cod fish tacos

Cod Fish Tacos

Fish Recipes

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These easy and quick cod fish tacos are made in the oven. When cod is grilled, it maintains its moisture content and flake readily. Sour cream creates a creamy slaw that gives the taco texture, while hot sauce strikes the perfect balance between acidity and spice.

Cooking Ingredients

    • 1 lime
    • 2 cups thinly sliced red cabbage
    • ¼ cup chopped fresh cilantro, plus more for garnish
    • ¼ cup sour cream
    • 1 teaspoon ground cumin, divided
    • ½ teaspoon salt, divided
    • 2 (8 ounce) cod fillets (about 1-inch thick)
    • 1 tablespoon hot sauce, plus more for serving
    • 1 teaspoon chili powder
    • 8 (6 inch) corn tortillas, warmed

Cooking Direction

    1. Arrange the oven rack six inches from the heat source and preheat the broiler to high. Cover a sizable baking sheet with foil.
    2. Halve the lime lengthwise. Cut the other lime half into wedges for garnish and juice one half into a medium-sized bowl. In the bowl with the lime juice, add the cabbage, cilantro, sour cream, 1/2 teaspoon cumin, and 1/4 teaspoon salt. Using your hands, gently massage the cabbage until it is equally blended. Put aside.

    3. Dry the fish completely with paper towels, then transfer it to the baking sheet that has been ready. Distribute the spicy sauce equally over the surface and sprinkle with chili powder, the remaining 1/4 teaspoon salt, and 1/2 teaspoon cumin. For 4 to 6 minutes, or until the fish is cooked through and has a little char on top, and a thermometer inserted in the thickest part reads 145°F, broil. Take out of the oven and use a fork to crumble.

    4. Evenly distribute the fish and cabbage slaw among the tortillas. Garnish with extra cilantro and, if preferred, extra hot sauce.