Low Sodium Fried Fish Tacos

Discover the perfect balance of flavor and health with these Low Sodium Fried Fish Tacos—a light yet flavorful spin on the classic street food favorite. Featuring crispy, golden-battered cod fillets seasoned with a bold blend of paprika, garlic powder, and cumin, this recipe skips the heavy sodium without sacrificing taste. A refreshing cabbage and carrot slaw, tossed in a zesty lime dressing, adds the perfect crunch, while a creamy avocado-lime sauce brings a rich, tangy finish to each bite. Encased in warm, soft corn tortillas, these fish tacos are an easy 40-minute meal that's ideal for weeknight dinners or casual gatherings. Serve these crowd-pleasers with lime wedges for an extra citrusy kick! Perfect for health-conscious foodies craving fresh, vibrant tacos that don't compromise on flavor.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Cod fillets
• 8 pieces Corn tortillas
• 0.5 cup All-purpose flour
• 0.25 cup Cornstarch
• 1 teaspoon Baking powder
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Black pepper
• 1 teaspoon Paprika
• 1 large Egg
• 1 cup Low sodium sparkling water
• 2 cups Cabbage
• 1 large Carrot
• 2 whole Lime
• 0.5 cup Cilantro
• 1 medium Avocado
• 1 tablespoon Olive oil
• 2 cups Vegetable oil

Directions

Step 1

Start by preparing the cabbage slaw. Thinly slice 2 cups of cabbage and grate 1 large carrot. Set them aside in a bowl.

Step 2

In a small bowl, mix juice from one lime and 1 tablespoon of olive oil. Pour this over the cabbage mix. Add 0.25 cup of chopped cilantro and toss everything together. Set aside.

Step 3

For the avocado lime sauce, mash 1 medium avocado in a bowl. Add juice from the second lime and the remaining cilantro, then mix until smooth. Adjust to taste and set aside.

Step 4

In a mixing bowl, combine 0.5 cup all-purpose flour, 0.25 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground cumin, 0.5 teaspoon black pepper, and 1 teaspoon paprika.

Step 5

Crack 1 large egg into the dry ingredients mixture and add 1 cup low sodium sparkling water. Stir until you get a smooth batter.

Step 6

Cut 1 pound of cod fillets into strips about 1 inch wide.

Step 7

Heat 2 cups of vegetable oil in a deep pan to 350°F (175°C).

Step 8

Dip each piece of fish into the batter, allowing excess to drip off before carefully placing it into the hot oil.

Step 9

Fry the fish in batches for 3-4 minutes on each side or until golden brown and crispy. Remove from oil and drain on paper towels.

Step 10

Warm 8 corn tortillas on a skillet or in a microwave for a few seconds until pliable.

Step 11

Assemble the tacos by placing a few pieces of fried fish onto each tortilla. Top with cabbage slaw and a dollop of the avocado lime sauce.

Step 12

Serve immediately with any remaining lime wedges for squeezing.

Nutrition Facts

Serving size	(2244.0g)

Amount per serving	% Daily Value*
Calories	5724.9

Total Fat 478.5g	0%
Saturated Fat 69.5g	0%
Polyunsaturated Fat 274.9g
Cholesterol 414.6mg	0%
Sodium 989.7mg	0%
Total Carbohydrate 286.8g	0%
Dietary Fiber 50.0g	0%
Total Sugars 15.6g
Protein 126.3g	0%

Vitamin D 235.2IU	0%
Calcium 521.9mg	0%
Iron 15.8mg	0%
Potassium 4146.4mg	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: 72.3%

Protein: 8.5%

Carbs: 19.3%