Food Dudes Captain Crunch Cod Taco Recipe

By on September 17, 2012

Today Adrian Niman from the Food Dudes appeared on Cityline to demonstrate how to make their popular Captain Crunch cod tacos which they feature on their food truck.

Here’s the recipe (Originally posted on Cityline website):

Lime-spiked slaw ingredients:
1/2 cup (125 mL) mayo
1/4 cup dijon
Juice & finely grated zest of 2 lime
1/2 tsp (2 mL) honey
4 cups (1L) slaw mix, shredded purple and green cabbages
1 mango, peeled, pitted, julienned
1 carrot, peeled, julienned
1/2 field cucumber, seeded, julienned with skin
1 green onion, thinly sliced
1/2 cup (125 mL) cilantro leaves, chopped

Spicy guacamole ingredients:
1 avocado, peeled & pitted
4 cloves garlic, minced
1 green onion, thinly sliced
Juice of 1 lemon
Pinch kosher salt
1/2 tsp (2 mL) hot sauce, or to taste

Smoked sour cream ingredients:
1/2 cup sour cream
Applewood smoke chips or liquid smoke (1 tsp)

Cod tacos ingredients:
1 cup (250 mL) all-purpose flour
Salt & pepper
3 large eggs
1/4 cup (60 mL) milk
3 cups (750 mL) Cap’n Crunch cereal
1-1/2 lb (675 g) boneless, skinless cod, cut in bite-size strips or chunks
Vegetable oil for frying
12 small white flour tortillas, warmed

1. For slaw: In small bowl, whisk mayo, lime juice and zest, and honey. In medium bowl, combine slaw or cabbage, mango, carrot, cucumber, onion and cilantro. Toss well. Add mayo mixture. Toss until well-mixed. Refrigerate until ready to use.
2. For guacamole: In bowl, combine avocado, garlic, onion, lemon, salt and hot sauce. Mash roughly with fork. If needed, place plastic wrap directly on surface and refrigerate for up to several hours until ready to use.
3. For smoked sour cream: Cold smoke sour cream on ice in your smoker with applewood chips for 20 minutes and then refrigerate and season with salt to taste.
4. For cod tacos: Put flour in shallow bowl. Season with salt and pepper.
5. In second bowl, whisk eggs and milk.
6. Put cereal in food processor. Process into fine crumbs. Place in shallow bowl.
7. Put cod pieces in flour, tossing to coat. Dip in egg mixture, shaking off excess. Put in cereal crumbs; toss until well-coated. Transfer to clean plate.
8. In large cast-iron skillet, heat 1-inch (2.5-cm) oil over medium-high. Add cod. Cook, turning once, until outside is golden and inside is just cooked through, about 1 to 2 minutes depending on thickness of your pieces. Drain on paper towels.
9. To assemble tacos, lay each tortilla on plate. Top with small pile slaw, dollop guacamole and about 3 pieces cod, garnish with smoked sour cream, chopped tomato and scallions.

Makes 12, 3 per guest.

About the Author: Mark Macdonald is the Founder of Toronto Food Trucks. He is a Toronto freelance web designer and a street food movement supporter. Get more from Mark on Twitter and .

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