Cod Fish Tacos
These Cod Fish Tacos are a quick and easy dinner made with pan-fried cod, warm corn tortillas, and a simple lime-cilantro sauce.
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.
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