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Easy Crispy Spelt Fish Tacos with Crunchy Lime Slaw

Two crispy spelt fish tacos with golden cod strips and green lime slaw on a wooden board in soft window light

Spelt crispy fish tacos with lime slaw serve four and take about 55 minutes from start to table. Cod strips get a coat of spelt flour, egg and spelt breadcrumbs, then fry in a shallow layer of oil for 2 to 3 minutes per side.

Spelt gives the crust a light, nutty bite. The coating stays crisp, not heavy, and the fish inside stays soft and flaky.

The slaw is raw cabbage and carrot with lime, so it stays crunchy and sharp. You can shred the vegetables and mix the yogurt sauce ahead. That leaves only the frying for dinner time.

Watch the oil heat. If the pan is crowded or the oil is too cool, the crumbs turn pale and greasy. Fry in three batches and the crust stays golden.

Why You'll Love This Recipe

  • Spelt crust stays crisp with a light, nutty bite
  • Slaw vegetables and sauce can be prepped ahead
  • Shallow frying uses 250 ml oil and one skillet
  • The cod stays flaky and the steps stay clear
Breaded cod strips frying in a 26 cm skillet of shallow oil, turning golden on one side, with a spatula nearby

Ingredient Notes

  • cod: Choose thick, skinless fillets so the strips cook evenly. Haddock, pollock and hake all work in the same quantity.
  • spelt flour and breadcrumbs: White spelt flour gives a lighter crust than wholemeal. If you can't find spelt breadcrumbs, panko is a fair substitute.
  • tortillas: Small spelt tortillas fold well when warm. Corn tortillas also work and warm the same way in foil.
  • Greek yogurt: Full-fat yogurt holds its body in the sauce. Unsweetened coconut or soy yogurt makes it dairy free.
  • rapeseed oil: Any neutral oil with a high smoke point works here. Sunflower oil is the closest swap.
Friends at a linen-covered table building tacos from bowls of slaw, yogurt sauce and fish in warm evening light
Prep Time 25 mins
Cook Time 20 mins
Rest Time 10 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 175  C
Servings: 4
Estimated Cost: 5.00
Calories: 391
Best Season: all_year_round
Dietary: Contains dairy and eggs, Contains fish, Contains gluten (spelt), High Protein, Nut-free
Description

Cod strips coated in seasoned spelt flour and spelt breadcrumbs fry to a crispy golden crust. They are folded into warm tortillas with sharp lime slaw and a cool yogurt sauce.

Ingredients
    Lime slaw
  • 250 g green cabbage (finely shredded)
  • 1 carrot (medium (80 g); coarsely grated)
  • 3 scallions (thinly sliced)
  • 15 g fresh cilantro (chopped)
  • 3 limes (zest one, juice two for the slaw and sauce, cut the third into wedges)
  • 1 tbsp extra virgin olive oil
  • 1 tsp honey
  • 1/2 tsp fine sea salt
    • Yogurt lime sauce
  • 120 g plain Greek yogurt (full-fat)
  • 1 tbsp lime juice (from the limes above)
  • 1 tsp hot sauce
  • 1 pinch fine sea salt
    • Crispy fish
  • 600 g cod fillets (skinless, boneless, about 2 cm / 3/4 inch thick)
  • 60 g white spelt flour
  • 1 tsp smoked paprika
  • 3/4 tsp fine sea salt
  • 1/2 tsp black pepper
  • 2 eggs (large; beaten)
  • 90 g spelt breadcrumbs (or panko)
  • 250 ml rapeseed oil (for shallow frying)
  • 1 pinch flaky sea salt (for finishing)
    • To serve
  • 8 small spelt tortillas (15 cm / 6 inch)
Instructions
    Make the sauce and prep the slaw
  1. 1
    Zest one lime, juice two limes and cut the third into wedges. Stir 1 tbsp of the juice into the yogurt with the hot sauce and a pinch of salt, then chill. Shred the cabbage, grate the carrot, slice the scallions and chop the cilantro into a 3-quart / 3 L mixing bowl. Keep the lime zest and the remaining 3 tbsp juice for the dressing.
    2. Coat the fish
  2. 2
    Pat the cod dry with paper towels and cut it into 16 strips, each about 2.5 cm / 1 inch wide and 8 cm / 3 inches long. Whisk the spelt flour, paprika, 3/4 tsp salt and pepper on a plate. Put the beaten eggs in a shallow bowl and the breadcrumbs on a second plate.
  3. 3
    Dredge each strip in the flour and shake off the excess. Dip it in the egg, let the extra drip off, then press it into the breadcrumbs on both sides. Set the strips on a wire rack over a 33 x 46 cm / 13 x 18 inch sheet pan and rest them for 10 minutes so the crumbs set. During the rest, heat the oven to 120 C / 250 F. Whisk the lime zest, 3 tbsp lime juice, olive oil, honey and 1/2 tsp salt, then toss it through the slaw vegetables.
    4. Fry and assemble
  4. 4
    Wrap the tortillas in foil and warm them on the middle oven shelf. Pour 250 ml rapeseed oil into a 26 cm / 10-inch skillet, which gives a layer about 5 mm deep. Heat over medium-high for 2 to 3 minutes to about 175 C / 350 F, until a breadcrumb sizzles at once.
  5. 5
    Fry the strips in 3 batches of 6, 5 and 5, laying them into the oil away from you. Cook 2 to 3 minutes per side until deep golden and the flesh turns opaque and flakes. A strip from the thickest part should read 145 F / 63 C on an instant-read thermometer. Crowding drops the oil temperature and the crust turns pale and greasy, so keep to the batch size.
  6. 6
    Drain each batch on a paper towel-lined plate and sprinkle with flaky salt. Skim loose crumbs from the oil and wait 30 seconds before the next batch. To assemble, fill each warm tortilla with slaw and 2 strips, then spoon over the yogurt sauce and add a lime wedge. Serve within 10 minutes of frying.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 391kcal
% Daily Value *
Total Fat 23g36%
Saturated Fat 4g20%
Cholesterol 180mg60%
Sodium 1150mg48%
Potassium 800mg23%
Total Carbohydrate 64g22%
Dietary Fiber 7g29%
Sugars 6g
Protein 44g88%
Vitamin A 2500 IU
Vitamin C 25 mg
Calcium 130 mg
Iron 3 mg
Vitamin D 100 IU
Vitamin E 2 mg
Vitamin K 40 mcg
Thiamin 0.3 mg
Riboflavin 0.3 mg
Niacin 8 mg
Vitamin B6 0.5 mg
Folate 60 mcg
Vitamin B12 1.5 mcg
Phosphorus 400 mg
Magnesium 90 mg
Zinc 1.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Cut the strips to a similar thickness so each batch cooks in the same time.
  • Warm the tortillas wrapped in foil so they stay soft and fold without cracking.
  • Serve the fish within 10 minutes of frying for the crispest crust.
  • Skim loose crumbs from the oil between batches so they don't burn and darken the next batch.
Keywords: spelt fish tacos, crispy fish tacos, lime slaw, cod tacos, spelt flour fish

Equipment

  • 26 cm / 10-inch heavy skillet
  • Wire rack set over a sheet pan, 33 x 46 cm / 13 x 18 inch
  • Two plates and one shallow bowl, about 23 cm / 9 inch, for the coating
  • Instant-read thermometer
  • 3-quart / 3 L mixing bowl
  • Fish spatula or tongs

Tips

  • Pat the cod dry with paper towels before coating, so the flour grips and the crust stays on the fish.
  • Rest the coated strips on a wire rack for 10 minutes, which sets the crumbs before they meet the oil.
  • Fry in three batches of 5 or 6 strips, and let the oil recover for 30 seconds between batches.
  • Check one thick strip with an instant-read thermometer. It should read 145 F / 63 C before you remove the batch.
  • Dress the slaw while the fish rests, and keep the yogurt sauce chilled until the tacos are assembled.

Variations

  • Add sliced avocado or diced mango to each taco for a softer, sweeter contrast to the crisp fish.
  • Use pressed firm tofu cut into similar strips and coated the same way for a vegetarian taco.
  • Swap the hot sauce in the yogurt for a pinch of chipotle powder when you want a smoky, mild heat.

Storage and Reheating

Fried fish tacos are best fresh. The crust loses its crunch within about 10 minutes, and reheating dries out the coating, so fry the fish just before you eat.

Prepare the other parts ahead instead. Keep the yogurt sauce in a jar in the fridge for 3 to 4 days. Store shredded cabbage and carrot undressed in an airtight container for 2 to 3 days, then add the lime dressing shortly before serving.

If fried fish is left over, cool it and refrigerate it in an airtight container for 1 to 2 days. Eat it cold, flaked over the slaw. Do not freeze it, since the coating turns soft when thawed.

Serving Suggestions

Serve spelt crispy fish tacos at once, two per person, with lime wedges and extra yogurt sauce on the table. The crust stays crisp for about 10 minutes, so set out everything else first.

Black beans, cilantro-lime rice or grilled corn sit well alongside. Quick pickled red onions add a sharp note, and sliced avocado adds a soft one.

For a casual gathering, put the tortillas, fish, slaw and sauce in separate dishes. Guests build their own tacos, and you can keep frying while the first round is eaten.

Read it online: https://greatbritishspeltrecipes.com/recipe/crispy-spelt-fish-tacos-lime-slaw/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!