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Kimchi and cod soft tacos standing up in a brown dish.
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Kimchi Tacos

Bring the coastline into your kitchen with these fresh kimchi soft tacos with cod.
Course Main Course
Cuisine Korean, Mexican
Keyword kimchi
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 10 tacos
Calories 302kcal
Author Joss D

Equipment

  • Frying pan

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 lb. cod fillets cut into 2” pieces
  • 10 flour tortillas 6”

Toppings:

  • 1 cup frozen shelled edamame beans
  • 1 cup kimchi chopped into smaller pieces
  • Sour cream
  • Guacamole
  • Fresh cilantro chopped
  • Lime wedges
US Customary - Metric

Instructions

  • Cook the edamame beans according to package instructions. Set aside.
  • Beat the eggs in a small bowl.
    A small bowl of cracked eggs and a medium bowl with breadcrumbs., raw cod pieces on the side.
  • Combine the bread crumbs, taco seasoning, oregano and salt in a separate bowl.
    1 cup plain bread crumbs, 1 tablespoon taco seasoning, 1 tablespoon dried oregano, ½ teaspoon salt
    A small bowl of beaten eggs and a medium bowl with breadcrumbs.
  • 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.
    Raw cod pieces dipped in a small bowl of eggs beaten and a bowl of breadcrumbs.
  • 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.
    Breaded cod pieces in a frying pan with hot oil.
  • 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.
    Kimchi and cod tacos in a brown dish, edamame beans in the background.

Nutrition

Calories: 302kcal | Carbohydrates: 25g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 459mg | Potassium: 340mg | Fiber: 2g | Sugar: 2g | Vitamin A: 98IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 2mg