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Cod fish tacos

Quick Cod Fish Tacos


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4.2 from 5 reviews

  • Author: Sonja Overhiser
  • Prep Time: 18 minutes
  • Cook Time: 12 minutes
  • Total Time: 30 minutes
  • Yield: 8 tacos 1x

Description

These cod fish tacos are a deliciously easy dinner recipe! Top baked fish with garnishes and a creamy taco sauce.


Ingredients

Scale

For the fish

  • 1 1/2 pounds cod (fresh and wild caught preferable)
  • 1 tablespoon chili powder
  • 2 teaspoons each cumin and smoked paprika (or standard paprika)
  • 1 teaspoon each garlic powder and onion powder
  • 1/2 tablespoon kosher salt, for seasoning

For the tacos

  • 2 tablespoons finely chopped cilantro, plus more to serve
  • 1/4 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon each garlic powder, onion powder, and cumin
  • 1/2 teaspoon kosher salt
  • Pico de gallo (purchased)
  • 1/4 green cabbage, shredded
  • Tortillas

Instructions

  1. Preheat the oven to 400°F. While it preheats, prep the fish.
  2. Make the fish: In a small bowl, mix together the dry rub: chili powder, cumin, smoked paprika, garlic powder, and onion powder. Pat the fish dry, then sprinkle it with the 1/2 tablespoon kosher salt and pat it in. Add the seasoning and pat it to cover the fish. Place the fish on a parchment lined baking sheet. Bake for 10 minutes, until tender. Then broil for 2 minutes until the top is lightly browned. When the fish is done, break it with a fork into bite sized pieces. (Try to serve immediately as the fish gathers moisture as it sits.)
  3. Make the sauce: Meanwhile, in a medium bowl, whisk the cilantro, Greek yogurt, mayonnaise, apple cider vinegar, garlic powder, onion powder, cumin, and salt. If necessary depending on the thickness of the yogurt, add a teaspoon or two of water until the sauce is easy to dollop. Refrigerate until serving.
  4. Prep the toppings: Toss the shredded cabbage with a few pinches kosher salt. Open and drain the pico de gallo. 
  5. Warm the tortillas: If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them according to How to Warm Tortillas.
  6. Serve: Assemble the tacos by topping the tortillas with fish, cabbage, pico de gallo (removed with a fork to drain of excess liquid), and the sauce. Top with additional chopped cilantro and serve.
  • Category: Main dish
  • Method: Baked
  • Cuisine: Tex Mex
  • Diet: Vegetarian