Crispy Parmesan Crusted Cod Tacos

Ingredients

• Vegetable oil (for frying)
• Salt (to taste)
• Black pepper (to taste)
• Lime (1, cut into wedges)
• Sour cream (1/2 cup)
• Avocado (1, sliced)
• Tomato (1, diced)
• Lettuce (2 cups, shredded)
• Tortillas (8 small, corn or flour)
• Egg (1, beaten)
• All-purpose flour (1/2 cup)
• Breadcrumbs (1 cup, preferably panko)
• Parmesan cheese (1/2 cup, grated)
• Cod fillets (1 pound)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a shallow dish, combine the grated Parmesan cheese and breadcrumbs. Mix well to ensure even distribution.
3. Season the cod fillets liberally with salt and pepper on both sides.
4. Dredge each fillet in flour, making sure to coat it evenly. Dip it into the beaten egg, allowing any excess to drip off, then coat it with the Parmesan breadcrumb mixture, pressing gently to adhere.
5. Heat vegetable oil in a large skillet over medium heat. Once hot, add the coated cod fillets to the skillet. Cook for 2-3 minutes on each side, or until golden brown and crispy.
6. Transfer the cooked cod fillets to a baking sheet and bake in the preheated oven for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
7. While the cod is baking, warm the tortillas in a dry skillet or microwave until pliable.
8. To assemble the tacos, place a crispy cod fillet in each tortilla. Top with shredded lettuce, diced tomato, sliced avocado, and a generous dollop of sour cream.
9. Serve the tacos with lime wedges on the side for squeezing over the top.