Cod Fish Tacos Recipe
Cod is mild and flaky enough to soak up seasoning without fighting the toppings, and a quick dredge in seasoned flour gives it a thin, craggy crust in a hot skillet without deep-frying. A vinegar-forward slaw and a spicy-cool crema balance the richness so every bite has crunch, acid, and heat.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
Ingredients
- 1 lb cod fillets
- 1/3 cup all-purpose flour
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 2 tbsp vegetable oil
- 2 cups green cabbage, shredded
- 3 tbsp lime juice
- 1/3 cup mayonnaise
- 1 tbsp chipotle peppers in adobo, minced
- 8 small corn tortillas
- 1/4 cup cilantro, chopped
Nutrition per serving
- Calories
- 374
- Protein
- 25g
- Carbs
- 35g
- Fat
- 16g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Pat the cod fillets dry with paper towels and cut into 1-inch-wide strips.
- 2In a shallow dish, whisk together the flour, chili powder, cumin, garlic powder, and a generous pinch of salt.
- 3In a small bowl, stir together the mayonnaise, minced chipotle, and 1 tablespoon of the lime juice to make the crema. Set aside.
- 4In another bowl, toss the shredded cabbage with the remaining lime juice and a pinch of salt. Let it sit while you cook the fish.
- 5Dredge each piece of cod in the seasoned flour, shaking off the excess.
- 6Heat the oil in a large skillet over medium-high heat until it shimmers.
- 7Add the cod in a single layer, without crowding the pan, and cook for 3-4 minutes per side, until golden and the fish flakes easily with a fork.
- 8Warm the tortillas in a dry skillet or directly over a gas flame for 20-30 seconds per side, until pliable and lightly charred in spots.
- 9Divide the cod among the tortillas and top with the lime-dressed cabbage, a drizzle of chipotle crema, and chopped cilantro.
Tips & variations
- Swap cod for another firm white fish like halibut, mahi-mahi, or tilapia; cook times stay about the same.
- For a smokier crema without chopping a whole can of chipotles, use just the adobo sauce clinging to one pepper.
- Add sliced avocado or pickled red onion for extra richness and crunch.
- Double the flour dredge and use a wire rack to hold cooked pieces in a warm oven if cooking in batches for a crowd.
Storage & reheating
Store leftover cooked cod, slaw, and crema in separate airtight containers in the refrigerator for up to 2 days. Reheat the fish in a dry skillet over medium heat for 2-3 minutes to help it re-crisp; microwaving will make the coating soggy. Assemble tacos fresh just before serving.
Tips from the Tulo kitchen
- Letting the shredded cabbage sit in lime juice for even 10 minutes softens it slightly and takes the raw bite off, so it reads more like a slaw than plain shredded cabbage.
- Double-stacking corn tortillas (two per taco) helps them hold together better if they tend to tear or crack when folded.
FAQ
What is the best fish for fish tacos besides cod?
Any firm, mild white fish works well, including halibut, mahi-mahi, tilapia, or snapper. Avoid delicate fish like flounder, which tends to fall apart during dredging and searing.
Can I bake the cod instead of pan-frying it?
Yes. Arrange the dredged cod strips on a parchment-lined baking sheet, drizzle with the oil, and bake at 425°F (220°C) for 10-12 minutes, flipping once halfway through, until golden and flaky.
Why did my fish coating turn soggy instead of crispy?
This usually means the oil wasn't hot enough before the fish went in, or the pan was overcrowded, both of which cause the fish to steam instead of sear.
Can I use flour tortillas instead of corn?
Yes, flour tortillas work fine and hold together a bit more easily, though corn tortillas are more traditional and add a slightly toasted, earthy flavor when charred.
