Cod Fish Tacos

These Cod Fish Tacos are made with flaky and juicy cod, avocado crema, tomatoes, cabbage mix and the most incredible pickled onions all wrapped in a soft flour tortilla. 

Cod Fish Tacos with cabbage, tomatoes, pickled onions, avocado crema in a soft flour tortilla.

Tacos are perfect any day of the week, but especially during the summer when you don’t want to spend too much time cooking. Using fish makes them extra light and the rest of the components keep it just as healthy. They have tons of fresh flavor and plenty of crunch and satisfaction in every bite. My absolute favorite fish tacos to make are with cod.

This is one incredible meal that is as gourmet and fancy as they come but also so easy and quick to put together. It’s perfect for a weeknight family meal but just as company worthy.

The fish is so plump, juicy and flaky. I like seasoning it generously, so it has plenty of flavor. The cabbage, carrot, zucchini are nice and crunchy which give lots of texture to the tacos. The fresh cilantro, green onions and sweet, juicy tomatoes add more bright notes to the meal. I keep all the veggies undressed because the delicious Avocado Crema is all you need as a sauce to make these tacos complete. Instead of fish, you can serve these tacos with shrimp, using Bang Bang Shrimp or Grilled Shrimp.

Ingredients:

  • fish
    • You can use so many different kinds of fish – cod, grouper, tilapia, snapper, trout, salmon, etc.
  • salt, pepper
  • herbs and spices
    • I use lemon pepper seasoning, chili lime seasoning, paprika, and Old Bay seasoning.
  • cabbage mix: cabbage, carrot, zucchini (totally optional, but so delicious). Instead of the zucchini, you can use cucumber or bell pepper.
  • tomatoes
  • fresh herbs – cilantro, green onion, parsley
  • limes, for serving
  • tortillas
    • I personally prefer soft flour tortillas, but you can use any kind of tortillas that you like

Pickled Onions:

  • shallots or red onion
  • water
  • red wine vinegar
  • granulated sugar
  • salt

Avocado Crema: (The Avocado Crema will be great on burgers, wraps, sandwiches or even to dress your salads.)

  • avocado (the avocado needs to be perfectly ripe, not too hard or too soft)
  • sour cream or plain Greek yogurt
  • garlic
  • fresh herbs (cilantro, green onions)
  • lime juice
  • buttermilk or milk
  • salt, pepper

How to Make Cod Fish Tacos

  1. Start by making the pickled onions. (They’ll need time to marinate and chill.)
    • Slice the shallots or red onion and put them in a jar or bowl.
    • In a small saucepan, combine the water, red wine vinegar, sugar and salt. Cook just until it reaches a simmer and all the sugar is dissolved.
    • Pour the pickling liquid over the shallots/onion.
    • Set aside while you are preparing the rest of the meal. The pickled onions will be good in the refrigerator for several weeks.
  2. Then, make the Avocado Crema.
    • In a blender, combine all the ingredients for the avocado crema until smooth.
    • Season with with salt and ground black pepper, to taste. You can add more or less lime juice, depending on how you like it. Also, you can add a splash more milk or buttermilk to thin it out more, if you want to.
  3. Prepare all the other Taco Toppings
    • Prep all your toppings – shred the cabbage, grate the carrot and zucchini, chop the tomatoes, cilantro and green onions. Toss the cabbage, carrot, zucchini, and herbs together.
    • Sometimes, instead of using just fresh veggies like here, I will use coleslaw or another type of Cabbage Salad. The Crunchy Cabbage Cucumber and Corn Salad is one of my favorites with Fish Tacos.
  4. Cook the fish.
    • Cut the fish fillets into 1 1/2″ strips.
    • Season the fish with salt, ground black pepper and any seasoning mixes that you like.
    • Heat the oil over high heat in a large skillet.
    • Cook the fish until it’s golden brown and cooked through on both sides, about 3 minutes per side.
  5. Assemble the Fish Tacos.
    • Heat the tortillas in a skillet or the microwave to warm.
    • Place the cabbage mixture in the center of the tortillas, top with the fish, pickled onions and tomatoes.
    • Drizzle with the Avocado Crema.
How to make Cod Fish Tacos tutorial

When I serve Tacos for guests, I make a bar with all the different components and then everyone can customize their tacos any way they want.

Cod Fish Tacos with avocado crema.

More Delicious Cod Recipes:

Cod Fish Tacos
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Cod Fish Tacos

These Cod Fish Tacos are made with flaky and juicy cod, avocado crema, tomatoes, cabbage mix and the most incredible pickled onions all wrapped in a soft flour tortilla.

  • Author: Olga’s Flavor Factory
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course

Ingredients

Scale

Pickled Onions:

  • 4 shallots or 1 red onion (sliced)
  • 1/2 cup water
  • 1/2 cup red wine vinegar (or any other vinegar)
  • 1/4 cup granulated sugar
  • 1 teaspoon salt

Avocado Crema:

  • 1 avocado
  • 1/4 cup sour cream or Greek or plain (unflavored yogurt)
  • 1 garlic clove (grated)
  • 1/21 Tablespoon each (chopped cilantro, green onion)
  • 11 1/2 Tablespoons lime juice
  • 2 Tablespoons milk or buttermilk (to thin out the avocado crema)

Fish Tacos:

  • 1 1/2 lbs cod (or any other fish, cut into 1 1/2″ strips)
  • seasoning mixes such as (lemon pepper seasoning, Old Bay, paprika, chili lime seasoning)
  • salt, ground black pepper, to taste)
  • 1 1/2 Tablespoons oil (for frying)
  • 6 flour tortillas

Toppings:

  • 22 1/2 cups shredded cabbage
  • 1 carrot (grated)
  • 1/2 zucchini (cut into thin strips or grated), or cucumber
  • 1 pint cherry tomatoes (sliced)
  • 12 Tablespoons cilantro (parsley, green onion, etc.)

Instructions

Pickled Onions

  1. Slice the shallots or red onion and put them in a jar or bowl.
  2. In a small saucepan, combine the water, red wine vinegar, sugar and salt. Cook just until it reaches a simmer and all the sugar is dissolved.
  3. Pour the pickling liquid over the shallots/onion. Set aside while you are preparing the rest of the meal. The pickled onions will be good in the refrigerator for several weeks.

Avocado Crema

  1. In a blender, combine all the ingredients for the avocado crema until smooth. Season with with salt and ground black pepper, to taste. You can add more or less lime juice, depending on how you like it. Also, you can add a splash more milk or buttermilk to thin it out more, if you want to.

Other Taco Toppings

  1. Prep all your toppings – shred the cabbage, grate the carrot and zucchini, chop the tomatoes, cilantro and green onions. Toss the cabbage, carrot, zucchini, and herbs together.

Cooking the Fish

  1. Cut the fish fillets into 1 1/2″ strips.
  2. Season the fish with salt, ground black pepper and any seasoning mixes that you like. I use lemon pepper seasoning, chili lime seasoning, paprika, and Old Bay.
  3. Heat the oil over medium-high heat in a large skillet.  Cook the fish until it’s golden brown and cooked through on both sides, about 3 minutes per side.

Assembling the Tacos

  1. Heat the tortillas in a skillet or the microwave to warm.
  2. Place the cabbage mixture in the center of the tortillas, top with the fish, pickled onions and tomatoes. Drizzle with the Avocado Crema.
  3. When I serve Tacos for guests, I make a bar with all the different components and then everyone can customize their tacos any way they want.

Keywords: cod fish tacos, homemade fish tacos, easy fish tacos

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