Insanely Good Cod Fish Tacos
Ingredients
- 1 1/2 lbs fresh cod fillets
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp butter
- 2 cups green cabbage, thinly shredded
- 1/2 cup red cabbage, shredded
- 1/4 cup sour cream (for slaw)
- 2 tbsp mayonnaise (for slaw)
- 1 tbsp lime juice (for slaw)
- 1 tsp honey
- Salt to taste
- 1/4 cup sour cream (for sauce)
- 2 tbsp mayonnaise (for sauce)
- 1 tbsp lime juice (for sauce)
- 1 tsp hot sauce
- 1/2 tsp garlic powder (for sauce)
- 8 small flour or corn tortillas
- Fresh cilantro, roughly torn
- Lime wedges
- Sliced jalapeños (optional)
- Diced avocado (optional)
Instructions
- Make the slaw first. Combine both cabbages in a bowl. Whisk together sour cream, mayo, lime juice, honey, and a pinch of salt. Pour over cabbage and toss well. Refrigerate while you cook the fish.
- Mix the spice rub. Combine smoked paprika, cumin, garlic powder, cayenne, salt, and pepper. Pat cod fillets completely dry with paper towels, then rub the spice mix all over both sides.
- Heat a skillet over medium-high heat. Add olive oil and let it shimmer before adding the fish.
- Cook the cod for 3–4 minutes on the first side without moving it. Flip gently. Add butter to the pan. Cook another 3–4 minutes until the fish flakes easily and is opaque all the way through.
- Remove fish to a plate and rest for 1–2 minutes. Break into large rough chunks with a fork.
- Make the sauce by stirring together sour cream, mayo, lime juice, hot sauce, and garlic powder. Taste and adjust.
- Warm tortillas over a gas flame or in the microwave wrapped in a damp paper towel.
- Build tacos: slaw first, then fish, then sauce drizzle, then toppings. Serve immediately with lime wedges.
Notes
Always pat your cod fillets completely dry before seasoning — this is the single biggest difference between fish that sears beautifully and fish that steams and sticks to the pan.