Description
Pan-seared cod wrapped in warm tortillas with crunchy cabbage, creamy tangy sauce, and all your favorite toppings—these crispy fish tacos are a weeknight win!
Ingredients
Scale
- 1.5 lbs cod fillets
- 3 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp salt
- 1 tbsp butter (for frying)
- ½ cup mayonnaise
- ⅓ cup sour cream
- 2 tbsp lime juice
- 1 tbsp sriracha
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ¼ tsp salt
- 12 corn tortillas
- 2 cups finely shredded cabbage
- ½ medium red onion, chopped
- 1 handful fresh cilantro, chopped
- Lime wedges
- ½ cup grated Cotija cheese (optional)
- 1 jalapeño, finely chopped (optional)
Instructions
- Mix olive oil, lime juice, chili powder, cumin, garlic powder, and salt. Marinate cod in a zip-top bag, chill for 20–40 minutes.
- Stir together all sauce ingredients until smooth. Chill until serving.
- Prep cabbage, onions, cilantro, lime wedges, cheese, and jalapeño. Warm tortillas in a dry skillet.
- Melt butter in a skillet over medium-high heat. Cook fish 3–5 minutes per side, until golden and flaky. Break into pieces.
- Fill tortillas with fish, top with cabbage, onions, cilantro, cheese, jalapeños, and sauce. Serve with lime wedges.
Notes
Swap cod for tilapia, halibut, or your favorite white fish. Sauce and toppings are easy to make ahead. For extra crunch, add thinly sliced radishes or quick-pickled onions.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco
- Calories: 210
- Sugar: 1g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 35mg