Alaska Cod Fish Tacos with a Creamy Avocado Dressing
Alaska Cod Fish Tacos with a Creamy Avocado Dressing – quick, easy, delicious and even kid-friendly!
This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Mild Alaska Cod takes on the wonderful flavor of a zesty lime cilantro marinade, and flakes beautifully over a warm tortilla or taco shell. And you guys are sure to love the avocado dressing. This fish taco recipe is so simple to make, but so tasty too, you may find yourself putting these tacos on the menu every week!
If you’re trying to incorporate more fish into your family’s diet or even if you’ve never been much of a fish fan, I highly recommend wild-caught Alaska Cod. Alaska Cod is a mild white fish loaded with heathy Omega-3s without the ‘fishy’ flavor that can be found in some seafood.
Alaska’s clean, fresh waters produce premium, high-quality seafood. Its wild fisheries contribute nearly 60% of all seafood harvested in the United States. Whether I’m at a restaurant or at the seafood counter, I always “Ask for Alaska” to ensure I’m enjoying the most pure, sustainable seafood in the world.
I hope y’all LOVE these tacos! They’re:
Easy to make
& So delicious
This would make the perfect healthy, satisfying weeknight meal when you don’t have much time to cook. The Alaska cod cooks up super quick. And the sauce lasts up to 1 week in the refrigerator, so it can also easily be made ahead of time to enjoy throughout the week.
If you try this recipe, let me know! Leave a comment and be sure to tag a photo #kimscravings on Instagram so we can see. Enjoy, friends!
- 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
- 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
- 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
- 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 alll 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 and you’re good to go! Enjoy!
Nutritional information includes 2 fish tacos with slaw, sauce and corn tortillas.
Slaw recipe from delish.com.
Enjoy other Alaska seafood favorites!
Something to think about….
Have you tried Alaska Cod? What’s your favorite type of seafood?
You can find Alaska whitefish varieties, sold fresh and frozen year-round for a wide-range of seafood possibilities and healthful options. Be sure to visit www.wildalaskaseafood.com for hundreds of Alaska seafood recipes, cooking techniques and tips, and to learn why it is important to #AskForAlaska at the seafood counter and in restaurants.