Bring the coastline into your kitchen with these fresh kimchi soft 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!
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.
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.