Easy Cod Fish Tacos


Servings: 8 tacos


Cod fish tacos are the perfect fast meal! Seasoned fish is pan-fried then paired with a light cilantro slaw on corn tortillas for a quick and healthy Mexican dinner.

I think that fish tacos have to be one of my favorite kinds.

I love that you can prepare them in so many different ways - crispy and fried or delicate and flaky, tangy slaw or creamy, and don't even get me started on fish taco sauce!!

Sometimes I want to go to all the trouble of gathering all the ingredients and making all the things for a really epic fish taco feast, but usually, these easy fish tacos are my go-to.

They are quick and easy to prepare with common ingredients, family friendly and they taste delicious.

Make sure to top with your favorite toppings as well!!  My choices usually are avocado, pico de

gallo, pickled jalapenos or a nice Guajillo salsa.


Ingredients:

-Tacos

1 pound Icelandic cod or any other flakey white fish

4-5 Tablespoons of avocado or vegetable oil.

1⁄2 teaspoon garlic powder

1⁄2 teaspoon cumin

1 teaspoon chili powder

sea salt and pepper

2 Tablespoons lime juice ½ lime

8-10 corn tortillas

-Slaw

3 cups shredded cabbage

2 green onions sliced

1⁄4 cup mayonnaise

handful chopped cilantro

2 Tablespoons lime juice ½ lime

sea salt and pepper


Instructions:

Dry and season the fillets. (Drying is the key to searing)

Heat a large non-stick frying pan to medium heat and oil the skillet to a medium hot. The key is

to use just a little oil and very high heat.

Mix the garlic powder, cumin and chili powder then spread evenly onto both sides of the fish and

season generously with salt and pepper.

Put the fish filet in the pan and cook for about 3-5 minutes depending on the thickness of your

fish.

Don’t move the fish, once you placed your fish in the skillet, avoid the temptation to move it

around, Let it cook undisturbed until it’s time to flip it over and squeeze ½ of lime over it, about 2

tablespoons.

Relax, even if the cod breaks into pieces, it will still taste great.

Flip and cook for another 2-3 minutes on the other side.


While the fish cooks make the slaw by mixing together the shredded cabbage, green onions,

mayo, cilantro and lime juice. Season with salt and pepper.

Heat up the corn tortillas according to package directions.

Serve the tacos, either flake the fish and serve family style alongside the and any additional toppings, or build the tacos by adding some slaw and some fish to each tortilla.

Add your favorite toppings for your tacos, I used avocado and Guajillo pepper salsa.

Enjoy!

Chef Martin Lopez 🌶

ChefMartinLopez.com

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