the avocado, lime juice, 2 tablespoons water, sour cream, hot sauce and some salt. Blend until smooth. Set aside.

  • For the fish tacos: In a shallow bowl, mix the coriander, cumin, chili powder, garlic powder, salt, coffee, brown sugar and cornmeal until well combined. In another shallow bowl, whisk the eggs and hot sauce together.

  • Shred the cabbage as finely as possible, and slice the radishes as thinly as possible. Set aside.

  • Pour the oil into a large saute pan and heat over medium-high heat.

  • Cut the fish into 12 sticks, approximately 3 ounces each. Roll each piece of fish in the egg mixture and then coat well in the cornmeal mixture.

  • In batches, place the breaded fish into the hot oil, taking care not to overcrowd the pan. Brown the fish on each side, approximately 1 minute per side. Drain on paper towels, sprinkling the fish with a little salt as it comes out of the pan.

  • In a separate saute pan, heat the tortillas over high heat to brown slightly.

  • Place a piece of fish on each tortilla, and top with shredded cabbage, avocado sauce and radish slices.

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