Categories 30 Minutes or Less, Dinner Recipes, Easy Recipes, Fish Recipes

Easy Cod Fish Tacos

by Annmarie

These cod fish tacos are loaded with seasoned white fish, crunchy corn cabbage slaw, a creamy sauce, buttery avocado slices, and a bright squeeze of fresh lime, all wrapped up in warm corn tortillas. Every bite is fresh, balanced, and full of flavor, making them an easy win for any night of the week.

One of the best things about this fish tacos recipe is how quickly it comes together. With just a short marinade, a simple slaw and sauce, and a fast cook on the fish, dinner is ready before you know it, with very little effort involved.

This recipe is also incredibly flexible. The cod can be grilled, baked, broiled, or pan seared depending on what you are in the mood for, and the toppings can be adjusted to match your personal favorites or whatever you have on hand.

Served in corn tortillas, these tacos are naturally gluten free and feel light yet satisfying. Perfectly cooked cod paired with fresh slaw, creamy sauce, avocado, and lime creates a combination that tastes so good you will find yourself coming back to it again and again.

Easy Cod Fish Tacos

Yield: 4 Servings

Easy 30 Minute Cod Fish Tacos

Easy 30 Minute Cod Fish Tacos

These Cod Fish Tacos come together in 30 minutes and are sure to leave you satisfied when you have a craving for a tasty and unique seafood dish. Everyone in the family will agree the blackened fish and avocado crema are amazing together!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

For the fish:

  • 1 1/2 pounds cod or other white flaky fish
  • Juice of 1 lime
  • 2 tablespoons olive or avocado oil
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika (or cajun seasoning for more heat)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

For the slaw:

  • 1/4 cup mayo or Greek yogurt
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon honey
  • 2 cups shredded purple cabbage (or a combination of green and purple)
  • 1 cup canned or frozen corn (if canned drained and if frozen, thawed)
  • 1 jalapeño, minced

For the sauce:

  • 1/4 cup sour cream (or Greek yogurt)
  • 2 tablespoons mayo
  • Juice from 1/2 lime
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper (optional for extra spice)
  • salt, as needed to taste

For Serving:

  • corn tortillas, diced or sliced avocado, lime wedges

Instructions

  1. In a shallow dish, whisk together the lime juice, oil, chili powder, garlic powder, cumin, paprika, salt, and pepper. Add the cod and toss until evenly coated, gently rubbing the seasoning over all sides of the fish. If time allows, let it marinate for about 15 minutes.
  2. While the fish marinates, prepare the slaw. In a large bowl, stir together the mayo, lime juice, cilantro, and honey. Add the cabbage, corn, and jalapeño, then toss until well coated. Season with a pinch of salt and pepper and set aside.
  3. Make the sauce by mixing all of the taco sauce ingredients together in a small bowl. Set aside until ready to use.
  4. Cooking the Fish. You can cook the fish using any of the following methods:
    Broiler:
    Set the oven to high broil. Place the fish on a baking pan sprayed with cooking spray. Broil for about 5 minutes, or until the fish flakes easily with a fork.

    5. Bake:
    Preheat the oven to 375°F. Arrange the fish in a baking dish sprayed with cooking spray. Bake for 8–12 minutes, until the fish flakes when tested with a fork.

    Pan:
    Heat a small amount of oil or nonstick cooking spray in a large nonstick or cast-iron skillet over medium-high heat. Once hot, add the fish in a single layer without overcrowding. Cook undisturbed for 3 minutes to develop a good sear, then flip and cook for another 2–3 minutes, until just cooked through. Remove from heat.

    Grill:
    Preheat the grill to medium-high heat. Grill the fish for about 3–4 minutes per side, until it turns opaque and is fully cooked.

  5. Once cooked, gently flake the fish into bite-sized pieces using a fork.
  6. Warm the tortillas in the microwave for 20–30 seconds, in a skillet for about 20–30 seconds per side, or on the grill just until lightly charred.
  7. Divide the fish among the warm tortillas and top with slaw and avocado. Finish with a squeeze of lime juice and a drizzle of sauce. Serve with chips, salsa, and margaritas, if you like

Let us know if you liked this recipe. Try the other recipe categories as well!

© Annmarie
Let us know if you liked this recipe. Try the other recipe categories as well!