Cod Fish Tacos

A sunny afternoon with the scent of spices in the air can transport you to a beachside fiesta. Cod fish tacos are a delightful blend of crispy, flaky fish and vibrant, crunchy slaw, all wrapped in warm tortillas. This recipe takes approximately 60 minutes, and it works beautifully due to the marination process, which infuses the fish with flavor.

These tacos are perfect for anyone craving a fresh, light meal, especially during summer gatherings or weeknight dinners. You can make the slaw ahead of time and store it in the fridge for a couple of days, enhancing the flavors as it sits.

Why You’ll Love This Recipe

• The cod is tender and flaky, perfectly seasoned with spices.
• The slaw adds a refreshing crunch that complements the fish.
• Each taco is customizable with toppings to suit your taste.
• The quick assembly makes it ideal for busy weeknights.

What You’ll Need

Gather these ingredients to create delicious cod fish tacos.

For the Fish

• 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 corn, thawed
• 2 tbsp jalapeños, chopped
• 1/4 cup cilantro, chopped
• 3 tbsp Greek yogurt
• 1 tsp lemon juice
• Salt to taste

For Serving

• 6–8 corn tortillas

Greek yogurt can be replaced with sour cream.

Substitutions & Swaps

• Cod can be substituted with tilapia.
• Use lime juice instead of lemon juice.
• Mayonnaise can be swapped for vegan mayo.
• Corn can be omitted for a lighter slaw.

How to Make It

Follow these steps to prepare your delicious tacos.

Marinate the Fish

In a bowl, mix oil, lemon juice, paprika, cayenne pepper, cumin, and salt. Coat the cod fillet and marinate for at least 30 minutes.

Prepare the Sauce

In another bowl, combine Greek yogurt, mayonnaise, lemon juice, paprika, and salt. Mix until smooth and set aside.

Make the Slaw

In a separate bowl, mix cabbage, carrots, corn, jalapeños, cilantro, yogurt, lemon juice, and salt to make the slaw.

Cook the Fish

Heat a skillet over medium heat. Cook the marinated cod for 3–5 minutes until fully cooked and flaky. Remove and break into chunks.

Warm the Tortillas

Warm or lightly char the tortillas in a skillet or over a flame until they are pliable.

Assemble Tacos

Assemble tacos by adding fish, slaw, and a drizzle of sauce. Garnish with extra cilantro and jalapeños if desired.

How to Store It

Fridge: Store in an airtight container for up to 2 days.
Freezer: No, the fish will become mushy after thawing.
Reheat: Warm in a skillet over medium heat for 3–4 minutes.

Tips for Best Results

• Allow the fish to marinate longer for deeper flavor.
• Make the slaw a few hours ahead for improved taste.
• Ensure tortillas are fresh for the best texture.
• Use a non-stick skillet to prevent sticking while cooking the fish.

Serving Suggestions

• Pair with fresh mango salsa for added sweetness.
• Serve alongside black beans for a complete meal.
• Enjoy with a cold beverage for a perfect summer vibe.