2 Krispy Crunch Cod

2/3 Cup Asian Slaw (Divide Into 2 Portions)

2 Tablespoons Cilantro-Lime Crème Fraiche

4 White Corn Tortillas

Cilantro-Lime Crème Fraiche:

1 Cup Heavy Cream

2 Tablespoons Buttermilk

1 Lime, Zested and Juiced

2 Tablespoons Cilantro, Finely Chopped

1/2 Teaspoon Salt

Asian Slaw:

1/2 Head Napa Cabbage, Julienned

1/4 Head Red Cabbage, Julienned

1/2 Bunch Green Onions, Chopped

2 Each Carrots, Grated

1/2 Cup Mae Ploy Sweet Chili Sauce

2 Tablespoons Soy Sauce

1 Tablespoon Sriracha

1 Tablespoon Honey

To Taste- Salt and Pepper


  1. Fry cod in a 350°F fryer for approximately 4 minutes and until 165°F internal temperature. Double layer taco shells (2 per taco), stuff taco with 1/3 cup slaw, 1 each tavern cod piece, 1 tablespoon cilantro-lime crème fraiche. You can garnish with cilantro leaves if you choose and serve each taco with ¼ lime.
  2. Cilantro-Lime Crème Fraiche: Combine cream and buttermilk in a glass jar. Shake well and leave at room temperature until thick, 24 to 48 hours. Refrigerate. (This will last 7 to 10 days refrigerated). Combine crème fraiche with half the lime zest and juice. Add cilantro and salt. Taste and add more zest and juice if desired.
  3. Asian Slaw: Mix together sweet chili, soy sauce, sriracha, and honey in a small bowl. In a separate bowl combine napa cabbage, red cabbage, green onion, and carrot. Pour sweet chili mixture over slaw. Season to taste.