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!

It doesn’t have to be Tuesday, in my house, for Taco Night! We regularly enjoy healthy turkey tacos, salmon tacos or cod fish tacos. These are so tasty and definitely better than anything you’d get in a restaurant.

We do tacos for dinner almost every week at my house. They are pretty much my family’s favorite! Tacos are super quick and easy to make, and I love that they’re highly customizable. This is so important when you’ve got picky eaters! Can anyone else relate?

These fish tacos 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!

How Do You Make Cod Fish Tacos?

Start this recipe by rubbing the fresh fish fillets with a flavorful taco-type seasoning. I like to let the fish marinate for about 15 minutes and that’s when I toss together the slaw and mix up the creamy sauce.

For cooking the fish there are four different methods you can choose from. My favorite way to cook the cod for these fish tacos is by pan-searing it. It’s quick and I like the way the outside of the fish gets slightly crisp. All of these cooking methods work really well though!

Cooking Methods

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 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. Serve with chips, salsa, and margaritas and you’re good to go! 

What Type Of Fish Is Best For Fish Tacos?

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 cod. Cod is 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 works well for these tacos is tilapia, halibut, or mahi mahi. I will say, I’m not really fan of using tilapia in recipes anymore. There are many environmental concerns with the way that tilapia is farmed and it does not have as much Omega-3s as many other options.

Tips For Fish Tacos

• To save on prep time, you can season the fish with 1 tablespoon of taco seasoning instead of all of the individual spices.
• Be careful not to overcook the fish – white fish, like cod typically cooks very quickly (depending on thickness).
• You can use flour tortillas or hard taco shells instead of corn tortillas, if you prefer.
• 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 calories.
• The creamy fish taco sauce can be made a day in advance.

Topping Ideas

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.

• Pico de gallo
• Shredded cheddar or crumbled cotija cheese
• Sliced jalapeños
• Chopped cilantro

I know you’re going to LOVE these tacos because they’re SO delicious! The perfectly seasoned hot fish pairs wonderfully with the cool cabbage and creamy sauce. This fish taco meal 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.

Watch The Video To See How Easy This Meal Is To Make

Try These Other Favorite Taco Recipes! 

Chickpea Avocado Tacos

Mexican Breakfast Tacos

Simple Shrimp Tacos with Pineapple Salsa

Baja Fish Tacos

If you try this fish taco 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. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

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Cod Fish Tacos

Yield: 4 servings

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

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!

Author: Kim

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 

• 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!

Notes

*Nutritional information includes 2 fish tacos with slaw, sauce and corn tortillas. To save on calories, use fat free or low fat Greek yogurt to make the slaw and sauce.

**For quicker prep time, buy pre-shedded cabbage. You can also use 1 tablespoon taco seasoning instead of the individual seasonings. And the creamy sauce can be made in advance.

Slaw recipe from delish.com.

Author: Kim

Course: Main Course

Cuisine: Mexican, Southwestern

Serving: 2tacos, Calories: 564kcal, Carbohydrates: 43g, Protein: 36g, Fat: 29g, Saturated Fat: 5g, Cholesterol: 89mg, Sodium: 437mg, Potassium: 1077mg, Fiber: 6g, Sugar: 7g, Vitamin A: 1074IU, Vitamin C: 30mg, Calcium: 108mg, Iron: 2mg

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