Ingredients:

  • 1 pound cod tails, cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup buttermilk
  • Vegetable oil for frying
  • 1 ripe avocado, pitted and peeled
  • 1/4 cup sour cream
  • 1 tablespoon lime juice
  • 8 small corn tortillas
  • Fresh cilantro, chopped for garnish
  • Diced tomatoes, optional
  • Shredded cabbage, optional
  • Lime wedges for serving

Instructions:

  1. In a medium bowl, whisk together flour, paprika, garlic powder, cumin, salt, and pepper.
  2. Dip cod pieces into buttermilk, allowing excess to drip off.
  3. Dredge each piece in the flour mixture, coating evenly.
  4. In a skillet, heat vegetable oil over medium-high heat (about 350°F/175°C).
  5. Carefully add cod pieces, frying in batches until golden and crispy, about 3-4 minutes per side.
  6. Remove and drain on paper towels.
  7. Heat corn tortillas on a dry skillet until soft and pliable.
  8. Place crispy cod pieces in the center of each tortilla.
  9. Drizzle with avocado crema and top with cilantro, diced tomatoes, and shredded cabbage if desired.
  10. Serve with lime wedges on the side.