Codfish Tacos Recipe
Make Codfish Tacos Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish and Marinade
Cabbage Slaw
Avocado Crema
Tortillas & Garnish
Method
Fish and Marinade
- 1
Prepare and marinate
Pat the cod fillets dry with paper towels and cut into 1-inch wide strips suitable for tacos. In a bowl combine 3 tbsp lime juice, 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 2 minced garlic cloves, 1 tsp kosher salt and 1 tsp black pepper. Add the cod strips and toss gently to coat. Cover and refrigerate to marinate for 15–20 minutes (no more than 30 minutes to avoid ‘cooking’ the fish in the lime).
- 2
Cook the fish
Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tbsp vegetable oil. When the oil shimmers, add the marinated cod in a single layer without crowding. Cook for 2–3 minutes per side until opaque and lightly charred at the edges and the internal temperature reaches 145°F (63°C). Use a spatula to turn gently so pieces stay intact. Remove cooked fish to a plate and keep warm.
Cabbage Slaw
- 3
Make the slaw
In a mixing bowl combine 2 cups thinly sliced green cabbage and 1 cup thinly sliced red cabbage. Add 1 tbsp chopped cilantro. Whisk together 2 tbsp lime juice, 3 tbsp Mexican crema (or sour cream), 1 tsp honey, 1 tsp salt and 1/2 tsp black pepper until smooth; toss with the cabbage until evenly coated. Taste and adjust salt or lime if needed. Refrigerate until ready to assemble (can be made up to 2 hours ahead).
Avocado Crema
- 4
Prepare the crema
Pit and scoop the flesh of 1 small ripe avocado into a bowl. Add 1 tbsp lime juice, 2 tbsp Greek yogurt, 1/2 tsp hot sauce (optional) and 1/2 tsp salt. Mash with a fork or blend briefly for a smoother texture until creamy. If too thick, thin with 1–2 tsp water. Transfer to a squeeze bottle or bowl and refrigerate until serving.
Tortillas & Assembly
- 5
Warm tortillas
Warm 8 tortillas by heating them in a dry skillet over medium heat 20–30 seconds per side until pliable and slightly charred, or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep warmed tortillas covered with a clean towel to stay soft.
- 6
Assemble tacos
Place a warm tortilla on a plate. Add 2–3 pieces of cooked cod in the center. Top with a generous spoonful of cabbage slaw, a drizzle or dollop of avocado crema, a couple of pickled jalapeño slices if using, and finish with a few cilantro leaves. Serve with lime wedges for squeezing over the tacos.
- 7
Serving suggestion
Serve immediately while fish is warm and tortillas are soft. Leftover components (fish, slaw, and crema) can be stored separately in the refrigerator for up to 2 days; reheat fish gently in a skillet.