Flaky Cod Tacos with Tangy Slaw (Easy Weeknight Dinner)
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.
Servings: 4 people
Calories: 420kcal
Equipment
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.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
- 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.1 tablespoon extra virgin olive oil
Fish Taco Sauce
- While the fish is cooking, add the sauce ingredients to a small bowl and mix until combined.½ cup low-fat Greek yogurt, 1 tablespoon lime juice, ½ teaspoon garlic powder, ½-1 tablespoon hot sauce
- Season with salt to taste.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.Small corn or flour tortillas
- Assemble the tacos by adding the fish to a tortilla, top with cabbage then diced avocado and drizzle with the taco sauce.Sliced purple cabbage or slaw mix for topping, Diced avocado for topping
- Serve with lime wedges.
Video
Notes
- Pat the cod dry before seasoning for the best texture and browning.
- Cook the fish just until opaque and flaky to keep it tender and juicy.
- Use medium-high heat to develop a flavorful blackened crust.
- Warm the tortillas before assembling so they stay soft, flexible, and less likely to tear. A little char adds great flavor, too.
- Assemble the tacos just before serving to keep the slaw crisp and the tortillas from becoming soggy.
- Store leftover fish, slaw, and lime crema in separate airtight containers in the refrigerator for up to 3 days. Reheat the fish gently in a skillet and assemble fresh tacos when ready to serve.
Nutrition
Serving: 1serving | Calories: 420kcal | Carbohydrates: 32g | Protein: 96g | Fat: 24g | Cholesterol: 239mg | Calcium: 85mg
