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


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


  1. 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.
  2. 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.
  3. 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.

View as PDF