Cod Fish Tacos
This recipe for Cod Fish Tacos is seasoned white fish layered with corn cabbage slaw, a creamy sauce, avocado slices and a squeeze of fresh lime; all tucked inside warm corn tortillas. It’s a crowd-pleasing meal that’s quick, easy, and packed with flavor!
Love! Love! Love! We grilled in a cast iron pan and added pico de gallo to the fish tacos. We’re making it again tonight with more family coming over. We will probably add a Mexican cheese like cotija. So so good. So glad you could share. Thank you!— Rob
It doesn’t have to be Tuesday, in my house, for Taco Night! We regularly enjoy Fish Tacos, healthy turkey tacos, or salmon tacos. These are so tasty and definitely better than anything you’d get in a restaurant.
Why you’ll love this recipe
- Quick & easy. You will not believe how quickly this fish tacos recipe comes together. Just marinate the fish, prepare the slaw and sauce, cook the fish by using one of the four cooking methods, and assemble.
- Versatile. You can prepare these so many different ways! You can grill, bake, broil or pan sear the fish and then add whatever toppings you like best.
- Healthy & gluten free. Served with corn tortillas, these make a great gluten-free meal option and a nutritious dinner.
- So delicious. These are seasoned cod fillets (you can honestly use any white fish) seared to perfection, then layered with a corn cabbage slaw, a drizzle of creamy fish taco sauce, and topped with avocado slices and a squeeze of lime. Major taco perfection! You’re going to find yourself putting these tacos on the menu often!
It may seem like there are a lot of ingredients, but it’s mostly just spices and things you likely already have in your kitchen. Plus, each component in this fish taco recipe makes it unique and so tasty. Here’s what you’ll need:
- For the fish. We’re using about a pound and a half of cod and marinating it with a little avocado oil, lime juice, and spices like chili powder, garlic powder, cumin, paprika, salt & pepper. So much amazing flavor!
- Cabbage slaw. For delicious texture and crunch, we’re mixing together a dressing of mayo, lime juice, cilantro and honey. Then, you’ll toss to coat shredded purple cabbage, corn and some minced jalapeño.
- Fish taco sauce. To add a wonderful creaminess and kick of heat to the tacos. This is a blend of sour cream, mayonnaise, lime juice, garlic powder, paprika and cayenne pepper.
- For serving. Load everything up onto corn tortillas (or another tortilla variety of your choice) and top with some extra sliced avocado, cilantro, and a drizzle of fresh lime juice.
How to make this recipe
- Marinate the fish. Start this recipe by rubbing the fresh fish fillets with a flavorful taco seasoning. We recommend marinating it for about 15 minutes and that’s when you can toss together the slaw and mix up the creamy sauce.
- Make the slaw. In a large bowl, stir together mayo, lime juice, cilantro, and honey. Add in cabbage, corn, and jalapeño. Toss to coat. Season with a dash of salt and pepper. Set aside.
- Make the sauce. Combine all taco sauce ingredients in a small bowl and set aside.
For cooking the fish there are four different methods you can choose from. Our favorite way to cook the cod for these fish tacos is by pan-searing it. It’s quick and we like the way the outside of the fish gets slightly crisp. All of these cooking methods work really well though!
- Broiler. Set oven to high broil. Position fish on a baking pan sprayed with cooking spray. Broil fish for about 5 minutes, or until fish flakes when pierced with a fork.
- Bake. Preheat oven to 375 degrees F. Place fish in a baking dish sprayed with cooking spray. Bake for 8-12 minutes, or until fish flakes when pierced with a fork.
- Pan. Heat a bit of oil or spray with non-stick cooking spray in a large nonstick skillet over medium-high heat. Alternatively, you can use a cast iron skillet. When the pan is hot, add fish. Lay in a flat layer and don’t overcrowd the pan or the fish will steam, not sear. Cook the fish for 3 minutes without moving it — this helps get a good browned crust. Flip the fish after 3 minutes and cook for another 2-3 minutes, until just cooked through. Remove from heat.
- Grill. Heat the grill to medium-high heat. Grill the fish for about 3-4 minutes before turning and cooking on the other side, or until fish is completely white and cooked through.
Once the fish is cooked and all other ingredients are prepared, carefully break up the fish using a fork, into bite-sized pieces. Divide the fish among heated tortillas and top with slaw and avocado slices (or guacamole). Squeeze lime juice on top and drizzle on the sauce and enjoy!
- To save on prep time, you can season the fish with 1 tablespoon of taco seasoning from a package instead of all of the individual spices.
- Do not overcook the fish – white fish, like cod typically cooks very quickly (depending on thickness).
- For convenience, I typically buy a bag of pre-shredded cabbage for making the slaw.
- Use Greek yogurt for making the slaw and creamy sauce to save on fat and calories.
- Make ahead. The creamy fish taco sauce can be made a day in advance.
Frequently asked questions
Flakey white fish fillets are typically used to make fish tacos because they are mild in flavor, cook quickly and are relatively inexpensive. And we highly recommend wild-caught. Cod is a popular choice, as it’s a mild white fish loaded with heathy Omega-3s without the ‘fishy’ flavor that can be found in some seafood. Other mild white fish that would work are tilapia, snapper, halibut, or mahi mahi.
Fish tacos are great served with chips and salsa! And cilantro lime cauliflower rice or cilantro lime rice would be a great pairing. Don’t forget the margaritas and you’re good to go!
Fish tacos are traditionally served in corn tortillas, but you can really use any favorite tortilla for serving these. You can even use hard taco shells, if you prefer.
Heating the tortillas
Whether you’re using corn or flour tortillas, we recommend warming them up. It will help them to fold and hold ingredients without breaking. It will also make them more flavorful! Here’s some options:
- Wrap a stack of 5 tortillas in a damp paper towel and microwave for 15-30 seconds at a time until warmed through.
- Place on a gas stovetop over a medium-low flame — place the tortilla right on the flame on the stovetop and flip after 10-15 seconds.
- Cook in a hot, dry skillet, griddle, cooktop, or grill grates — flip after 10-15 seconds.
These cod fish tacos already include a few toppings, like the slaw and sauce. I also always add avocado or guacamole and lime, but you can even add other toppings to your liking. Here’s some options:
- Pico de gallo
- Pickled red onion
- Pickled radishes
- Mango salsa
- Shredded cheddar cheese or crumbled cotija cheese
- Sliced jalapeños
- Chopped cilantro
If you have any leftovers, we recommend storing each component (cod, slaw, and sauce) separately in airtight containers in the refrigerator for up to about 3 days, so that the ingredients stay fresh.
I know you’re going to LOVE these fish tacos because they’re SO delicious! The perfectly seasoned hot fish pairs wonderfully with the cool cabbage and creamy sauce. This makes the perfect weeknight meal when you don’t have much time to cook. The fish cooks up super quick and the sauce can easily be made ahead of time.
If you try this recipe, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Cod Fish Tacos
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 of 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
- corn tortillas, diced or sliced avocado, lime wedges
- In a shallow dish, whisk together lime juice, oil, chili powder, garlic powder, cumin, paprika, salt, and pepper. Add cod, tossing until evenly coated and gently rub all of the seasoning into the fish on all sides. Let marinate 15 minutes, if you have the time.
- Meanwhile, make the slaw: In a large bowl, stir together mayo, lime juice, cilantro, and honey. Add in cabbage, corn, and jalapeño. Toss to coat. Season with a dash of salt and pepper. Set aside.
- Make the sauce: Combine all taco sauce ingredients in a small bowl and set aside.
- For cooking the fish there are four different methods of cooking you could use:Broiler: Set oven to high broil. Position fish on baking pan sprayed with cooking spray. Broil fish for about 5 minutes, or until fish flakes when pierced with a fork.Bake: Preheat oven to 375 degrees F. Place fish in baking dish sprayed with cooking spray. Bake for 8-12 minutes, or until fish flakes when pierced with a fork. Pan: Heat a bit of oil or spray with non-stick cooking spray in a large non-stick skillet over medium-high heat. Alternatively, you can use a cast iron skillet. When pan is hot, add fish. Lay in a flat layer and don’t overcrowd the pan or the fish will steam, not sear. Don’t move fish for 3 minutes once you’ve placed them in the hot pan — this helps get a good browned crust. Flip them after 3 minutes and cook for another 2-3 minutes, until just cooked through. Remove from heat.Grill: Heat the grill to medium-high heat. Grill the fish for about 3-4 minutes before turning and cooking on the other side, or until fish is completely white and cooked through.
- Once fish is done cooking, carefully break up the fish using a fork, into bite-sized pieces. Pop the tortillas in the microwave for 20-30 seconds, on a skillet for about 20-30 seconds per side, or on the grill for 20-30 seconds or just until they get a few char lines on each side.
- Divide fish among heated tortillas and top with slaw and avocado. Squeeze lime juice on top and drizzle on sauce. Serve with chips, salsa, and margaritas! Enjoy!
Did you make this recipe?
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Love! Love! Love! We grilled in a cast iron pan and added pico de gallo. We’re making it again tonight with more family coming over. We will probably add a Mexican cheese like cotija. So so good. So glad you could share. Thank you!
That makes me so happy to hear!!
Do you buy fresh or frozen cod?
Either will work great! I usually buy frozen in bulk from Costco.
These were so tasty! Will definitely make again and again! Thanks for the great recipe!
Absolutely delicious! We made these last night and we’re making them AGAIN tonight for Cinco de Mayo! 🙂 I shared this recipe with my Son who is away at college but loves to cook! He’s gonna make them for his roommates. 🌮😋
I love it!! Made my night!
Such an easy and flavourful dish!! Huge hit in my house!!! Will add this to the regular rotation on taco Tuesday!!
Yay! So happy to hear your family enjoyed!
Best fish tacos and so healthy! In fact, there isn’t one of your recipes that isn’t amazing. I love following you on IG to see what you’ll post next. I love that you have a mix of healthy and comfort food. That’s how I like to cook and eat!
Such a sweet comment! I really appreciate it and I’m so happy that you loved the fish tacos! Thanks for taking time to leave a comment. ❤️
Sooo good! I used taco seasoning as recommended to season the cod. I also added creole seasoning to the slaw and sauce. My family loved this recipe
That’s awesome! So glad you enjoyed and thanks for taking time to comment!
best taco recipe of all time. This is mine and my boyfriends favorite recipe. I was hesitant at first, but I’ve made this numerous times and it never disappoints.
Yay! That makes me so happy!
So good! I used barramundi, because I had it on hand, but the marinade was fantastic. My husband is not wild about fish tacos, but he loved the sauce. As did I. I was also too lazy to make the slaw, so just threw plain cabbage on the tacos. But it was so, so good. Thank you for the excellent recipe!
Love barramundi! So glad you enjoyed and thanks for taking time to leave a comment!
Fabulous fish tacos!! Best I’ve ever made.
That’s awesome! Thanks so much for leaving feedback!
My daughter said she would buy these tacos at a restaurant. She said, “They’re fire.” High praise from an 18 year old.
Yay! That makes me so happy! Thanks so much for taking time to comment!
Excellent! I’ve been on the hunt for the ultimate fish taco for years. I am so happy and excited that I can now make the ultimate fish taco at home. Seriously…these are the best fish tacos! I love how fresh and healthy these are, with the option for Greek Yoghurt rather than mayo. I used cod and the only thing I changed was I substituted shredded carrot for the corn. In the summer I’ll try fresh corn sliced off the cob and I’m sure it will be wonderful. Thanks for sharing the recipes for this wonderful meal!
Thank you so much for your comment, Nancy! I’m glad you loved these. One of my all time fav recipes!
These are by far the best fish tacos I’ve ever made or eaten!! Absolutely delicious and the flavors of the fish and slaw and sauce all went together wonderfully! This is my new go to fish taco recipe. Thanks!!
Thanks so much for your sweet comment, Kim! So glad you loved!
I made these tonight for our family dinner. They were amazing!!! So fresh and delicious. The corn slaw and fish sauce were so good and really brought the dish together. My husband loved them and said they were restaurant quality. We have been craving fish tacos from our favorite restaurant and these hit the spot. We can have them at home now. Thanks Kim, we will be making them often.
Yay! So happy to hear that your family enjoyed. Thanks so much for taking time to leave feedback!
Prepped and vacuumed packed the slaw, had the dressing, the marinate and the sauce in separate containers, packed it all for a cabin getaway. It came together in a jiffy and was outstanding! Thanks!
I love this idea!! So glad it turned out great!
These were awesome!!! Followed the recipe exactly, as, I usually do when trying a new recipe. Hubby said, “Keep that recipe!!!” Which is his seal of approval!!!
Yay! Love hearing that! Thanks so much for taking time to leave a comment.
😋😋😋 some of the best I’ve ever made and tasted! Thank you Kim for this amazing recipe! You go girl!!!! 😜
What a sweet review! So glad you enjoyed!
Made these tonight for family dinner. Everyone loved them!!! I left seeds in minced jalapenos to give it a kick, husband enjoyed it a lot😄. Will share with other family members and make it again!
Yay! So happy to hear that your family enjoyed! Thanks so much for your comment!
I just found this recipe and look forward to trying it. Can the slaw and sauce be made ahead of time?
Yes, that should work just fine. Enjoy!
These were fabulous. Made per recipe and no complaints. Totally delicious and restaurant quality!
Yay! So glad to hear it! Thanks so much for taking time to comment!
This is the first comment I’ve ever made. These tacos were amazing! I followed the recipe exactly. My son said they were restaurant quality! As a matter of fact, they were so good I am making them again tonight after making them last night. This one is definitely a keeper. BTW I tried giving it 5 stars. Not sure why it’s only showing 4…
Oh my gosh… that makes me so happy! Thanks so much for taking time to leave a comment. I updated the stars. 🙂
These were fabulous! Followed the recipe exactly except I didn’t have avocados. My husband LOVED these and said we could have them every night! Have saved the recipe to my board and will definitely be making them again!
I’m so glad you enjoyed! And thanks so much for taking time to leave feedback!
This recipe is perfect!! This was the first time we had fish tacos and I was nervous. Followed everything to a T. Hubby and son LOVED it. Will have this on my regular menu. Thank you!
That’s awesome! So glad you enjoyed! Thanks for the comment!
This was excellent! I loved the sauce. Originally made it wit cod un-breaded and could not stomach it (personal preference for fish is fried). So day two, using the left overs, I lightly pan fried perch and it was excellent. Of course with a glass of white wine.
I can’t wait to try this using the fish stash leftover from Lent. I love the cooking options – we limit oven use during the summer 🙂
Hope you enjoy! Be sure to let me know what you think!
Can I use frozen fish fillets? My local store (I’m in Turkey!) carries frozen whiting fillets.
Sure, I often do. Just thaw them first.
Drop the mic on fish taco recipes! I am hard to please, and these are mind-blowing. Thanks!!!!
Oh my goodness… that’s amazing!! We LOVE these too! So glad you enjoyed and thanks so much for taking time to comment.
OMG, sooooo delicious! we absolutely love these taco’s
Yay! Love hearing that Susan! One of my favorites too!
Absolutely delicious!! This will be in our meal rotation for sure! So many flavors!!
Glad to hear this was a hit for you and your family, Sara! 😊
I made these today and my husband loved them. I left the corn out of the slaw and put in another cup of cabbage. I used cod and shrimp. We will make these again!
Love the idea of using both fish and shrimp! So glad you enjoyed and thanks so much for taking time to comment!
Everyone at my house loved it! A new favorite for our taco nights!
Made them….loved them!
These are fantastic! I’ve used this recipe at least 10 times now. Shared it with 5-6 people and it’s now their favorite as well! (Feta is a perfect alternative if you can’t find cojita)
Delicious and so easy to make!
I was looking for a fish taco recipe and came across this recipe, let’s just say no need to look no further! The best, most tasteful fish tacos I’ve had. Paired it with cilantro lime cauliflower rice and homemade beans. Thanks for the delish recipe!
We made them for dinner tonight. Super easy! I had my teenage daughter helping with the whole process and she loved how easy it came together. My husband is super picky and he sure enjoyed them as well as our teenage kids. We have a new favorite in this family!
These are SO good an refreshing! Followed the recipe “to a T”. These are better than several restaurant fish tacos I’ve had! Definitely a new go to recipe. Thanks!!
Just made this last night and my kids and husband loved it!! Another recipe win from this website. Thanks Kim!
Hands down the best fish taco recipe! Was a huge hit with the family.
I love this recipe! I just got finished making them and they turned out amazing! The fish taco sauce is to die for. I will definitely be making them again!
Kim–this recipe is fabulous! The corn slaw was also excellent. Best part is….everything is quick and easy to make! Looking forward to trying the creamy sauce on other things as well…such as chicken, taco bowls, etc. Thanks so much for sharing!–Vian
This was definitely a hit!
Made these last night and they turned out super tasty! Will definitely be making again!
Excellent flavor. Easy to prepare. Love the creamy sauce. This recipe is a keeper! Thank you!!
So glad you enjoyed and thanks so much for taking time to comment!
Oh my gosh! These are delicious!! And so quick and easy! Everyone loves them. Thank you so much for sharing your recipe!
This was the best fish taco recipe. The sauce is the best and easiest recipe. My teenage kids loves them. Planning on making again next week.
Such a yummy recipe! Loved these and will definitely make again!
I had never made fish tacos before, but they are definitely in the rotation now! Delicious!
Wonderful. So tasty!
This recipe is as simple as it is delicious! So fresh and full of flavor and the topping suggestions make all the difference! Thank you, Kim!
These were very good! The sauce was great too! I will make this again and again and again!
These are AWESOME! Made them tonight and they were delicious and enjoyed by my husband and son as well! Thanks so much!
I made these last night and they were a huge hit. All the flavors blended so well together. I’m not a seafood person at all but these fish tacos will definitely be on our regular rotation.
Search no more. This is THE best fish taco recipe and the one I will always use from now on.
Excellent recipe. I used cod and it was perfect. I am not a very good cook but these were simple, delicious, and my boyfriend loved them.
We absolutely love these. Thank you!
Absolutely delicious! My son and I loved these.
These were amazing! The best fish tacos I’ve ever had. Used fresh halibut and I cooked the fish in my air fryer. Topped with diced cherry tomatoes and chunks of avocado and mango. So so good, will definitely make them again!
These fish tacos were so amazing!! My whole family enjoyed!
Followed the recipe exactly, only substitution was Mahi Mahi for the cod. These were like ones I order at a local Mexican restaurant, only better! Fish taco perfection!
You just made my night! That’s amazing!
These were delicious
So happy you enjoyed!
The slaw and sauce recipe are seriously so good. Personally we used the greek yogurt option, half green and half red cabbage, and added red onions and black beans to the slaw as well. 10/10 recipe
Thanks so much for your feedback! So happy you enjoyed!