Description
These Best Cod Fish Tacos feature tender, marinated cod fillets cooked to perfection and served with a tangy, creamy sauce, vibrant slaw, and fresh garnishes on charred corn tortillas. This flavorful and quick recipe combines a spicy marinade with bright, fresh toppings for a delightful and easy-to-make seafood taco experience perfect for a weeknight dinner or casual gathering.
Ingredients
For the Cod Fish and Marinade
- 1 lb skinless cod fillet
- 2 tbsp oil
- 1 tbsp lemon juice
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin
- salt to taste
For the Sauce
- 1/4 cup Greek yogurt
- 2 tbsp mayonnaise
- 1 tsp lemon juice
- 1/2 tsp paprika
- Salt to taste
For the Slaw
- 1 cup purple cabbage, shredded
- 3/4 cup carrots, shredded
- 1/3 cup frozen corn, thawed
- 2 tbsp jalapenos, chopped
- 1/4 cup cilantro, chopped
- 3 tbsp Greek yogurt
- 1 tsp lemon juice
- Salt to taste
Additional Ingredients
- 6-8 corn tortillas
Instructions
- Marinate the Fish: In a bowl, combine the oil, lemon juice, paprika, cayenne pepper, cumin, and salt. Add the cod fillets and coat them thoroughly with the marinade. Cover and allow the fish to marinate for at least 30 minutes to absorb the flavors.
- Prepare the Sauce: While the fish marinates, mix together the Greek yogurt, mayonnaise, lemon juice, paprika, and salt in a separate bowl. Stir the ingredients until the sauce is creamy and smooth. Set aside for later use.
- Make the Slaw: In a medium bowl, combine the shredded purple cabbage, shredded carrots, thawed frozen corn, chopped jalapenos, and chopped cilantro. Add the Greek yogurt, lemon juice, and salt. Toss everything together well and set aside to let the flavors meld.
- Cook the Fish: Heat a skillet over medium heat. Place the marinated cod fillets in the skillet and sear them, cooking for 3 to 5 minutes until the fish is fully cooked and flakes easily. Remove the fish from the skillet and break it into bite-sized chunks.
- Char the Tortillas: Using an open flame, char the corn tortillas lightly on both sides until warm and slightly charred for added flavor and texture. Place the charred tortillas on a serving plate.
- Assemble the Tacos: On each tortilla, add portions of the cooked fish chunks, a spoonful of the prepared slaw, and drizzle with the creamy sauce. Garnish each taco with extra chopped jalapenos and cilantro for a fresh, vibrant finish.
Notes
- Marinating the fish for longer enhances the flavor, but 30 minutes is sufficient for a quick meal.
- If you prefer milder tacos, reduce or omit the cayenne pepper and jalapenos.
- Char the tortillas carefully over the flame to avoid burning; it adds authentic flavor and softens them.
- Frozen corn should be thawed before adding to the slaw to avoid excess moisture.
- This recipe works well with other white fish alternatives like tilapia or haddock if cod is unavailable.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt and use dairy-free mayonnaise.
