Cod Fish Tacos
These Cod Fish Tacos Have Seen It All (So Have I!)
If I had a penny for every time someone requested this recipe after a family BBQ, well, I’d probably have at least enough for a giant bag of limes! Seriously, Cod Fish Tacos are like my secret weapon when I can’t decide what to feed a crowd (or just myself when I’m feeling fancy). The first time I tried to make them, I accidentally used too much chili powder and turned the kitchen into a sneeze fest—my dog still looks at me funny when I cook fish. But ever since I got the hang of it, this recipe has been my go-to for sunshiney dinners and those nights when you want something bright, zesty, and portable.
Why I Keep Coming Back to This Recipe
I make these when it’s too hot to stand by the oven for ages. Or when my sister says she’s “not that hungry” (and then eats four). The cod is flaky, the slaw is crunchy, and honestly, it’s the kind of thing that makes you feel like you should be eating outside with a cold drink in hand—even when it’s raining cats and dogs. Oh, and my kids used to hate fish; now they fight over who gets the last taco. Something about the combo just works, even for picky eaters. (That lime crema? I could eat it with a spoon. Don’t judge!)
The Ingredients (With My Real Life Substitutions)
- 300g cod fillets (skinless, boneless is easier; frozen works in a pinch, just thaw it first)
- 1 teaspoon smoked paprika (sometimes I use regular sweet paprika if that’s all I’ve got)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder (or swap for chipotle if you like it spicy like my neighbor, Jim)
- Salt & black pepper, just a pinch (or more, if you love salt like me—oops!)
- Juice of 1 lime (bottled is fine if you’re out, but fresh is snappier)
- 2 tablespoons olive oil (but I’ve used canola, and no one noticed)
- 8 small corn tortillas (or flour, if that’s what you have lying around; my grandma swore by corn, but I’m not that fussy)
- 2 cups shredded cabbage (bagged slaw mix saves time, honestly)
- 1/2 red onion, thinly sliced (or white, or shallots if you’re feeling posh)
- 1/2 cup chopped coriander (cilantro, if you’re in the US—though my cousin calls it “that soapy herb”)
- Lime Crema: 1/2 cup sour cream or Greek yogurt, zest and juice of half a lime, pinch of salt
- Optional toppings: sliced avocado, diced tomatoes, jalapeños, hot sauce (I keep a bottle of Cholula handy!)
How I Actually Make Cod Fish Tacos (No Judging!)
- Prep the Fish: Pat the cod dry with some kitchen towel. Cut it into chunky strips or bite-sized pieces—really, whatever mood I’m in. Toss it in a bowl with paprika, cumin, chili powder, salt, pepper, lime juice, and olive oil. Mix it all up so everything gets coated; this is where I usually sneak a taste (don’t worry, you’ll be cooking it in a sec).
- Slaw Time: Throw the cabbage, onion, and coriander into a big bowl. Squeeze over a bit of lime and a sprinkle of salt. Toss it with your hands. (It always looks huge at this stage, but it squishes down. Trust.)
- Sizzle the Fish: Heat a big frying pan over medium-high. Add a glug of oil—don’t be shy. When it’s hot, lay in the cod pieces. Give them about 2-3 minutes per side, or until they flake apart and look golden. Don’t overthink it. If some bits stick, scrape them up; those are the best bits anyway.
- Warm the Tortillas: I usually just toss them straight onto a dry pan for 30 seconds each side, or microwave them in a damp tea towel (so fancy, right?).
- Make the Crema: Stir together the sour cream (or yogurt), lime zest, juice, and a little salt. Taste it. Add more lime if you want. If you’ve got leftover crema, it makes a pretty good dip for chips the next day.
- Assemble the Tacos: Stack up the tortillas, pile on some slaw, top with the warm cod, drizzle on the crema, and go wild with the extras. Avocado, tomatoes, hot sauce… it’s your taco, you do you!
Stuff I’ve Learned (The Hard Way)
- Don’t try to flip the fish too early; it falls apart and then you have, like, fish confetti. Actually, waiting for that nice crust saves so much hassle.
- If you overdo the lime, everything tastes like a cleaning product. Add it slowly; you can always add more but you can’t take it out.
- Sometimes I skip the onion if I’m short on time, and honestly, it’s still tasty.
- Oh! And don’t wear your favorite white t-shirt while adding hot sauce. Ask me how I know.
Variations (And My Honest Opinions)
- I’ve swapped cod for haddock, tilapia, even those cheap frozen fish fingers (in a real pinch). Worked every time, though fish fingers are definitely a bit weird in a taco.
- I tried grilling the fish on the BBQ once—tasted smoky and amazing, but it did want to stick. Maybe I just need a better spatula?
- Once, I got fancy and added mango salsa. It was… okay. Not my thing, but try it if you like sweet-and-savory (the recipe I loosely followed is here: Simply Recipes Mango Salsa).
- I don’t recommend using super firm fish like tuna—it just goes a bit dry. But hey, live and learn.
What If I Don’t Have All the Equipment?
You really just need a pan and a bowl. I have made these with a wok instead of a skillet, and once I used a griddle pan for the tortillas. If you’re totally stuck, grilling the fish under the broiler works too—just keep an eye on it; it cooks fast. And if you don’t have a zester, a regular box grater does the trick (just watch your knuckles).
How to Store (But They Usually Disappear…)
Leftover cod keeps in the fridge for up to 2 days, but, honestly, in my house it never lasts more than a day! The slaw gets soggy if you dress it too early, so keep it separate if you can. The crema is good for about 3 days, though I once found a forgotten tub at the back of the fridge (oops) and, let’s just say, it was past its prime.
How We Serve ‘Em (And Sometimes Go Overboard)
I love to put everything out buffet-style—let everyone build their own. My husband insists on adding extra jalapeños and my youngest piles on more crema than fish, but hey, it’s family. For sides, I’ll sometimes do grilled corn or just a bowl of good guacamole. On rainy days, we eat them in the living room and watch old movies. It’s kind of a tradition now.
Lessons Learned (AKA My Taco Pro Tips)
- I once tried rushing the fish on high heat—it burnt on the outside and was raw in the middle. Don’t do that. Medium-high is your friend here.
- If you make the slaw too early, it gets soggy and sad. Wait until you’re almost ready to eat.
- Let everyone assemble their own tacos—no two are ever the same, which is part of the fun (and saves you from being the taco police).
- And for goodness’ sake, don’t forget the napkins. Taco night gets messy, fast.
FAQ (No, You’re Not the First to Ask!)
- Can I bake the fish instead of frying?
You totally can! Just pop it on a parchment-lined tray at 400F/200C for about 10 minutes. Keep an eye on it—it cooks quick. The texture is a smidge different but still yummy. - Can I make these gluten-free?
As long as you use corn tortillas and double-check your spices, you’re good to go. - What if I hate coriander?
A lot of folks do! Just skip it or use parsley. Or just leave the green stuff out (no one will know but you). - Is there a dairy-free version of the crema?
Sure! Try coconut yogurt or just skip it and use more salsa. It’s not exactly the same, but still good. - Can I prep anything ahead?
You can mix the spice rub and slice the veggies early. But honestly, I think the slaw is best when it’s fresh. If you want to get ahead, just chop everything and stash it in the fridge until you’re ready. - Are these freezer-friendly?
I probably wouldn’t freeze the cooked fish (gets watery) but you can freeze uncooked fish and thaw it for later taco nights.
And there you go, my slightly rambling, well-worn guide to Cod Fish Tacos. If you ever figure out a way to keep the kitchen floor clean while making them, please let me know. Happy taco-ing!
Ingredients
- 1 lb cod fillets, cut into strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream
- 1 tablespoon lime juice
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2In a bowl, toss the cod fillet strips with olive oil, chili powder, cumin, garlic powder, and salt until evenly coated.
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3Arrange the seasoned cod strips on the prepared baking sheet. Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
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4While the fish is baking, warm the corn tortillas in a dry skillet or microwave.
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5In a small bowl, mix the sour cream with lime juice to make the lime crema.
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6Assemble the tacos by placing baked cod in each tortilla. Top with shredded cabbage, diced tomatoes, cilantro, and a drizzle of lime crema. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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