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–+ servings
Cod Fish Tacos

Flavor-Packed Cod Fish Tacos You’ll Love in 30 Minutes

These Cod Fish Tacos are a flavorful and healthy choice for a quick lunch, combining zest and freshness in every bite.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 tacos
Course: Lunch
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 filets Cod or substitute with tilapia or haddock
  • 2 tablespoons Oil any neutral oil like canola
  • 2 tablespoons Lemon Juice fresh is ideal
  • 1 teaspoon Paprika smoked paprika for added depth
  • 1/2 teaspoon Cayenne Pepper adjust for spice preference
  • 1 teaspoon Ground Cumin or substitute with coriander
  • 1/2 teaspoon Salt sea salt or kosher salt preferred
For the Creamy Sauce
  • 1 cup Greek Yogurt or substitute with sour cream
  • 2 tablespoons Mayonnaise vegan mayo can be used
For the Slaw
  • 2 cups Purple Cabbage or green cabbage
  • 1 cup Carrots grated zucchini works as an alternative
  • 1 cup Frozen Corn or fresh/canned corn
  • 1 jalapeño Chopped Jalapeños remove seeds for milder flavor
  • 1/4 cup Cilantro or substitute with parsley
For Assembly
  • 8 tortillas Corn Tortillas or flour tortillas if preferred

Equipment

  • Mixing Bowl
  • Non-stick skillet
  • whisk
  • Large bowl

Method
 

Marinate the Fish
  1. Combine oil, lemon juice, paprika, cayenne, cumin, and salt in a bowl. Whisk until blended. Add cod filets, ensuring they are coated. Cover and refrigerate for at least 30 minutes.
Prepare the Sauce
  1. In a separate bowl, mix Greek yogurt, mayonnaise, lemon juice, paprika, and a pinch of salt until smooth. Cover and refrigerate.
Make the Slaw
  1. In a large bowl, combine purple cabbage, grated carrots, frozen corn, chopped jalapeños, cilantro, and lemon juice. Add a pinch of salt and mix well. Refrigerate until ready to assemble.
Cook the Fish
  1. Heat a non-stick skillet over medium heat. Sear marinated cod for about 3-5 minutes per side until opaque and flakes easily. Remove and break into bite-sized chunks.
Assemble the Tacos
  1. Char corn tortillas over an open flame or in the skillet. Place cod chunks in each tortilla, top with slaw and drizzle with creamy sauce. Garnish with extra jalapeños and cilantro.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 22gProtein: 18gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days; keep components separate for best texture. Freeze cooked cod separately for up to 2 months. Reheat fish in a skillet for best results.

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