20 Minute Cod Fish Tacos
With dozens of five-star reviews and thousands of shares, you can rest assured this Cod Fish Taco is tried and tested and soon to be your go-to for taco Tuesday. Everyone in the family will agree the blackened fish and avocado crema are amazing together!
We have made this recipe several times and love it. Our go to recipe for fish tacos. Easy to make and delicious.
~Nancy
Table of contents
Why You’ll Love These Cod Fish Tacos
If you are looking for a 20-minute seafood dinner that your whole family will love, this Cod Fish Taco recipe is the recipe! My daughter who said before that she doesn’t like cod loved these tacos and now says that she likes cod!
They are not too spicy for the little ones, but with a little hot sauce can be made peppy enough for spice lovers! That means these cod fish tacos will be great for a simple taco night at home, or if you want to go all out and have a Mexican Fiesta for Cinco de Mayo or another special occasion, these will be a hit with everyone!
Key Ingredient Notes For Cod Fish Tacos
- Tortillas: Traditional Mexican fish tacos are served in corn tortillas, which is the way I prefer them. If you family likes flour tortillas, they work too, just look for the taco-sized ones. I also like the Siete grain free tortillas, but they do fall apart pretty easily.
- Cod filet: You can use either fresh or previously frozen cod fillet for this recipe. If you do not like cod, or prefer another fish, you can use that instead. Some other white fish that would be good are mahi mahi, swordfish, catfish or tilapia. No doubt, fresh off the boat fish is best if you have access to it. If you don’t have access, you can use frozen and thawed fish. The good news is that frozen fish is actually just as good as fresh in many ways, and actually better for sustainability reasons.
- Butter: I opted for butter and Cajun seasoning to give these fish tacos a non-traditional blacked flair. Typically fish tacos are made with fish that has been battered and fried in oil and seasoned with chilies. I like the flavor that cod has with Cajun seasoning and cooked in butter. It adds so much spicy richness to the lean fish. Try our Blackened Cod Fish if you need further convincing! With this simple tweak, you can get away with using less fat overall and skip the batter (which absorbs the oil.)
- Cajun Seasoning: I like Teeny Tiny Spice Company brand Cajun seasoning, but there are several on the market that are great. Just keep an eye out for those with added salt. You’ll want to scale back on the added salt on the fish in that case. For less spicy tacos, use paprika or chili powder (American chili powder.)
- Avocado Crema: Mexican Crema is a tangy cultured cream served with tacos and other dishes. It has a texture similar to sour cream but it thinner and more pourable. Our fish tacos have a twist that’s lightened up! It is a combo of pureed avocado and yogurt. To season it I added in garlic, lime juice, fresh cilantro and salt.
How to make Cod Fish Tacos
1. Warm Tortillas
Wrap tortillas in aluminum foil and place in oven set at 300 degrees. They will take 10 to 15 minutes to warm through. Alternatively, just before serving, warm the tortillas in a microwave, wrapped in a damp paper towel.
2. Make Avocado Crema
This healthy riff on Mexican crema, is not cream at all, but pureed yogurt, avocado and lime. It is much lower in calories, doesn’t have high amounts of saturated fat, and it is tangy and delicious. I added in a decent amount of cilantro, garlic and salt to really give it a flavorful kick. It’s a lovely foil to the spicy buttery fish.
3. Season & Cook Cod
Make sure your fish is dry before you start working with it. Water will prevent it from browning, and the spices won’t taste as deliciously toasty.
Cut the fish into pieces that are about 1 inch cubes. The fish will start to flake as it cooks, so don’t worry if your cubes are a little largeSprinkle the fish with Cajun seasoning. Use clean hands to toss the fish chunks with the seasoning to coat it.
Instead of oil, I used melted and browned butter instead. This is a pretty typical way to blacken fish, so I felt that it was appropriate here. Not only that, cod is so very lean that I think the browned butter really makes the tacos taste rich and buttery.
4. Assemble The Tacos
All that’s left is assembling the Cod Fish Tacos. You can use warm Corn Tortillas, or try my favorite Paleo Tortillas to make this taco recipe Grain-Free!
Best Toppings For Fish Tacos
Cabbage:
I love to put shredded cabbage on fish tacos. I love the contrasting crispy crunchy texture and bright purple color it adds to the tacos. If you’re busy and don’t have time to cut cabbage by hand, feel free to use bagged coleslaw instead!
Pico De Gallo:
The acidity of the Pico de Gallo really goes well with the flavor of the cod. You can make your own pico de gallo from scratch or you can purchase it in the refrigerated deli section of your supermarket. Look for those without preservatives and check the date for freshness.
Crema, cilantro and Lime:
Dollop on the avocado crema and add on more cilantro if you like for added color. And I like to serve fresh lime wedges with the cod fish tacos for folks who want a little more pep.
Pickled Onions
Traditional Mexican tacos often are accompanied with pickled onions. We like to make our pickled onions with maple instead of sugar.
Serving Suggestions
- If you love corn, you can serve the tacos with Skillet Mexican street corn or for meal prep you can make this Mexican Corn Salad with Jalapeno Cilantro Dressing in advance.
- Mexican Sauteed Peppers are an easy side dish (and high in vitamin C) to serve with this Cod Fish Taco recipe too.
- This Mexican Bean Salad is also a favorite of mine. It’s also a great meal prep option or the leftovers are great to pack for lunches.
- For a more mild side try our simple Corn Succotash recipe which is made with fresh corn and can be customized with your favorite seasonal veggies.
- For a taco party, you could offer the cod and Beef Barbacoa for different fillings. Make some Mexican Coleslaw, Pico De Gallo and Guacamole too!
Tips for Cod Tacos
Why buy frozen fish instead of fresh:
- Often times frozen fish is less expensive than fresh.
- Fish is frozen when it is at its peak of freshness.
- Cod is fished seasonally, so frozen stores of cod fish decreases waste and makes it available year round.
- Frozen fish is often packaged with much more information about where and how it is fished. The packaging will also include easy to identify certifications of sustainability like that from the Marine Stewardship Council.
How To Store Cod Fish Tacos
These fish tacos are best served immediately, though if you do have leftover fish (and toppings) they can be stored separately in air tight containers in the fridge for a day. I like to eat the fish cold (for a taco salad) or you can warm it through in a small non-stick skillet with a small splash of broth, covered tightly with a lid to trap the steam and let it cook for about 2 minutes. Check to see if the fish is hot and serve. If not let it warm through (covered) for another minute. Do not overheat as it will dry out. Tip: for storing the crema, I’ve found that keeping it in a small jar or tupperware container with a tiny piece of plastic wrap over the surface keeps it from discoloring at all.
FAQs for Fish Tacos with Cod
Make sure you take it out of the cryovac bag or grocery store paper and set it on a plate or platter. I like to put a couple layers of paper towel under it too to absorb the liquid as it thaws. Cover with plastic wrap and refrigerate it overnight. It will let off a bit of liquid, so pat it dry before cooking it.
Yes it absolutely can be, but you’ll have to make sure you’re buying sustainable cod by checking Seafood Watch first. Unfortunately, because cod is so popular, it is often overfished, therefore, there are many more sources of cod to avoid than to choose, so make sure you check before you buy.
Unfortunately, leftover cooked cod is not great, so I recommend prepping the fish the night you’ll eat it. And eating this the night you cook it. But you can do meal prep for this recipe and have it ready even faster!
Crema: The Crema can be made up to 3 days ahead and it won’t change color. Just store it in a sealed container in the fridge and stir well before serving.
Cabbage: You can pre-shred the cabbage (or as I said, buy it in a bag) up to 4 days ahead. Store it in a resealable plastic bag.
More Taco Recipes
- These Veggie Tacos are vegan, but nobody will miss the meat!
- This Chicken Taco recipe is ready in only 20 minutes!
- These Beef Barbacoa Tacos are perfect for meal prep.
- This Picadillo recipe is great served as tacos. Use venison or beef to make it.
- Maple chipotle flank steak tacos are a savory, spicy and slightly sweet option to try for taco night!
One more thing! This recipe is part of my Meal Prep Menu which includes five make ahead dinners! In this plan, I give you the prep list, shopping list and plan to prep on the weekend, so you can have all your weeknight meals ready to go with 20 minutes (or less) of time in the kitchen!
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Cod Fish Tacos {20 Minute Recipe}
- Total Time: 20
- Yield: 8 tacos 1x
Description
Cod fish tacos with easy cajun seasoned blackened cod, healthy avocado crema made with yogurt, and shredded cabbage. A super easy 20 minute dinner the whole family will adore!
Ingredients
- 8 corn tortillas, or grain free tortillas if desired
- 1 avocado
- 1 clove garlic, minced
- 2 limes, divided
- 1/2 cup chopped cilantro
- 1/2 cup plain yogurt (not Greek)
- 1 teaspoon salt, divided
- 1 pound sustainably sourced cod filet
- 1 tablespoon Cajun seasoning, see ingredient note
- 2 tablespoons butter
- 1 1/2 cups freshly sliced or bagged shredded cabbage
- Pico de gallo, optional
Instructions
- Warm Tortillas: Wrap tortillas in aluminum foil and place in oven set at 300 degrees. Alternatively, just before serving, warm the tortillas in a microwave, wrapped in a damp paper towel.
- Make Avocado Crema: Puree avocado, garlic, juice from one lime, cilantro, yogurt and ½ teaspoon salt in a mini prep or food processor until smooth and creamy.
- Cut and Season Cod: Cut cod into cubes (about ¾-inch to 1 inch) and spread out on a plate. Sprinkle with Cajun seasoning and salt. Toss to coat with the spices.
- Cook Fish: Heat butter in a large non-stick skillet over high heat. When butter is melted and just starting to brown, add in the cod. Let cook, stirring once or twice until cooked through, about 6 minutes. Remove from the heat.
- Assemble Tacos: Divide the cod among the tortillas, top with cabbage and avocado cream. Cut the remaining lime into wedges. Serve the tacos with lime and pico de gallo.
Notes
Ingredient Note:
I like Teeny Tiny Spice Company organic Cajun seasoning, but there are several on the market that are also great. Just keep an eye out for those with extra added salt. You’ll want to scale back on the added salt on the fish in that case.
TO MEAL PREP THIS RECIPE
Unfortunately, leftover cooked cod is not great, so I recommend prepping the fish the night you’ll eat it. And eating this the night you cook it. But you can do meal prep for this recipe and have it ready even faster!
Crema: The Crema can be made up to 3 days ahead and it won’t change color. Just store it in a sealed container in the fridge and stir well before serving.
Cabbage: You can pre-shred the cabbage (or as I said, buy it in a bag) up to 4 days ahead. Store it in a resealable plastic bag.
If you make follow these steps, you can have these cod fish tacos on the table in less than 15 minutes flat.
- Prep Time: 10
- Cook Time: 10
- Category: Entree
- Method: Stove top
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 326
- Sugar: 5 g
- Fat: 17 g
- Saturated Fat: 5 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 19 g
I made these tacos for dinner tonight with some subs as I didn’t have the cilantro, pico, or corn tortillas. I softened some leftover tostadas and cut up a fresh tomato to sub. I also added a little lemon juice to the crema as I didn’t have the cilantro, to give it a little more flavor. They came out delicious and were so easy to make! Will definitely be making again.
That sounds amazing! Please let me know which recipes you try next.
OH MY STARS!!! This was OUTSTANDING!!
I did have to make a couple small adjustments due to lack of ingredients, but they were very minor. I had no avocados so I used Aldi’s single serving Classic Guacamole and mixed it with the yogurt and lime juice. Yummm! I only had tortillas on hand so my taco started out as a LARGE taco but ended up a burrito! Haha. It was AHHHmazing and tomorrow I’m going to the store the get all the necessary ingredients because I plan to make this every day for the rest of the week!!!! WOWZERS! I made my husband taste it, and he doesn’t like fish tacos, but he said it was excellent!!
Aww! Thank you so much for this review Tori Lee! Have a great day!
Yes! This is my new fish taco recipe! The easiest yet, and the avocado crema is PERFECT! Cutting the cod into pieces makes it easier to cook and eat! Definitely need the cabbage to cut through the richness. I used low carb tortillas and it was