Bring the coastline into your kitchen with these fresh kimchi tacos with cod. The cod is coated with crispy Mexican-spiced breadcrumbs and each tortilla is topped with fresh ingredients such as guacamole, sour cream, edamame and of course--Korean kimchi! In just over 20 minutes, you can be enjoying these fresh, fusion tacos at home.
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The vibrantly colored kimchi, vegetables and toppings make these tacos perfect for a celebratory dinner. Asian and Mexican flavors combine to make a fusion dish that's spicy, savory and comforting all at the same time just like these kimchi burritos, kimchi quesadillas and kimchi pizza. Serve these fish tacos on colorful plates for a restaurant-quality touch.
You can serve fish tacos any time of year, but kimchi tacos go well with spring and summer celebrations. The fresh fish and vibrant colors make you feel like you're sitting on the beach.
Lime wedges add a sharp citrus tang to the ingredients. If you're having a party, serve up some margaritas that enhance the citrus flavor. You can also turn it into a mini taco cups appetizer for a smaller bite.
Ingredients
- kimchi - Store-bought or homemade kimchi both work great.
- cod - Use fresh cod or thaw frozen cod in the fridge the night before.
- edamame beans - You can find them canned or cook the shelled edamame beans from frozen. In Asian cuisine, kimchi and edamame frequently go together. Their sweet, firm but buttery texture balances kimchi’s spice. Adding edamame to tacos boosts protein, texture, and authenticity.
- flour tortillas - The 6" size works perfect for these kimchi tacos.
- breadcrumbs - Use unseasoned breadcrumbs so we can add our own blend of spices.
- fresh cilantro - This is an optional topping.
- guacamole - Check out how to make delicious guacamole.
- taco seasoning - You can also use Mexican spice blend which is very similar.
*Check recipe card for full ingredients and amounts.
Recipe Tweaks
- Try Mexican crema. For extra authenticity, swap out the sour cream for Mexican crema. Like sour cream, the crema is rich, creamy and dairy-based but slightly thinner. Crema is also a bit more salty and sour with the addition of salt and lime juice.
- Sour cream alternatives. Other sour cream alternatives include crème fraîche and plain yogurt. Just keep in mind that while the toppings look similar, they all have different tastes and textures.
- Toppings. You can remove and add whatever toppings you choose, but remember that kimchi has a strong flavor and may not match with all of your typical taco toppings.
How to Make Kimchi Tacos
Step 1: Beat the eggs in a small bowl.
Step 2: Combine the bread crumbs, taco seasoning, oregano and salt in a separate bowl.
Step 3: Fill a deep, heavy frying pan or wok with canola oil until it’s ½” deep. Heat over medium heat. Dip the cod pieces into the egg and then gently roll them in the bread crumbs, making sure they are covered evenly.
Step 4: Once the oil is hot, carefully place the breaded cod in the pan. Fry until golden and crispy on both sides, about 2 minutes per side.
Step 5: Transfer them to a baking rack with paper towel underneath it.
Step 6: Top each tortilla with the cod, sour cream, guacamole, kimchi and edamame beans. Serve the kimchi tacos with fresh cilantro and lime wedges.
Joss' Pro Tips
- Breading:
- Pat the fish dry before cooking to achieve a crispy coating.
- Shake off excess flour very well or the crust will have the tendency to fall off.
- To heat the tortillas (optional):
- Microwave - Stack the tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds at a time, until warm.
- Oven - Preheat oven to 300°F. Stack the tortillas and wrap them in foil. Bake until heated through, about 15 to 20 minutes.
- Frying: Fry in batches so that you don’t crowd the pan--which lowers the heat of the oil.
Kimchi Tacos FAQs
You are going to want to store the toppings separately. The cooked cod can be stored in the fridge for up to 3 to 4 days in an airtight container.
Korean tacos contain a staple of Korean food: kimchi. They also use your typical taco ingredients such as tortillas and vegetable toppings.
Originating in the bustling streets of Los Angeles, Korean kimchi tacos have a rich history as a popular street food phenomenon. These tasty creations showcase a fusion of Korean and Mexican flavors, featuring mouthwatering fillings artfully arranged on petite Mexican tortillas.
❤️ Related Side Dishes to Consider
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📋Recipe
Kimchi Tacos
Ingredients
- 2 eggs
- 1 cup plain bread crumbs
- 1 tablespoon taco seasoning
- 1 tablespoon dried oregano
- ½ teaspoon salt
- 3 cups canola oil - approximately--for frying
- 1 pound cod fillets - cut into 2” pieces
- 10 flour tortillas - 6”
Toppings:
- 1 cup frozen shelled edamame beans - cooked
- 1 cup kimchi - chopped into smaller pieces
- sour cream
- guacamole
- fresh cilantro - chopped
- lime wedges
Instructions
- Beat the eggs in a small bowl.
- Combine the bread crumbs, taco seasoning, oregano and salt in a separate bowl.
- Fill a deep, heavy frying pan or wok with canola oil until it’s ½” deep. Heat over medium heat. Dip the cod pieces into the egg and then gently roll them in the bread crumbs, making sure they are covered evenly.
- Once the oil is hot, carefully place the breaded cod in the pan. Fry until golden and crispy on both sides, about 2 minutes per side (fry in batches so that you don’t crowd the pan). Transfer them to a baking rack with paper towel underneath it.
- Top each tortilla with the cod, sour cream, guacamole, kimchi and edamame beans. Serve with fresh cilantro and lime wedges.
Equipment
Notes
- Storage: Store toppings separately. The cooked cod can be stored in the fridge for up to 3 to 4 days in an airtight container.
- Breading:
- Pat the fish dry before cooking to achieve a crispy coating.
- Shake off excess flour very well or the crust will have the tendency to fall off.
- To heat the tortillas (optional):
- Microwave - Stack the tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds at a time, until warm.
- Oven - Preheat oven to 300°F. Stack the tortillas and wrap them in foil. Bake until heated through, about 15 to 20 minutes.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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