There’s something special about a sunny day, some fresh radishes on the table, and the intoxicating smell of charred tortillas wafting through the air. Summer gatherings call for lighter, vibrant meals, and my fish tacos hit the spot every time. You can feel the joy in the kitchen as I whip up these zesty treats. And while I adore serving them with an avocado salsa or a side of fresh salsa verde, nothing quite compares to that first bite of these fish tacos. The tender cod paired with crunchy slaw and zesty sauce—trust me, even the kids will be clamoring for seconds.
Let’s dive into one of my favorite dishes—fish tacos! They’re not just a meal; they’re an experience. I’ve spent years perfecting my version with firm white fish like cod, vibrant veggies, and a sauce that brings all the flavors together. This recipe is packed with fresh ingredients and it’s also quick to prepare, making dinner a breeze. Seriously, whether you’re throwing a casual get-together or just trying to impress the family on a weeknight, these fish tacos will take center stage.
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What is fish taco cod recipe?
At its core, this recipe is about taking white fish, like cod, and transforming it into a delicious taco filling, layered with slaw and a zesty sauce. It’s about creating a dish that captures the essence of Mexican street food—a warm tortilla, a bit of crunch, and a flavor explosion with every bite. Add in your favorite toppings and you’ve got a meal that’s bound to please everyone at the table.
Why this recipe works?
The beauty of this dish lies in the textures and flavors. The cod is gently seasoned, allowing it to shine without being overpowered. Pairing it with crunchy cabbage slaw adds a refreshing bite while the sauce rounds everything out with creaminess and zest. This combination creates that right harmony that keeps you coming back for more. Plus, it’s flexible enough to accommodate different tastes and preferences.
What You’ll need to make this dish?
Gather these key ingredients to whip up your fish taco cod:
– For the Fish:
– 4 pieces of 4 oz skinless firm white fish (like cod, mahi mahi or snapper), preferably fresh
– 1/2 teaspoon ground cumin
– 1/2 teaspoon kosher salt
– 3/4 teaspoon lime chili seasoning (like Tajin Classic)
– For the Sauce (makes 1/2 cup):
– 1/4 cup fat-free Greek yogurt
– 2 tablespoons light mayonnaise
– 1 tablespoon freshly squeezed lime juice
– 1—2 tablespoons water (for thinning)
– 3/4 teaspoon chili-lime seasoning salt (such as Tajin Classic)
– 1/8 teaspoon kosher salt
– A pinch of garlic powder (to deepen flavor)
– For the Slaw:
– 1/4 cup chopped fresh cilantro
– 1 cup green cabbage, finely sliced
– 1 cup red cabbage, finely sliced
– 1/4 cup shredded carrots
– 1 tablespoon olive oil
– 1 tablespoon lime juice
– 1/4 teaspoon kosher salt
– Tortillas:
– 8 fresh corn tortillas, charred on an open flame for 30 seconds on each side
– Lime wedges for serving
How to make fish taco cod recipe?
Let’s get this cooking party started! The following steps will guide you in bringing this tasty fish taco cod dish to life.
Step-by-Step Directions
Step 1: Prep the Fish
Begin by taking your pieces of fresh cod. Rinse them under cold water and pat them dry with paper towels. Now, sprinkle the fish with the cumin, kosher salt, and lime chili seasoning. The seasoning is what gives the fish a little personality and that essential depth of flavor.
Step 2: Make the Sauce
In a small mixing bowl, add the Greek yogurt, light mayonnaise, lime juice, and the water to thin it out. Toss in the chili-lime seasoning salt and kosher salt along with the pinch of garlic powder. Mix until combined, and pop this sauce in the refrigerator until you’re ready to serve. It needs some personal time to come together better.
Step 3: Prepare the Slaw
While the sauce is hanging out, it’s time to make the slaw. In a large bowl, combine green cabbage, red cabbage, shredded carrots, and cilantro. Drizzle the olive oil and lime juice over the veggies, sprinkle on the salt, and toss everything together until well coated. Set aside in the fridge to chill and marry those flavors.
Step 4: Cook the Fish
Heat a non-stick skillet over medium-high heat. Lightly spray it with olive oil for some added flavor and to prevent sticking. When the skillet is hot, carefully place the seasoned cod in the pan and cook for about 4 to 5 minutes on each side. You’re looking for the fish to become opaque and to develop a tasty char. Once it’s cooked through, remove it from the skillet and let it rest for a minute, then break it up into larger chunks.
Step 5: Char the Tortillas
Using that same skillet (no need to clean it), char your tortillas over an open flame or in the skillet for about 30 seconds on each side. The goal here is to warm them and give them a bit of that lovely smokiness. Once done, stack the tortillas on a plate and cover them with a towel to keep warm.
Step 6: Assemble the Tacos
Now comes the fun part—assembly! Take a warm tortilla, place a layer of slaw on the bottom, add some chunks of your beautifully cooked fish, and drizzle your zesty sauce over the top. Don’t forget a lime wedge on the side for that extra zing when you bite into your taco!
Tips
– Use a thermometer to ensure your fish is cooked to a safe internal temperature of 145°F.
– If you prefer extra toppings, try adding diced avocado or a sprinkle of feta for some creaminess.
– Marinate the fish for 30 minutes before cooking for even more flavor.
– You can add extra crunch with crispy tortilla strips on top of the tacos.
– To keep everything organized, prepare your ingredients ahead of time.
How to store leftovers?
To store leftover fish tacos, keep each component in separate airtight containers in the refrigerator. This keeps everything fresh and prevents sogginess. The slaw and sauce are best enjoyed within 2-3 days, while the fish can last for about 1-2 days. Avoid freezing the cooked fish as it can compromise flavor and texture.
Nutrition Information
Each serving of these fish tacos contains around 350 calories and provides a balance of protein, healthy fats, and complex carbohydrates. The use of Greek yogurt in the sauce gives you a good source of calcium and protein, while the fresh veggies in the slaw add dietary fiber and nutrients.
How would I recommend serving fish taco cod recipe?
– Pair with a cold Mexican beer: This combination enhances the flavors splendidly.
– Serve with a side of black beans: They’re a hearty addition and complement the tacos well.
– Add baked sweet potato fries: They offer a touch of sweetness to balance out the savory tacos.
– Garnish with extra lime wedges: A dash of lime juice will brighten the flavors even more.
– Make it a taco bar: Set up all the fixings and let guests build their own tacos for a fun, interactive meal.
What alternatives can you use for the ingredients if not available?
– For the fish: You can substitute tilapia, halibut, or even shrimp if you prefer.
– For the sauce: Try using sour cream in place of Greek yogurt if you’re looking for a different texture.
– For the tortillas: Flour tortillas work just as well if you prefer a softer taco.
– For the slaw: Swap out cabbage for a pre-packaged coleslaw mix for convenience.
– For the seasoning: If you don’t have Tajin, a combination of chili powder and lime zest can achieve a similar flavor.
Fish Taco Cod Recipe
Equipment
- Skillet
- Mixing bowls
- Cutting board
- chef's knife
Ingredients
- Gather these key ingredients to whip up your fish taco cod:
– For the Fish:
- – 4 pieces of 4 oz skinless firm white fish like cod, mahi mahi or snapper, preferably fresh
- – 1/2 teaspoon ground cumin
- – 1/2 teaspoon kosher salt
- – 3/4 teaspoon lime chili seasoning like Tajin Classic
- – For the Sauce makes 1/2 cup:
- – 1/4 cup fat-free Greek yogurt
- – 2 tablespoons light mayonnaise
- – 1 tablespoon freshly squeezed lime juice
- – 1—2 tablespoons water for thinning
- – 3/4 teaspoon chili-lime seasoning salt such as Tajin Classic
- – 1/8 teaspoon kosher salt
- – A pinch of garlic powder to deepen flavor
– For the Slaw:
- – 1/4 cup chopped fresh cilantro
- – 1 cup green cabbage finely sliced
- – 1 cup red cabbage finely sliced
- – 1/4 cup shredded carrots
- – 1 tablespoon olive oil
- – 1 tablespoon lime juice
- – 1/4 teaspoon kosher salt
– Tortillas:
- – 8 fresh corn tortillas charred on an open flame for 30 seconds on each side
- – Lime wedges for serving
Instructions
Step 1: Prep the Fish
- Begin by taking your pieces of fresh cod. Rinse them under cold water and pat them dry with paper towels. Now, sprinkle the fish with the cumin, kosher salt, and lime chili seasoning. The seasoning is what gives the fish a little personality and that essential depth of flavor.
Step 2: Make the Sauce
- In a small mixing bowl, add the Greek yogurt, light mayonnaise, lime juice, and the water to thin it out. Toss in the chili-lime seasoning salt and kosher salt along with the pinch of garlic powder. Mix until combined, and pop this sauce in the refrigerator until you’re ready to serve. It needs some personal time to come together better.
Step 3: Prepare the Slaw
- While the sauce is hanging out, it’s time to make the slaw. In a large bowl, combine green cabbage, red cabbage, shredded carrots, and cilantro. Drizzle the olive oil and lime juice over the veggies, sprinkle on the salt, and toss everything together until well coated. Set aside in the fridge to chill and marry those flavors.
Step 4: Cook the Fish
- Heat a non-stick skillet over medium-high heat. Lightly spray it with olive oil for some added flavor and to prevent sticking. When the skillet is hot, carefully place the seasoned cod in the pan and cook for about 4 to 5 minutes on each side. You’re looking for the fish to become opaque and to develop a tasty char. Once it’s cooked through, remove it from the skillet and let it rest for a minute, then break it up into larger chunks.
Step 5: Char the Tortillas
- Using that same skillet (no need to clean it), char your tortillas over an open flame or in the skillet for about 30 seconds on each side. The goal here is to warm them and give them a bit of that lovely smokiness. Once done, stack the tortillas on a plate and cover them with a towel to keep warm.
Step 6: Assemble the Tacos
- Now comes the fun part—assembly! Take a warm tortilla, place a layer of slaw on the bottom, add some chunks of your beautifully cooked fish, and drizzle your zesty sauce over the top. Don’t forget a lime wedge on the side for that extra zing when you bite into your taco!
Notes
Nutrition
FAQs
1. Can I use frozen fish for this recipe?
Absolutely! Just be sure to thaw it completely in the fridge before starting. Fresh is best, but frozen works in a pinch.
2. Is this recipe spicy?
It has a mild kick from the lime chili seasoning, but you can adjust that to your preference by using less or omitting it altogether.
3. Can I make the slaw ahead of time?
Sure! The slaw can be made up to a day in advance. Just keep it in the fridge until you’re ready to serve.
4. What do I do if I can’t find corn tortillas?
If corn isn’t an option, flour tortillas, lettuce wraps, or even pita pockets can serve as a great alternative.
5. How can I make these tacos gluten-free?
Use corn tortillas or find gluten-free alternatives for the sauce and toppings, and you’re all set!
Conclusion
Fish tacos are a delightful dish that can pull everyone together, whether it’s a casual weeknight or your next summer barbecue. This fish taco cod recipe is simple yet bursting with flavor and freshness. You’ve got everything you need right here—from the seasoned fish to the crunchy slaw and zesty sauce. So grab your ingredients, fire up that skillet, and enjoy a meal that’s sure to bring smiles to every face at your table. Happy cooking!