Fish Tacos with Cod
Fish tacos with cod come together in about 25 minutes, with no batter or deep-frying. Chunks of cod are tossed in paprika and cumin, pan-fried until they just flake, then tucked into warm corn tortillas with crunchy red cabbage, lime yoghurt and sliced chilli. Two tacos each makes a light dinner, and everyone can build their own at the table.
- Total
- 25 min
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 4
- Per serving
- 290kcal
Keeping fish tacos with cod juicy
The key is a hot pan, dry fish and very little fiddling. Pat the cod dry so it browns rather than steams, give it a couple of minutes to build a light crust, and turn it only once. Take it off the heat when the flakes have just turned from translucent to opaque, as the residual heat finishes the job.
How to prepare fish tacos with cod
Tap a time to start a timer.
- Season the cod Pat the fish dry with kitchen paper and cut it into 3cm chunks. Toss it in a bowl with the olive oil, paprika, cumin and half of the salt, taking care not to break up the pieces.
- Make the lime yoghurt Mix the yoghurt with the zest of one lime, a squeeze of its juice and a pinch of salt. Slice the chilli and tear the coriander, if you are using it.
- Warm the tortillas Heat a dry frying pan over a medium-high heat. Warm each tortilla for 20–30 seconds on each side until soft and flecked with brown, then stack them in a clean tea towel to stay warm and pliable.
- Cook the cod Return the pan to a medium-high heat. Add the fish in a single layer and cook for without moving it. Turn each piece gently with a fish slice and cook for more, until opaque and flaking. Take the pan off the heat.
- Dress the slaw Toss the cabbage with the juice of the remaining half of the zested lime and the rest of the salt, just before you assemble the tacos so it stays crunchy.
- Assemble Fill each tortilla with a spoonful of slaw and a few pieces of cod, then top with lime yoghurt, chilli and coriander. Serve straight away with the lime wedges.
Where fish tacos come from
Fish tacos are a speciality of Baja California in Mexico, where the fish is traditionally battered and fried. This pan-fried version is lighter and quicker, but if you want to try the original style, see Baja fish tacos. For a crisp coating without Mexican seasoning, there is also tempura white fish.
Common problems and fixes for Fish Tacos with Cod
- The cod breaks into flakes in the pan.
- Leave the pieces alone for the first 2 minutes so a light crust forms, then turn them once with a fish slice. Stirring will break them up.
- The tortillas crack when folded.
- Warm them just before serving and keep them wrapped in a tea towel. Corn tortillas are drier than wheat ones, and they dry out quickly if left uncovered.
- The slaw is watery.
- Salt and lime draw water out of cabbage, so dress it at the last minute and drain off any liquid before using.
- The fish is dry.
- Cod cooks quickly. Take it off the heat as soon as it turns opaque and flakes easily, as the pan keeps cooking it for a few seconds.
Frequently asked questions about Fish Tacos with Cod
What is the best fish for fish tacos?
Cod, haddock, pollock and other firm white fish all work well. Fresh fish is ideal, but frozen fillets are fine if you defrost them fully in the fridge overnight and pat them very dry before seasoning.
Can I use flour tortillas?
Yes, small flour tortillas are easier to find in supermarkets and are softer to fold. Warm them in a dry pan for 15–20 seconds on each side.
Can I make the toppings in advance?
You can shred the cabbage, slice the chilli and mix the lime yoghurt a few hours ahead and keep them covered in the fridge. Add the lime juice and salt to the cabbage only when you are ready to serve.
What can I use instead of Greek yoghurt?
Soured cream or crème fraîche work in the same amount. For a dairy-free option, use a plain coconut yoghurt with extra lime juice.
How did you like the recipe?
4.7 / 5 · 34 ratings
