Fish Tacos made with RITZ Crackers

Take your favorite, in-house fish and coat with RITZ Crushed Crackers to add a delightful contrast of flavors and textures to soft-shell tacos. Top with slaw, salsa, cheese, avocado or other favorite ingredients.



10 servings, 1 taco each (5.75 oz.)

  • Breaded Cod

  • 6 oz. all-purpose flour
  • 6 oz. potato starch
  • 10 oz. RITZ Crushed Crackers, half finely ground and half crushed to medium-size pieces
  • 5 oz. bread crumbs
  • 1 tsp. kosher salt
  • 15 oz. cod fillets, cut into thin 1-1/2-oz. sticks
  • 14 oz. water

  • Fish Tacos

  • 10 corn tortillas
  • 5 oz. cabbage slaw
  • 7½ oz. salsa
  • 2½ oz. crumbled Cotija cheese
  • 10 oz. chopped avocados
  • 2½ tsp. chopped fresh cilantro

Nutrition per serving

Calories590 Total fat26 gSaturated fat6 gTrans fat0 gCholesterol15 mgSodium1130 mgCarbohydrate71 gDietary fiber4 gAdded sugars4 gProtein13 gVitamin A2 %DVVitamin C2 %DVVitamin D0 %DVCalcium15 %DVIron20 %DVPotassium10 %DV
For Breaded Cod:  

Combine flour and starch in bowl. Combine cracker crumbs and pieces, bread crumbs and salt in second bowl.

As needed, pat fish dry with paper towels. Coat each piece with flour mixture, shaking off excess. Place on sheet pan. Add water to remaining flour mixture in bowl. Whisk until smooth.

Dip each floured fish piece into batter, then coat with crumb mixture. Fully cover fish with crumbs, gently pressing mixture into batter. Place on sheet pan. 

Fry breaded fish pieces in 340ºF oil 3 to 4 min. or until golden brown and internal temperature registers 145ºF.

For each serving:  

Warm 1 tortilla. Top with 1/2 oz. slaw, 1 fried fish stick, 3/4 oz. salsa, 1/4 oz. cheese, 1 oz. avocados and 1/4 tsp. cilantro. 


For a thicker batter, use less water.

Breading station can be set up and fish individually breaded and fried to order.

© Mondelēz International group