Print

Cod Fish Tacos with Lime, Cilantro, and Spicy Slaw Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 2 reviews

These Cod Fish Tacos offer a vibrant and flavorful meal featuring tender, flaky white fish seasoned with a zesty lime and chili marinade. Paired with a fresh, crunchy cabbage slaw and a creamy, tangy sauce, these tacos come together quickly with versatile cooking methods including broiling, baking, pan-searing, or grilling — perfect for a quick weeknight dinner or casual weekend gathering.

Ingredients

Fish and Marinade

  • 1 1/2 pounds cod or other white flaky fish
  • Juice of 1 lime
  • 2 tablespoons olive or avocado oil
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika (or Cajun seasoning for more heat)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Slaw

  • 1/4 cup mayo or Greek yogurt
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon honey
  • 2 cups shredded purple cabbage (or a combination of green and purple)
  • 1 cup canned or frozen corn (if canned, drained; if frozen, thawed)
  • 1 jalapeño (minced)

Taco Sauce

  • 1/4 cup sour cream (or Greek yogurt)
  • 2 tablespoons mayo
  • Juice of 1/2 lime
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper (optional for extra spice)
  • Salt, as needed to taste

To Serve

  • Corn tortillas
  • Diced or sliced avocado
  • Lime wedges

Instructions

  1. Prepare the Marinade and Marinate Fish: In a shallow dish, whisk together lime juice, olive or avocado oil, chili powder, garlic powder, cumin, paprika, salt, and pepper. Add the cod pieces and toss gently to coat evenly. Rub the marinade into the fish on all sides. Let it marinate for 15 minutes if possible to enhance flavor.
  2. Make the Slaw: In a large bowl, combine mayo or Greek yogurt with lime juice, chopped cilantro, and honey. Add shredded cabbage, corn, and minced jalapeño. Toss well to coat all ingredients. Season with salt and pepper to taste. Set aside to let flavors meld.
  3. Prepare the Taco Sauce: In a small bowl, mix together sour cream or Greek yogurt, mayo, lime juice, garlic powder, paprika, cayenne pepper (if using), and salt to taste. Stir until smooth and refrigerate until ready to serve.
  4. Cook the Fish: Choose one of the following methods:
    • Broiler: Preheat oven broiler. Place marinated fish on a baking pan sprayed with cooking spray. Broil about 5 minutes or until fish flakes easily with a fork.
    • Bake: Preheat oven to 375°F (190°C). Place fish in a greased baking dish and bake 8-12 minutes until flaky.
    • Pan-Sear: Heat a drizzle of oil in a non-stick or cast iron skillet over medium-high heat. Place fish in a flat layer without overcrowding. Don’t move fish for 3 minutes to form a crust, then flip and cook another 2-3 minutes until cooked through.
    • Grill: Preheat grill to medium-high. Grill fish for 3-4 minutes per side until opaque and flakes easily.
  5. Warm Tortillas: Heat corn tortillas by microwaving for 20-30 seconds, or on a skillet or grill for 20-30 seconds per side until warm and slightly charred.
  6. Assemble Tacos: Using a fork, gently break the cooked fish into bite-sized pieces. Divide fish among warmed tortillas, top with slaw and sliced avocado. Squeeze additional lime juice over the top and drizzle with the prepared taco sauce. Serve immediately with optional sides like chips, salsa, and margaritas for a complete meal.

Notes

  • You can substitute cod with other white flaky fish like tilapia, halibut, or mahi-mahi depending on availability.
  • Marinating the fish for 15 minutes helps deepen the flavors but can be skipped if short on time.
  • Adjust the spice level by using more or less jalapeño, paprika, or cayenne pepper in the sauce and marinade.
  • For a lighter option, use Greek yogurt instead of mayo and sour cream in the slaw and sauce.
  • Warm tortillas thoroughly to prevent cracking when folding the tacos.
  • Toppings like diced avocado and fresh cilantro add extra freshness and creaminess.
  • These tacos pair well with a crisp beer, margarita, or fresh lime agua fresca.

Find it online: https://lauracooks.com/cod-fish-tacos-with-lime-cilantro-and-spicy-slaw-recipe/