Cap N Crunch Cod Fish Tacos by Food Dudes

Get ready to elevate Taco Tuesday with these playful and irresistibly crispy Cap’n Crunch Cod Fish Tacos by Food Dudes! This unique recipe combines golden fried cod fillets coated in a sweet and crunchy Cap’n Crunch cereal crust with fresh and vibrant toppings like shredded cabbage, juicy diced tomatoes, creamy avocado, and tangy lime crema. Perfectly nestled in warm corn tortillas, each bite is a delightful blend of textures and flavors, striking the perfect balance between savory, sweet, and zesty. With just 20 minutes of prep, these tacos are an exciting twist on classic fish tacos that the whole family will love. Whether you're hosting a party or craving something adventurous, these tacos are bound to become your new favorite!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Cod fillets
• 2 cups Cap’n Crunch cereal
• 0.5 cup All-purpose flour
• 2 large Eggs
• 2 tablespoons Milk
• 8 Corn tortillas
• 2 cups Shredded cabbage
• 1 cup Diced tomatoes
• 0.5 cup Fresh cilantro
• 1 Avocado (sliced)
• 1 Lime (juiced)
• 0.5 cup Sour cream
• 1 tablespoon Hot sauce
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Vegetable oil (for frying)

Directions

Step 1

Cut the cod fillets into taco-sized strips, about 3 inches long. Pat them dry with paper towels and set aside.

Step 2

Place Cap’n Crunch cereal in a food processor or blender and pulse until finely ground. Transfer to a shallow dish.

Step 3

In a separate shallow dish, mix the all-purpose flour with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 4

In a third shallow dish, whisk together the eggs and milk until well combined.

Step 5

Dredge each cod strip first in the flour, then in the egg mixture, and finally coat evenly with the ground Cap’n Crunch cereal. Place them on a plate or tray while you heat the oil.

Step 6

Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the coated cod strips in the skillet, working in batches to avoid overcrowding.

Step 7

Fry each piece for 2-3 minutes per side, or until golden brown and crispy. Remove with tongs and place on a plate lined with paper towels to absorb excess oil.

Step 8

While the fish is frying, prepare the lime crema by mixing the sour cream, lime juice, hot sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a small bowl. Set aside.

Step 9

Warm the corn tortillas in a dry skillet or microwave until soft and pliable.

Step 10

Assemble the tacos by layering a handful of shredded cabbage, a piece of fried cod, diced tomatoes, sliced avocado, and a sprinkle of fresh cilantro on each tortilla.

Step 11

Drizzle with lime crema and serve immediately with extra lime wedges and hot sauce on the side, if desired.

Nutrition Facts

Serving size	(2146.8g)

Amount per serving	% Daily Value*
Calories	4807.0

Total Fat 315.6g	0%
Saturated Fat 60.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 627.2mg	0%
Sodium 4761.0mg	0%
Total Carbohydrate 394.6g	0%
Dietary Fiber 50.1g	0%
Total Sugars 72.4g
Protein 143.8g	0%

Vitamin D 436.4IU	0%
Calcium 716.9mg	0%
Iron 32.8mg	0%
Potassium 4391.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.9%

Protein: 11.5%

Carbs: 31.6%