Cod Fish Tacos Recipe

Rating 5.0
| 1
Mild and flaky cod is the perfect blank canvas for these cod fish tacos. Tender marinated cod rests on a bed of crisp cabbage slaw and is finished off with a drizzle of Sriracha crema for a light, but filling meal.
Utensils Dinner
Globe Mexican
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.


For the Cod Fish Tacos
3 tblsp
avocado or canola oil
lime, juiced
1 tblsp
chili powder
1 tsp
smoked paprika
1 1/2 tsp
kosher salt, see notes
1 1/2 lb
fresh cod
batch of red cabbage slaw, see below
batch of Sriracha crema, see below
corn tortillas, to serve
sliced avocados, to serve
chopped fresh cilantro, to serve
lime wedges, to serve
For the Red Cabbage Slaw
3 tblsp
white vinegar
2 tsp
granulated sugar
2 tblsp
lime juice, freshly squeezed
1 tsp
kosher salt, see notes
2 cup(s)
shredded red cabbage
jalapeño, deseeded and thinly sliced
1/2 cup(s)
corn kernels, fresh or frozen and thawed
For the Sriracha Crema
1/4 cup(s)
Mexican crema, see notes
1/2 tblsp
Sriracha, plus more to taste
1 tsp
white vinegar
1 tsp
salt and pepper, to taste

Directions 11 steps | 65 Minutes

Step 1

Measure and prep all ingredients.

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Step 2

In a medium bowl, whisk together the oil, lime juice, chili powder, paprika and salt.

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Step 3

Add the cod to the bowl and toss to coat. Seal the top with plastic wrap and marinate in the refrigerator for at least 30 minutes.

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Step 4

While the cod is marinating, make the cabbage slaw. In a large bowl, whisk together the vinegar, sugar, lime juice and salt until well combined.

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Step 5

Add the cabbage, jalapeño and corn to the bowl. Toss until evenly coated. Set aside.

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Step 6

Make the Sriracha crema, whisk together the Mexican crema, Sriracha, vinegar, honey, salt and pepper. Taste the crema and adjust the seasoning to your taste.

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Step 7

Toast the tortillas over an open flame or on a pan and wrap in aluminum foil to keep them warm.

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Step 8

In a large skillet over medium-high heat, add the cod and cook until opaque and flaky, about 6-8 minutes, depending on the thickness of the cod. Remove the cod from the pan and flake the fish using two forks.

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Step 9

Assemble the tacos. On a toasted tortilla, place a few tablespoons of the slaw and top with the flaked cod.

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Step 10

Top the cod with the sriracha crema, avocado, fresh cilantro and a squeeze of lime.

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Step 11

Serve immediately. Enjoy!

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  • Be sure to use Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe. 

Nutrition Per Serving
View All
15.3 g
32.5 g
16.5 g


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Chrystal G.


14 Jul 2022

Fish tacos are a fav in our house. Glad for a new recipe to refine these a bit.

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