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.
Kimchi Taco Ingredients
- Edamame beans
- Flour tortillas
- Eggs, for breading
- bread crumbs
- Mexican spice seasoning
- Dried oregano
- Oil for frying
- Other toppings: guacamole, sour cream, fresh cilantro and lime wedges
The vibrantly colored kimchi, vegetables and toppings make these tacos perfect for a celebratory dinner. Asian and Mexican flavors combine to make a dish that’s spicy, savory and refreshing at the same time. Serve these fish tacos on colorful plates for a restaurant-quality touch.
In Asian cuisine, kimchi and edamame beans frequently go together. Edamame beans are lightly sweet and buttery with a firm texture, offsetting the spiciness of the kimchi. Adding edamame beans to your tacos gives them more protein and texture–and more authenticity, too. Plus, they add shades of bright green that match the guacamole.
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.
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.
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.
Did you like the combination of kimchi and cod wrapped up in a soft taco? We love exploring Mexican-Korean fusion dishes. Let us know what you thought in the comments and please share the recipe!
- 2 eggs
- 1 cup plain bread crumbs
- 1 tablespoon Mexican spice seasoning
- 1 tablespoon dried oregano
- ½ teaspoon salt
- 3 cups canola oil - approximately (for frying)
- 1 lb. cod fillets - cut into 2” pieces
- 10 flour tortillas - 6”
- 1 cup frozen shelled edamame beans
- 1 cup kimchi - chopped into smaller pieces
- Sour cream
- Fresh cilantro - chopped
- Lime wedges
- Cook the edamame beans according to package instructions. Set aside.
- Beat the eggs in a small bowl.
- Combine the bread crumbs, Mexican seasoning, oregano and salt in a separate bowl.1 cup plain bread crumbs, 1 tablespoon Mexican spice seasoning, 1 tablespoon dried oregano, ½ teaspoon salt
- Fill a deep, heavy frying pan or wok with canola oil until it’s 1/2” 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.
- 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.
- Top each tortilla with the cod, sour cream, guacamole, kimchi and edamame beans. Serve with fresh cilantro and lime wedges.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Hungry for more? Try our Kimchi Pizza