Cod Fish Tacos

These amazing cod fish tacos are perfect for busy families who want something delicious and healthy on the table fast! Kids and adults both love these flaky, flavorful tacos that come together in just 20 minutes.

Recipe Details

Timing & Servings: Active Time: 10 minutes, Total Time: 20 minutes, Serves: 4 people.

Nutrition Profile: Anti-Inflammatory, Diabetes-Friendly, Nut-Free, Soy-Free, Heart-Healthy, High-Protein, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 233 Calories, 5g Fat, 26g Carbs, 21g Protein.

Ingredients You’ll Need

Lime: You’ll need 1 fresh lime for juicing and garnish. The lime juice makes the slaw super fresh and tangy!

Red cabbage: 2 cups thinly sliced red cabbage adds the perfect crunch. You can buy pre-shredded cabbage to save time!

Fresh cilantro: ¼ cup chopped fresh cilantro, plus extra for sprinkling on top. This herb makes everything taste so fresh and bright.

Sour cream: ¼ cup sour cream makes the slaw creamy and rich. It balances out the lime’s tanginess perfectly.

Ground cumin: 1 teaspoon ground cumin, divided between the slaw and fish. This spice adds that warm, earthy flavor we love in Mexican food.

Salt: ½ teaspoon salt, divided. You’ll use some for the slaw and some for seasoning the fish.

Cod fillets: 2 pieces of cod fillets, about 8 ounces each and 1-inch thick. Cod is mild and flakes beautifully when cooked!

Hot sauce: 1 tablespoon hot sauce for coating the fish, plus extra for serving. Use your favorite brand or whatever heat level you like.

Chili powder: 1 teaspoon chili powder gives the fish a lovely smoky flavor and pretty color.

How to Make Cod Fish Tacos

Step 1: Preheat your broiler to high heat. Position the oven rack about 6 inches from the heat source. Line a large rimmed baking sheet with foil for easy cleanup.

Step 2: Cut your lime in half. Squeeze the juice from one half into a medium bowl. Cut the other half into wedges for serving later. Add the sliced cabbage, cilantro, sour cream, ½ teaspoon cumin, and ¼ teaspoon salt to the bowl with lime juice. Use your hands to mix everything together and gently massage the cabbage until it’s all combined. Set this slaw aside.

Step 3: Pat the cod fillets completely dry with paper towels. Place them on your prepared baking sheet. Coat the fish evenly with hot sauce. Sprinkle with chili powder and the remaining ½ teaspoon cumin and ¼ teaspoon salt. Broil for 4 to 6 minutes until the fish is lightly charred and cooked through. The internal temperature should reach 145°F. Remove from oven and flake the fish with a fork.

Step 4: Divide the flaked fish and cabbage slaw evenly among the warm tortillas. Sprinkle with extra cilantro and drizzle with more hot sauce if you want extra heat!

Easy and Quick Cod Fish Tacos Version

Want to make this even faster? You can use a bag of pre-made coleslaw mix instead of slicing your own cabbage! Just toss 2 cups of coleslaw mix with the lime juice, sour cream, and seasonings. Also, you can cook the cod in a skillet over medium-high heat for 3-4 minutes per side instead of broiling.

Serving Ideas

These tacos make a complete meal all on their own! Serve them with some crispy tortilla chips and creamy guacamole on the side. A simple side of black beans or Mexican rice would be perfect too.

Storage

Store leftover fish and slaw separately in the fridge for up to 2 days. Reheat the fish gently in the microwave for 30 seconds or in a skillet over low heat. The slaw tastes great cold!

Substitutions

No cod? You can use any white fish like tilapia, mahi-mahi, or halibut. Don’t have sour cream? Greek yogurt works great too! You can swap the red cabbage for green cabbage or even use a bag of coleslaw mix.

Pro Tips

Dry fish is key: Really pat that cod dry before seasoning. Wet fish won’t get those nice charred edges!
Warm your tortillas: Wrap them in damp paper towels and microwave for 30 seconds, or warm them in a dry skillet.
Don’t overcook: Cod cooks fast! Watch it closely under the broiler so it doesn’t get tough.
Make it spicier: Add some diced jalapeños to the slaw or use a hotter hot sauce on the fish.

FAQs

Can I make these tacos ahead of time?

You bet! You can make the slaw up to a day ahead and store it in the fridge. Cook the fish right before serving though, since it tastes best when it’s fresh and warm.

What if I don’t have a broiler?

No worries! You can cook the cod in a skillet over medium-high heat with a little oil. It’ll take about 3-4 minutes per side until it flakes easily with a fork.

Are these tacos really gluten-free?

Sure! As long as you use corn tortillas instead of flour tortillas, these are completely gluten-free. Just double-check your hot sauce brand to be extra safe.

Can kids eat these tacos?

Absolutely! You can make them milder by using less hot sauce or skipping it completely on the kids’ portions. The fish is mild and the slaw adds a nice crunch they’ll love.

Closing

I hope you and your family love these easy cod fish tacos as much as we do! They’re such a great way to get delicious, healthy food on the table without spending hours in the kitchen. Let me know how yours turn out – I’d love to hear about any fun variations you try!