These Cod Fish Tacos are flaky and flavorful, and they’re the perfect excuse to make Taco Tuesday a weekly tradition.
This recipe brings bold spices, creamy lime sauce, and crunchy cabbage in every bite. It’s a great way to enjoy restaurant-quality tacos without leaving your kitchen.
You won’t believe how fast our cod fish tacos come together! It’s an easy way to turn a simple piece of fish into something the whole family will rave about.
Cod Fish tacos might seem like a modern food truck trend, but their roots go back to coastal Mexico.
In Baja California, locals started wrapping flaky white fish in warm corn tortillas with crunchy cabbage and tangy slaw. The rest is delicious history!
If you love fish tacos, try our Baja-Style Fish Tacos and Tex-Mex Fish Taco recipes.
Ingredients
Gather the ingredients needed to make our Cod Fish Tacos recipe. Culinary professionals call this the Mise en Place, which means “Everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.
Can I Change Up the Recipe?
Absolutely, fish tacos are one of those meals that are endlessly flexible. This makes them even better for busy weeknights or feeding picky eaters!
We made the recipe with cod fillets, but you can use mahi mahi, tilapia, or halibut instead. Any flaky white fish with a mild flavor that holds up well to cooking will work great.
Warm corn tortillas work just as well as flour tortillas – they have a little more bite and that classic taco flavor.
Not a fan of salsa fresca? Swap it out with pico de gallo or a spoonful of avocado crema for a smoother, creamier finish.
And don’t forget the toppings. Our fish taco sauce, cotija cheese, a squeeze of fresh lime juice, or a few slices of ripe avocado can take these tacos from good to great!
How to Make Cod Fish Tacos
Follow along with my simple step-by-step instructions to see how to make cod fish tacos in your own home kitchen.
- In a small bowl, mix together cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, and sea salt.
- Pat the fillets dry with a paper towel. This will help the seasoning stick to them.
- Season both sides of the cod fillets with the spice mix, coating them evenly.
- Add the flour to a medium bowl and stir in any leftover seasoning to boost the flavor.
- Dredge the fish in the flour mixture.
- Make sure to get both sides, and shake off any excess flour.
- Heat a large nonstick skillet (or cast iron pan) over medium-high heat. Add the olive oil and wait until it shimmers.
- Place the cod in the pan and cook for 4-5 minutes on one side.
- Carefully turn the fillets over and cook another 4-5 minutes until golden brown and the internal temperature hits 145°F.
- Transfer the cooked cod to a paper towel-lined plate or wire rack and tent loosely with foil to keep it warm.
- Warm the tortillas in a dry skillet for 2 minutes on each side. They should be soft and lightly toasted.
- Flake the cod into bite-sized pieces or smaller chunks using a fork or fish spatula.
- To assemble your tacos, add pieces of fish to the warm tortillas.
- Top with crunchy cabbage, salsa fresca, and a generous drizzle of creamy lime sauce or my homemade fish taco sauce.
These delicious cod fish tacos are the perfect centerpiece for your next taco night, backyard get-together, or weeknight family dinner.
Just make sure to make extra, because after one bite you’ll be going back for seconds (or thirds, no judgment here).
Leftover fish can be stored in an airtight container in the fridge for up to 2 days. Tortillas and toppings should be stored separately and assembled fresh. Freezing is not recommended, as the fish loses its flaky texture and the slaw becomes soggy.
To reheat, gently warm the cod in a skillet over low heat or in a preheated oven to prevent it from drying out.
Recipe FAQ’s
Flaky white fish like cod, tilapia, mahi mahi, or halibut are all great options. They cook quickly and have a mild flavor that pairs well with bold taco toppings.
Absolutely! The fillets can be baked with the flour mixture or just the seasoning mix. Place the fillets on a baking sheet on the top rack of a 425°F preheated oven and bake for 12-15 minutes, or until the fish flakes easily and reaches 145°F internally.
No, you don’t. Although a nonstick skillet makes the process easier, any large skillet or well-oiled pan will work just fine.
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Cod Fish Tacos
Ingredients
- 1 lb cod fillets fresh or frozen (thawed)
- 2 tablespoon olive oil or your favorite cooking oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper optional
- ¼ teaspoon sea salt
- ½ cup all-purpose flour
- 4 small flour tortillas or corn tortillas
- 1 cup red cabbage or green cabbae, or lettuce
- 1 cup salsa fresca
- lime wedges optional for garnish
Instructions
- Pat the cod fillets dry with paper towels.
- In a small bowl add the ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt. Mix well to combine all the seasonings.
- Season the cod fillets on both sides with the dry seasoning mixture, ensuring they are well coated.
- Pour the all-purpose flour into a bowl with any of the leftover seasoning and mix to combine.
- Dredge the fillets in the flour mixture, getting a good coating on the fish. Shake off any excess flour.
- Place a nonstick frying pan (or cast iron pan) over medium-high heat. When the pan is hot, add the olive oil.
- Place the fish into the heated pan and cook the cod for 4-5 minutes. Carefully turn the fish over and cook for an additional 4-5 minutes, or until the internal temperature in the thickest part of the fish reaches 145 degrees.
- Remove the fillets from the pan and place them on paper towels or a wire rack to drain the excess oil. Loosely tent the fish with aluminum foil to keep them warm.
- Place the tortillas in a dry skillet over medium heat, and warm for 2 minutes on each side.
- Flake the cod fillets into pieces.
- Add a portion of the fish on the tortilla.
- Add the purple cabbage and salsa fresca to the tortilla. Drizzle our fish taco sauce over the fish and enjoy!
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