These simple Cod Fish Tacos are anything but, perfectly seasoned and topped with tangy slaw and a spicy creamy sauce. Easy fish tacos made in 15 minutes for a perfect weeknight meal.
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
Jump to:
This cod fish tacos recipe is a favorite in my house on taco night! The secret to a good fish taco is the spice mix and using your favorite toppings.
My favorite way to top these cod tacos is with crunchy red cabbage and fresh avocado slices. If you're looking for more taco recipes try my Korean Steak Tacos and Crunchy Buffalo Chicken Tacos.
🌟Why You'll Love this Recipe
- Easy cod fish tacos. Whip up these delicious cod fish tacos in just 15 minutes!
- Flaky white fish. The cod is pan-seared and comes out flaky and moist.
- Crunchy cabbage slaw. Cabbage slaw adds color and a needed crunch to make the perfect fish taco
🥘Ingredients
- Cod filets. Wild-caught cod filets either frozen or fresh.
- Seasoning. A mixture of smoked paprika, chili powder, garlic powder and cayenne pepper.
Fish Sauce
- Greek yogurt. Greek yogurt adds a creamy texture to the sauce that coats the fish and other ingredients in the taco.
- Lime juice. Fresh lime juice adds a bright, tangy acidity that helps balance the richness of the fish sauce.
- Hot sauce. The heat from the hot sauce awakens the taste buds and adds another depth of flavor to the tacos.
If you're looking for an avocado-based sauce, try it from my Easy Shrimp Tacos with Avocado Crema.
Tacos
- Tortillas. Use your favorite corn or flour tortillas.
- Cabbage or slaw mix. I like grabbing a bag of shredded cabbage, but a pre-made bag of creamy slaw also works.
- Avocado. Fresh avocado slices to top the tacos!
See the recipe card below for the remaining ingredients and quantities.
🔪Instructions
Step 1: Pat the fish dry with paper towels and combine the spices in a medium bowl. Season the fish all over with the spice mixture.
Step 2: Heat the oil in a skillet or cast-iron over medium-high heat. Once hot, add the fish and cook for 4 minutes. Flip and cook for another 3-4 minutes per side until flaky and opaque.
Step 3: While the fish is cooking, add the sauce ingredients to a small bowl and mix until combined. Heat the tortillas over the flame of a gas stove for 15-30 seconds per side until slightly charred. You can also warm the tortillas in a skillet or the microwave for about 1 minute.
Step 4: Assemble the tacos by adding the cod to warm tortillas, top with cabbage then diced avocado and drizzle with the taco sauce. Serve with lime wedges and enjoy!
💭Recipe FAQs
I like to use any flaky white fish. They're usually mild in flavor, inexpensive and quick to cook. Cod or halibut is usually my first choice but I also like mahi mahi, flounder or halibut.
Fish tacos are traditionally made with corn tacos but I like to leave it to the dealer's choice. Both tortillas should be served warm and charred over a gas stove or warmed in the microwave.
Yes, frozen cod can be used for fish tacos. Thaw it properly before cooking according to your preferred method.
👩🏻🍳Sarah's Top Tips
- Heat the tortillas. I like to char my tortillas over the gas flame of my stove for a crispy shell. You can also heat them in the microwave for 30 seconds.
- Use fresh quality ingredients. The key to great-tasting fish tacos is using wild-caught fish and fresh ingredients for toppings.
- Preheat your pan. Whether you're grilling, baking, or pan-searing the cod, make sure your cooking surface is preheated before adding the fish. This helps to ensure even cooking and a nicely seared exterior.
- Don't overcook. Cod can become dry and tough if overcooked. Cook the fish just until it flakes easily with a fork, usually about 3-4 minutes per side depending on the thickness of the filets.
- Assembly order. Consider the order in which you layer your taco ingredients. Start with the fish as the base, followed by toppings like shredded cabbage or lettuce to help hold everything together, then add the softer ingredients like avocado or salsa on top.
🥗Serving
This cod fish taco recipe is great served with chips and my roasted sweet and spicy salsa. Be festive on Taco Tuesday with a spicy grapefruit margarita or a 3-ingredient mezcal sour.
🥣Storage & Reheating
Store all leftover components separately in airtight containers for 3-4 days. Reheat the cod in the microwave or back on the stovetop.
More Taco Recipes
- Ground Chicken Tacos25 Minutes
- Buffalo Chicken Tacos30 Minutes
- Fish Tacos with Mango Salsa30 Minutes
- Flank Steak Fajitas1 Hours 5 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below. Share it on Instagram, Facebook and Pinterest!
📋 Recipe
Tap stars to rate!
Cod Fish Tacos
KITCHEN TOOLS NEEDED
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
Ingredients
- 1 ½ pounds wild-caught cod
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 1 tablespoon extra virgin olive oil
Fish Taco Sauce
- ½ cup low-fat Greek yogurt
- 1 tablespoon lime juice
- ½ teaspoon garlic powder
- ½-1 tablespoon hot sauce
- Salt to taste
Tacos
- Small corn or flour tortillas
- Sliced purple cabbage or slaw mix for topping
- Diced avocado for topping
Instructions
Fish
- Pat the fish dry with paper towels and mix the spices in a bowl.
- Season the fish all over with the spice mixture.
- Heat oil in a skillet over medium-high heat. Once hot, add the fish and cook for 4 minutes. Flip and cook for another 3-4 minutes per side until flaky and opaque.
Fish Taco Sauce
- While the fish is cooking, add the sauce ingredients to a small bowl and mix until combined.
- Season with salt to taste.
Tacos
- Heat the tortillas over the flame of a gas stove for 15-30 seconds per side until slightly charred. You can also warm the tortillas in a skillet or the microwave for about 1 minute.
- Assemble the tacos by adding the fish to a tortilla, top with cabbage then diced avocado and drizzle with the taco sauce.
- Serve with lime wedges.
Sarah's Tips
- Heat the tortillas. I like to char my tortillas over the gas flame of my stove for a crispy shell. You can also heat them in the microwave for 30 seconds.
- Use fresh quality ingredients. The key to great-tasting fish tacos is using wild-caught fish and fresh ingredients for toppings.
- Preheat your pan. Whether you're grilling, baking, or pan-searing the cod, make sure your cooking surface is preheated before adding the fish. This helps to ensure even cooking and a nicely seared exterior.
- Don't overcook. Cod can become dry and tough if overcooked. Cook the fish just until it flakes easily with a fork, usually about 3-4 minutes per side depending on the thickness of the filets.
- Assembly order. Consider the order in which you layer your taco ingredients. Start with the fish as the base, followed by toppings like shredded cabbage or lettuce to help hold everything together, then add the softer ingredients like avocado or salsa on top.
- Store all leftover components separately in airtight containers for 3-4 days. Reheat the cod in the microwave or back on the stovetop.
Comments
No Comments