Description
These Cod Fish Tacos are quick, healthy, and bursting with bold flavor. Made with perfectly seasoned cod, crunchy cilantro slaw, and a creamy taco sauce, this easy recipe is perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
For the fish 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 creamy 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
Instructions
- In a bowl, mix oil, lemon juice, paprika, cayenne pepper, cumin, and salt. Coat the cod fillet and marinate for at least 30 minutes.
- In another bowl, combine Greek yogurt, mayonnaise, lemon juice, paprika, and salt. Mix until smooth and set aside.
- In a separate bowl, mix cabbage, carrots, corn, jalapeños, cilantro, yogurt, lemon juice, and salt to make the slaw.
- 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 or lightly char the tortillas.
- Assemble tacos by adding fish, slaw, and a drizzle of sauce. Garnish with extra cilantro and jalapeños if desired.
Notes
Do not overcook the cod—it should be flaky and tender.
Adjust spice level by reducing cayenne or jalapeños.
Sauce and slaw can be made ahead for quicker prep.
Swap cod with tilapia or shrimp if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 110
- Sugar: 2g
- Sodium: 52mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 3mg