Cod Tacos
These cod tacos are light, fresh and easy to make. Made with a homemade spice blend, they are pan-seared and tucked into warm corn tortillas and topped with a crunchy sweet slaw. Perfect for budget-friendly for busy weeknights.
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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
Notes:
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:
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
Calories: 341kcalCarbohydrates: 36gProtein: 29gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 51mgSodium: 401mgPotassium: 706mgFiber: 4gSugar: 12gVitamin A: 83IUVitamin C: 14mgCalcium: 131mgIron: 1mg
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