Cod Tacos
These delicious Cod Tacos will be on your table in under 30 minutes. Fresh cod is seasoned with a homemade Enchilada Spice Blend. Then topped with a crunchy slaw mix- carrots, green and red cabbage along with a homemade slaw dressing that uses greek yogurt and honey. Served in warm corn tortillas, making this dish naturally gluten-free and free of refined sugars.
Similar to my Gluten-Free Shrimp Tacos, this fish tacos recipe with slaw is inspired by the fish tacos my husband and I get from our local fish house. And for a lot less money, making fish tacos and cabbage slaw at home is easy, more nutritious and filling.
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Why this recipe works
- Light and clean eating friendly: Just like my Blackened Mahi Mahi, these Cod Tacos are pan-seared, using gluten corn tortillas, a homemade Enchilada Spice Blend and slaw dressing. There is no gluten or refined sugars used.
- Quick and easy: This cod tacos recipe pulls together in under 30 minutes! Enjoy them on a busy weeknight or on the weekend with a glass of Sparkling Lemonade Mocktail.
- Budget friendly: Cod for tacos is typically more affordable than other white fish like sea bass, halibut and mahi mahi. Check out these other cod recipes such as Almond Crusted Cod and Fish and Lentils.
Ingredients you’ll need
- Extra virgin olive oil.
- Fresh Cod. I like to get my fresh Cod from Trader Joe’s. I think they have the best cod for tacos since it’s already filleted and reasonably priced.
- Enchilada spice mix. This is a homemade spice blend that uses oregano, paprika, garlic powder, cayenne, cumin and coriander. You can also use your favorite taco seasoning.
- Corn tortillas. Soft taco size flour tortillas work too.
- Coleslaw mix.
- Homemade slaw dressing. It’s a simple combo of plain Greek yogurt, apple cider vinegar, honey and celery salt. I keep the sweetness moderate by using 2 tbsp of honey but you can add more if you prefer.
- Optional garnishes: limes and cilantro.
How to make Cod Tacos
Step One: Start with patting the cod dry if needed. Season generously on both sides with enchilada spice mix.
Step Two: Heat a non-stick skillet over medium heat and add a touch of olive oil. Add the cod and sear each side for about 4-5 minutes, depending on the thickness of the fish. Fish will be opaque and flaky when done.
Step Three: While cod cooks, make the slaw. In a small bowl, add the greek yogurt, honey, apple cider vinegar and the celery salt. Mix to combine. Add the slaw mix to a large bowl and top with dressing, mixing gently until everything is coated evenly.
Step Four: Warm the tortillas using a dry skillet or directly over the heat of a gas flame until charred. Keep them wrapped in a towel to stay warm if needed.
Step Five: Assemble the tacos by placing the fish first in the tortillas and then the slaw on top. Garnish with chopped cilantro and lime juice if desired.
Storing and reheating
Store fish and cabbage slaw separately. Store both in an airtight container in the fridge for up to 2 days. Reheat the cod in the microwave for 1 minute.
Helpful tips for this Cod Tacos recipe
- Warm the tortillas over a dry skillet or gas flame directly for texture. The microwave works too but won’t give it the same charred texture.
- Cut the fish into larger chunks to prevent it from breaking all over the pan.
- Avoid overcrowding the pan – this will cause the fish to steam rather than sear.
- Frozen cod works too- just make sure to defrost and pat dry before using.
Serving suggestions
Tacos like this along with Bison Tacos, Crunchy Chicken Tacos and Butternut Squash and Ground Turkey Tacos are great on their own or serve it as a spread with Spanish rice, black beans, 4 Ingredient Guacamole , Loaded Carne Asada Fries or your favorite sauces or salsas.
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Cod Tacos
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound cod
- 8 corn tortillas
- 2 cups coleslaw
- limes optional garnish
- cilantro optional garnish
Slaw Dressing
- 1 cup greek yogurt
- 2 tbsp apple cider vinegar
- 2 tbsp Honey
- ½ tsp Celery salt
Enchilada Spice Mix
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coriander
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne
Instructions
- Start with patting the cod dry if needed. Season generously on both sides with enchilada spice mix.
- Heat a non-stick skillet over medium heat and add a touch of olive oil. Add the cod and sear each side for about 4-5 minutes, depending on the thickness of the fish. Fish will be opaque and flaky when done.
- While cod cooks, make the slaw. In a small bowl, add the greek yogurt, honey, apple cider vinegar and the celery salt. Mix to combine. Add the slaw mix to a large bowl and top with dressing, mixing gently until everything is coated evenly.
- Warm the tortillas using a dry skillet or directly over the heat of a gas flame until charred. Keep them wrapped in a towel to stay warm if needed.
- Assemble the tacos by placing the fish first in the tortillas and then the slaw on top. Garnish with chopped cilantro and lime juice if desired.
Notes
Store fish and cabbage slaw separately. Store both in an airtight container in the fridge for up to 2 days. Reheat the cod in the microwave for 1 minute. Helpful tips:
- Warm the tortillas over a dry skillet or gas flame directly for texture. The microwave works too but won’t give it the same charred texture.
- Cut the fish into larger chunks to prevent it from breaking all over the pan.
- Avoid overcrowding the pan – this will cause the fish to steam rather than sear.
- Frozen cod works too- just make sure to defrost and pat dry before using.
Nutrition
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