top of page

Crispy panko cod tacos with mango salsa and crushed avocado

Updated: Oct 7, 2022


Crispy Panko Cod Tacos with Mango Salsa and crushed Avocado



​Ready In:

45 Min

​Good For:

Amazing during the summer months


About This Recipe

​This recipe is one of the amazing recipes from Haim & Awa in their series, Haim Cooking Recipes. We are so grateful to them for such an insightful way of using our condiments. They are on instagram as @haimandawa and we will appreciate you follow them and check out the other awesome recipes they have come up with.

Bringing all the summer vibes with this one.. paired with margaritas for the perfect al fresco pairing. You will want to try this recipe to thrill your guest at your barbecue party or give your family and friends a treat. Now lets dive into the recipe.


For the Tacos

  • 2 half boneless cod fillets

  • 1/2 Avocado (crushed with little lime and garlic)

  • Corn tortillas

  • Succulento Naga Chilli Ketchup

For the Coating

  • 2 eggs

  • Seasoned flour (mix with Succulento Sizzling Chicken Spice)

  • Panko breadcrumbs

For the Salsa

  • 1 ripe mango

  • 1/2 red onion

  • 2 tomatoes

  • 1 lime

  • Pinch of chilli flakes and sea salt

Step by Step Instructions

Step 1
Finely dice the mango, onion and tomato and add your lime juice and seasoning. If you like coriander, add some in too. Your salsa is ready.
Step 2
Pat the cod dry and cut into strips. Dip in the egg, then flour then back in the egg before coating in the panko breadcrumbs.
Step 3
Heat some rapeseed oil, you are shallow frying so won’t need too much. Once the oil is hot enough, fry the cod for a couple of minutes on each side until they are golden brown. Do aa few bits at a time so you don’t overcrowd the pan.
Step 4
Set aside some kitchen tissue paper and warm the tortillas in a pan, ready for assembling. Add all the toppings you want and enjoy.


bottom of page