These Cod Fish Tacos are a quick and easy dinner made with pan-fried cod, warm corn tortillas, and a simple lime-cilantro sauce. The cod cooks up tender and flaky with just a few spices, making this recipe perfect for busy weeknights.
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A Quick Look at the Recipe
✅ Recipe Name: Cod Fish Tacos
🕒 Ready In: About 25 minutes
👪 Serves: 4 servings
🍽 Calories: 290 per serving (estimate)
🥣 Main Ingredients: Cod, corn tortillas, red cabbage, sour cream, lime, cilantro
📖 Dietary Info: Gluten-free; dairy-free option; real wholesome ingredients
👌 Difficulty: Easy - simple stovetop cooking
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Pan-frying the cod keeps the fish light and flavorful without breading or batter. Fresh red cabbage adds crunch, while the creamy sour cream sauce brings everything together with bright citrus flavor.
If you're looking for more easy taco recipes try our Taco Casserole, Crockpot Shredded Chicken Tacos, Chicken Taco Soup, or Ground Pork Tacos.
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Why You'll Love these Cod Fish Tacos:
Quick and easy: These cod fish tacos come together fast with simple stovetop cooking.
Light and flavorful: Mild, flaky cod is seasoned simply so the fresh toppings shine.
No batter required: Pan-frying keeps the fish tender without heavy breading.
Fresh contrast: Crunchy red cabbage and a bright lime-cilantro sauce balance the warm fish.
Weeknight-friendly: Minimal prep and short cook time make these tacos perfect for busy nights.
Key Ingredients:
- cod. A mild, flaky white fish that cooks quickly and works perfectly for pan-fried fish tacos.
- corn tortillas. Soft and naturally gluten-free, they pair well with flaky cod and fresh toppings.
- red cabbage. Adds crunch and contrast to the warm fish and creamy sauce.
- sour cream. Forms the base of the quick lime-cilantro sauce for a cool, tangy finish.
- fresh cilantro. Adds freshness and classic taco flavor to the sauce.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different white fish: Haddock, pollock, or tilapia can be used in place of cod with similar cooking times.
- Make it dairy-free: Swap the sour cream for a dairy-free alternative or use a simple lime vinaigrette instead.
- Adjust the spice level: Add a pinch of cayenne for more heat or keep the seasoning mild for family-friendly tacos.
- Change the toppings: Shredded lettuce, sliced avocado, or pico de gallo all work well with the flaky cod.
- Warm the tortillas differently: Heat corn tortillas in a dry skillet or directly over a gas flame for added flavor.
How to Make Cod Fish Tacos:
- Step 1: Heat a drizzle of olive oil in a skillet over medium-high heat. Season the cod evenly with paprika and chili powder. Add to the skillet and cook for 6-7 minutes per side.
- Step 2: While the fish cooks, whisk together the sour cream, lime juice, and chopped cilantro in a small bowl until smooth. Set aside.
- Step 3: Warm the corn tortillas in a dry skillet or microwave until soft and pliable. Break the fish into large chunks. Assemble the tacos by adding chunks of cod to each tortilla.
- Step 4: Then top with shredded red cabbage, and drizzling with the lime-cilantro sauce. Serve immediately while warm. Add jalapeños or pico de gallo if desired.
Recipe Notes & Tips:
- Choose thicker cod fillets: Thicker pieces are easier to flip and less likely to break apart while cooking.
- Season just before cooking: Adding the spices right before the cod hits the pan prevents moisture draw-out and helps achieve a better sear.
- Use medium-high heat, not high: This allows the cod to cook through evenly without burning the exterior.
- Expect gentle flaking, not crispiness: These tacos are meant to be tender and flaky rather than crunchy or battered.
- Sauce can be made ahead: The lime-cilantro sauce can be prepared up to a day in advance and stored in the refrigerator to save time.
- Warm tortillas matter: Heating the tortillas improves flavor and prevents cracking when assembling the tacos.
- Serving Suggestions: We love these tacos with Guacamole and Refried Kidney Beans on the side.
How to Store:
Refrigerator: Store leftover cooked cod, sauce, and toppings separately in airtight containers in the refrigerator for up to 2 days.
Reheating: Reheat the cod gently in a skillet over low heat or in the microwave until just warmed through to avoid drying it out.
Assembling later: Warm tortillas and assemble the tacos just before serving for the best texture.
Freezing: Freezing is not recommended, as cooked cod and the sour cream sauce do not thaw well.
Cod Fish Tacos FAQs:
Yes, cod is excellent for fish tacos because it's mild, flaky, and cooks quickly. Its neutral flavor pairs well with spices, fresh toppings, and creamy sauces.
Yes, frozen cod works well for cod fish tacos as long as it's fully thawed and patted dry before cooking. Excess moisture can prevent proper browning.
To keep cod from breaking apart, use thicker fillets, pat them dry before cooking, and avoid flipping too early. Let the fish cook undisturbed until it releases easily from the pan.
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Cod Fish Tacos
Ingredients
- 1 pound cod
- 1 teaspoon paprika
- ½ teaspoon chili powder
- ½ cup sour cream
- ¼ cup lime juice
- 1 tablespoon fresh cilantro, chopped
- ½ cup red cabbage, shredded
- 4 corn tortillas
Instructions
- Heat a drizzle of olive oil in a skillet over medium-high heat. Season the cod evenly on both sides with paprika and chili powder.
- Add the cod to the hot skillet and cook for 6-7 minutes per side, or until the fish is opaque, flakes easily with a fork, and is lightly golden on the outside. Remove from the skillet and break into large chunks.
- While the fish cooks, whisk together the sour cream, lime juice, and chopped cilantro in a small bowl until smooth. Set aside.
- Warm the corn tortillas in a dry skillet or microwave until soft and pliable.
- Assemble the tacos by adding chunks of cod to each tortilla, topping with shredded red cabbage, and drizzling with the lime-cilantro sauce.
- Serve immediately while warm.
Nutrition
Notes
- Choose thicker cod fillets: Thicker pieces are easier to flip and less likely to break apart while cooking.
- Season just before cooking: Adding the spices right before the cod hits the pan prevents moisture draw-out and helps achieve a better sear.
- Use medium-high heat, not high: This allows the cod to cook through evenly without burning the exterior.
- Expect gentle flaking, not crispiness: These tacos are meant to be tender and flaky rather than crunchy or battered.
- Sauce can be made ahead: The lime-cilantro sauce can be prepared up to a day in advance and stored in the refrigerator to save time.
- Warm tortillas matter: Heating the tortillas improves flavor and prevents cracking when assembling the tacos.
- Serving Suggestions: We love these tacos with Guacamole and Refried Kidney Beans on the side.
Kae says
These are so good and easy to make