Description
These flavorful Cod Fish Tacos are a quick and healthy meal perfect for Taco Tuesday or any day of the week. Tender cod pieces are seasoned with chili powder, smoked paprika, and cumin, then pan-seared to golden perfection. Served on warm tortillas with crunchy cabbage, creamy avocado, fresh cilantro, and a zesty lime-infused sauce, these tacos deliver a delicious blend of textures and vibrant Mexican-inspired flavors.
Ingredients
Scale
For the Fish
- 1 pound cod fillets, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small corn or flour tortillas
- 2 cups shredded cabbage or coleslaw mix
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1/4 cup crumbled cotija cheese (optional)
- Lime wedges for serving
For the Sauce
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- Salt to taste
Instructions
- Prepare the seasoning: In a small bowl, combine chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper to create a flavorful spice blend.
- Season the cod: Pat the cod fillets dry with paper towels. Toss the cod pieces with olive oil and the prepared seasoning mixture until they are evenly coated.
- Cook the cod: Heat a nonstick skillet over medium-high heat. Add the seasoned cod pieces and cook for 2 to 3 minutes per side until the fish is golden brown and cooked through. Use a fish spatula to gently flip the pieces to prevent breakage.
- Make the sauce: While the cod cooks, whisk together mayonnaise, Greek yogurt (or sour cream), lime juice, hot sauce, and salt in a small bowl. Adjust seasoning to taste and set aside.
- Warm the tortillas: Heat the tortillas in a dry skillet over medium heat or microwave them until warm and pliable.
- Assemble the tacos: Layer each warm tortilla with shredded cabbage, cooked cod pieces, a drizzle of the creamy lime sauce, sliced avocado, chopped fresh cilantro, and crumbled cotija cheese if using.
- Serve: Serve the tacos immediately with lime wedges on the side for an extra burst of citrus.
Notes
- Use a fish spatula for flipping the cod gently to avoid breaking the delicate pieces.
- For a different cooking method, you can grill or bake the cod instead of pan-searing.
- Add extra crunch and tang by including pickled red onions or radishes as toppings.
