Cod Fish Tacos
Flaky skillet-cooked cod, crunchy cabbage slaw, warm corn tortillas, and a quick lime crema make these fish tacos bright, fresh, and weeknight-friendly.
- Total time
- 35 min
- Yield
- 4 servings (2 tacos each)
- Difficulty
- Easy
Prep 25mCook 10mMexican-AmericanMain Course
Cod is a great fish for tacos because it is mild, tender, and quick to cook. It takes on warm spices well and flakes into soft pieces that tuck neatly into tortillas.
This version uses a skillet instead of deep-frying, so the tacos stay light but still satisfying. A creamy lime slaw adds crunch and keeps the fish from feeling dry.
Set everything out family-style and let everyone build their own tacos. It is a relaxed dinner that works just as well for a busy weeknight as it does for a casual weekend meal.
01What you'll need
Ingredients
20 items · 4 servings (2 tacos each)
- For the lime crema and slaw:
- 1/2 cup plain 2% Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1/2 teaspoon chili powder
- 1/4 teaspoon fine sea salt
- 3 cups shredded green or red cabbage, about 210 g
- 1/2 cup fresh cilantro leaves, roughly chopped
- 2 scallions, thinly sliced
- For the cod:
- 1 pound cod fillets, patted dry
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper plus more to taste For serving: 8 small corn tortillas, 6-inch size 1 medium ha
02How to make it
Step-by-step
1. Make the lime crema
In a small bowl, stir together the Greek yogurt, mayonnaise, lime juice, honey, chili powder, and salt until smooth. Taste it. Add a little more lime juice if you want it sharper.
2. Toss the slaw
Put the shredded cabbage, cilantro, and scallions in a medium bowl. Add about one-third of the crema and toss until the cabbage is lightly coated. Save the rest of the crema for drizzling over the tacos.
3. Season the cod
Cut the cod into large pieces if the fillets are very long. Place the fish in a shallow dish. Rub it with olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Let it sit for 10 minutes while you heat the pan.
4. Warm the tortillas
Warm the tortillas in a dry skillet over medium heat for about 20 to 30 seconds per side, until flexible and lightly toasted in spots. Wrap them in a clean towel to keep them warm.
5. Cook the fish
Heat a nonstick or well-seasoned skillet over medium heat. Add the seasoned cod and cook for 3 to 4 minutes on the first side. Turn carefully and cook for 2 to 4 minutes more, depending on thickness.
6. Check for doneness
The cod is done when it turns opaque and flakes easily with a fork. If you use a thermometer, the thickest part should reach 145°F. Try not to overcook it, because cod can dry out quickly.
7. Flake the cod
Transfer the cooked fish to a plate. Use a fork to break it into bite-size flakes. Spoon any juices from the pan over the fish for extra flavor.
8. Build the tacos
Fill each warm tortilla with slaw, flaked cod, avocado slices, and a little cotija cheese. Drizzle with the remaining lime crema and serve with lime wedges.
03From our kitchen
Cook's tips
- Make-ahead: The crema can be made up to 2 days ahead and kept covered in the refrigerator. The cabbage can be shredded 1 day ahead, but toss it with the crema close to serving so it stays crisp.
- Storage: Store leftover fish, slaw, crema, and tortillas separately. Refrigerate the fish for up to 2 days and reheat it gently in a skillet over low heat or in short microwave bursts.
- Fish swaps: Haddock, pollock, halibut, or tilapia all work. Thicker fillets may need a few extra minutes in the pan.
- Tortilla swaps: Corn tortillas give classic flavor, but small flour tortillas are fine if that is what you have. Warm them before serving so they do not crack.
- Lower-sodium option: Use less salt in the fish rub and skip or reduce the cotija. The tacos will still have plenty of flavor from lime, spices, and cilantro.
- If the fish sticks: Let it cook a little longer before turning. Fish often releases from the pan once the surface has seared.
Cook's note
Nutrition is an estimate per serving, based on 2 tacos per person and standard USDA values for cod, vegetables, dairy, avocado, corn tortillas, and common pantry ingredients. Brand differences, especially tortillas and cheese, can change the numbers.
04Frequently asked
Questions & answers
Can I use frozen cod for fish tacos?
Yes. Thaw it overnight in the refrigerator, then pat it very dry before seasoning. Extra surface moisture can make the fish steam instead of sear.
How do I keep cod from falling apart in the pan?
Use medium heat, avoid moving the fish too soon, and turn it with a wide spatula. It is okay if a piece breaks because the fish gets flaked for tacos anyway.
Can I bake the cod instead of cooking it in a skillet?
Yes. Place the seasoned cod on a lined baking sheet and bake at 400°F for 10 to 14 minutes, depending on thickness, until opaque and flaky.
What can I use instead of Greek yogurt in the crema?
Sour cream works well. For a dairy-free version, use a plain unsweetened dairy-free yogurt and skip the cotija or use a dairy-free crumbly cheese.
Are these tacos spicy?
They are mild to medium. For more heat, add cayenne to the spice rub, sliced jalapeños to the slaw, or hot sauce at the table.
05Per serving
Nutrition facts
Nutrition Facts
4 servings (2 tacos each)
Amount per serving
% Daily Value*
- Total Fat19 g
- 24%
- Saturated Fat4 g
- 20%
- Cholesterol61 mg
- 20%
- Sodium725 mg
- 32%
- Total Carbohydrate33 g
- 12%
- Dietary Fiber8 g
- 29%
- Total Sugars5 g
- Protein30 g
- 60%
- Vitamin D1.1 mcg
- 6%
- Calcium184 mg
- 14%
- Iron2.1 mg
- 12%
- Potassium943 mg
- 20%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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