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Cod Fish Tacos with Spicy Cabbage Slaw and Lime Sauce Recipe

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4 from 2 reviews

These Cod Fish Tacos offer a delicious and fresh way to enjoy flaky white fish seasoned with a zesty blend of spices and lime. Topped with a crunchy cabbage and corn slaw, a flavorful creamy sauce, and served on warm corn tortillas, this dish is perfect for a quick and satisfying weeknight meal or casual gathering. You can cook the fish using your preferred method: broiling, baking, pan-searing, or grilling, making it flexible and easy to prepare.

Ingredients

Fish and Marinade

  • 1 1/2 pounds cod or other white flaky fish
  • Juice of 1 lime
  • 2 tablespoons olive or avocado oil
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika (or cajun seasoning for more heat)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Slaw

  • 1/4 cup mayo or Greek yogurt
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon honey
  • 2 cups shredded purple cabbage (or a combination of green and purple)
  • 1 cup canned or frozen corn (if canned, drained and if frozen, thawed)
  • 1 jalapeño (minced)

Sauce

  • 1/4 cup sour cream (or Greek yogurt)
  • 2 tablespoons mayo
  • Juice of 1/2 lime
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper (optional for extra spice)
  • Salt (as needed to taste)

To Serve

  • Corn tortillas
  • Diced or sliced avocado
  • Lime wedges

Instructions

  1. Marinate the Fish: In a shallow dish, whisk together lime juice, olive or avocado oil, chili powder, garlic powder, cumin, paprika, salt, and pepper. Add the cod fillets, tossing to coat evenly. Gently rub all of the seasoning into the fish on all sides. Let the fish marinate for 15 minutes if time allows, to let the flavors absorb.
  2. Prepare the Slaw: While the fish marinates, stir together mayo or Greek yogurt, lime juice, chopped cilantro, and honey in a large bowl. Add the shredded cabbage, corn, and minced jalapeño. Toss everything to coat evenly. Season the slaw with a dash of salt and pepper, then set aside to develop flavor.
  3. Make the Taco Sauce: Combine sour cream (or Greek yogurt), mayo, lime juice, garlic powder, paprika, cayenne pepper (if using), and salt in a small bowl. Stir until smooth and set aside for serving.
  4. Cook the Fish: Choose your preferred cooking method:
    • Broiler: Preheat oven broiler on high. Place fish on a baking pan sprayed with cooking spray. Broil for about 5 minutes until the fish flakes easily with a fork.
    • Bake: Preheat oven to 375°F (190°C). Place fish in a baking dish sprayed with cooking spray. Bake for 8–12 minutes until fish flakes easily.
    • Pan-Sear: Heat oil or spray a non-stick skillet over medium-high heat. Add fish in a single flat layer without overcrowding. Cook for 3 minutes without moving to develop a crust. Flip and cook for another 2–3 minutes until cooked through.
    • Grill: Preheat grill to medium-high. Grill fish for 3–4 minutes per side until opaque and cooked through.
  5. Prepare Tortillas: Warm corn tortillas by microwaving them for 20–30 seconds, heating on a skillet for 20–30 seconds per side, or briefly grilling until lightly charred and soft.
  6. Assemble Tacos: Break the cooked fish into bite-sized pieces with a fork. Divide fish among the warmed tortillas. Top with prepared slaw and sliced avocado. Squeeze fresh lime juice on top and drizzle with the prepared sauce. Serve immediately with optional sides like chips, salsa, and margaritas for a festive meal.

Notes

  • If you prefer a spicier slaw or sauce, increase the jalapeño amount or add cayenne pepper to taste.
  • Greek yogurt is a great healthier substitute for mayo or sour cream in the slaw and sauce.
  • Be careful not to overcook the fish to keep it moist and flaky.
  • For extra crispiness when pan-searing, avoid overcrowding the skillet to prevent steaming.
  • Use fresh lime juice for the best bright flavor in marinade, slaw, and sauce.
  • Tortillas can be kept warm wrapped in a clean kitchen towel until ready to serve.

Find it online: https://recipefeastful.com/cod-fish-tacos-with-spicy-cabbage-slaw-and-lime-sauce-recipe/