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    • Cod Fish Tacos

    Mark Sharron
    Easy
    15 minutes
    02-Apr
    Cod Fish Tacos are a delicious and easy-to-make meal. This recipe combines the mild flavour of cod with a flavorful blend of spices and various fresh vegetables. The result is a dish that is both flavorful and nutritious. The tacos are easy to prepare and can be ready in just a few minutes. They are also a great way to use up any leftover cod fillets. With its unique combination of flavours and textures, this dish will surely become your favourite.         
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    Ingredients

    • 1 lb. cod fillets
    • 2 tablespoons olive oil
    • 1 teaspoon chili powder
    • 1 teaspoon ground cumin
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon freshly ground black pepper
    • 8 small (6-inch) corn tortillas
    • 2 tablespoons lime juice
    • 1/2 cup thinly sliced red cabbage
    • 1/2 cup diced tomatoes
    • 1/2 cup diced red onion
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup crumbled feta cheese
    • 1/4 cup sliced jalapeños (optional)
    • 1/2 cup prepared salsa
    • 1 avocado, diced
    • Sour cream (optional)

    Method

    • Step-by-step Method for Cod Fish Tacos
    • Preheat the oven to 400°F (200°C) to prepare for warming the tortillas.
    • Pat cod fillets dry with paper towels to ensure better seasoning adherence.
    • Cut cod fillets into even strips or chunks for efficient cooking and easy taco assembly.
    • In a small bowl, combine chili powder, ground cumin, garlic powder, sea salt, and black pepper.
    • Sprinkle spice mix evenly over the cod pieces to season both sides.
    • Set a nonstick skillet or grill pan over medium-high heat and add 2 tablespoons olive oil.
    • When the oil shimmers, add seasoned cod pieces in a single layer.
    • Cook cod for 2–3 minutes per side, or until golden and cooked through, flipping gently to avoid breaking.
    • While cod cooks, wrap corn tortillas in foil and warm them in the oven for 5–7 minutes.
    • Thinly slice red cabbage, dice tomatoes, dice red onion, chop cilantro, and slice jalapeños (if using).
    • Dice avocado for fresh, creamy texture.
    • Remove tortillas from oven and keep covered to stay warm and pliable.
    • Once cooked, transfer cod to a plate and drizzle with 2 tablespoons fresh lime juice for brightness.
    • Set up a taco assembly station: layer each warm tortilla with cabbage, flaked cod, tomatoes, red onion, cilantro, feta, jalapeños, avocado, and salsa as desired.
    • Optionally, add a dollop of sour cream for extra richness.
    • Plate tacos neatly, grouped or fanned, and garnish with extra cilantro and lime wedges for serving.
    • Serve immediately to maintain textural contrast and optimal flavor.