Minnesota River Fish Tacos with Citrus Slaw
Crispy cod tacos served with a refreshing citrus slaw, inspired by the bounty of Minnesota's rivers. This american-inspired seafood ready in about 45 minutes pairs cut into 1-inch pieces cod fillets, all-purpose flour, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 1-inch pieces cod fillets
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup buttermilk
- 2 tbsp vegetable oil
- 8 corn tortillas
- 2 cups shredded cabbage
- 1/2 cup lime juice
- 1/4 cup, chopped cilantro
- 1/4 cup, diced red onion
- 1/2 cup sour cream
Instructions
- Step 1: In a shallow dish, mix 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper. In another dish, pour 1 cup buttermilk. Dip cod pieces into buttermilk, then coat thoroughly in flour mixture.
- Step 2: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Once hot, add coated cod in a single layer and cook for 3-4 minutes per side until golden and cooked through. Remove and drain on paper towels.
- Step 3: While fish cooks, prepare slaw: combine 2 cups shredded cabbage, 1/2 cup lime juice, 1/4 cup chopped cilantro, 1/4 cup diced red onion, and 1/2 cup sour cream. Toss until evenly mixed.
- Step 4: Warm corn tortillas in a dry skillet for 30 seconds per side. Assemble tacos by placing cod on each tortilla, topping with slaw, and serving immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Minnesota River Fish Tacos with Citrus Slaw take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Minnesota River Fish Tacos with Citrus Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Minnesota River Fish Tacos with Citrus Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Minnesota River Fish Tacos with Citrus Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Minnesota River Fish Tacos with Citrus Slaw?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
