Fish tacos have always been one of those meals that instantly transport me back to casual summer dinners. The first time I had them was at a little local spot years ago, back when my husband and I were just dating. I still remember the smell of lime and grilled tortillas drifting through the air before the tacos even hit the table. That restaurant has long since closed, but these tacos stuck with me—and now they’ve become a staple at home.
These cod tacos are lighter than the fried version I first fell in love with, but no less flavorful. Pan-seared fish, a crisp and tangy cabbage slaw, and a smoky chipotle sauce tucked into warm tortillas—this is the kind of recipe that works just as well for a weeknight as it does for hosting friends.
Why These Tacos Are Always a Hit
What I love about these tacos is that they’re flexible, fresh, and downright fun to eat. Cod (or any lean white fish) cooks quickly, which makes this a dinner that’s on the table in under 30 minutes. The slaw brings crunch and brightness, the sauce adds creaminess with a little kick, and the warm tortillas wrap it all together.
They’re lighter than the fried version, which means I don’t feel weighed down afterward. Plus, the slaw is so good on its own that I sometimes make extra just to have as a side dish the next day.
Ingredient Notes
-
Fish: Cod is my go-to for its mild flavor and flaky texture, but tilapia, mahi mahi, or sole work too. The trick is patting the fish dry so it sears instead of steaming.
-
Slaw: This is where the magic happens. Cabbage, red onion, bell pepper, cilantro, a splash of citrus, a drizzle of honey, and even a touch of sesame oil—it’s sweet, tangy, and just a little spicy from serrano.
-
Sauce: A mix of Greek yogurt, a bit of mayo, chipotle chili powder, and lime juice. Creamy, smoky, and refreshing.
-
Tortillas: I like corn tortillas charred over an open flame, but flour or a mix of both works too. Heating them makes all the difference in flavor and flexibility.
Cooking Tips That Always Work for Me
-
Use a hot pan: A good sear gives the fish its flavor. Wait until the oil shimmers before adding the fillets.
-
Don’t overcook: White fish only needs 3–5 minutes per side. It should flake easily but still be moist.
-
Slaw shortcut: Pre-shredded cabbage saves so much time. I often grab a bag of angel-hair cabbage and build the slaw from there.
-
Tortilla trick: Hold tortillas with tongs directly over a gas burner for 20–30 seconds per side. If you don’t have gas, use a hot skillet.
Make Ahead Tips
-
Slaw: Can be prepped a few hours ahead—the flavors actually deepen as it sits.
-
Sauce: Mix it up the night before and refrigerate. It lasts 3–4 days.
-
Fish: Best cooked fresh, but you can season it ahead and store in the fridge until ready to sear.
Serving Suggestions
These tacos don’t need much else, but I usually round out the meal with:
-
Mexican-style rice or cilantro-lime rice.
-
Black beans or pinto beans.
-
Tortilla chips with guacamole or salsa.
-
A pitcher of agua fresca or a cold beer.
When I’m entertaining, I like to set everything out taco-bar style so everyone can build their own. It’s casual, fun, and no one complains about making their own perfect plate.
Storage
Fish tacos are best fresh, but here’s what works for leftovers:
-
Cooked fish: Store in an airtight container for up to 2 days. Reheat gently in a skillet so it doesn’t dry out.
-
Slaw: Keeps for about 2 days, though it softens with time.
-
Sauce: Lasts 3–4 days in the fridge.
-
Tortillas: Wrap tightly and refrigerate. Reheat in a skillet or microwave wrapped in a damp paper towel.
FAQs
Can I grill the fish instead of pan-searing?
Yes! Grilling adds smoky flavor and works beautifully—just oil the grates well so the fish doesn’t stick.
What if I can’t find Tajin seasoning?
A simple chili-lime seasoning or even chili powder with a squeeze of lime works fine.
How spicy is the slaw?
It’s mild with a little warmth from serrano. If you like more heat, leave in the seeds or add jalapeño slices.
Can I make these tacos dairy-free?
Yes—use all mayo for the sauce or swap in a dairy-free yogurt.
What’s the best fish for tacos if I don’t have cod?
Tilapia, mahi mahi, snapper, or halibut all work. Just go for something firm and mild.
Seared Cod Fish Tacos with Sweet and Tangy Sauce
These Seared Cod Fish Tacos are fresh, flavorful, and packed with protein.
Ingredients
Fish & Chipotle Sauce
- Cod, tilapia, or other white fish – 1 ¼ pounds
- Greek yogurt – 1 container (5.3 oz)
- Mayonnaise – 2 tablespoons
- Lime juice – 1–2 tablespoons
- Chipotle chili powder – 1 teaspoon
- Garlic powder – ½ teaspoon
- Ground cumin – ½ teaspoon
- Tajín or chili-lime seasoning – 1 teaspoon
- Oil – 1 tablespoon
- Tortillas – 8 (corn or flour)
Sweet & Tangy Slaw
- Sesame oil – 1 teaspoon, toasted
- Avocado or olive oil – 1 tablespoon
- Lime zest – from 1 lime
- Lime juice – 2 tablespoons
- Orange juice – 1 tablespoon
- Garlic powder – ¼ teaspoon
- Kosher salt – ¼ teaspoon
- Serrano pepper – 1, seeded and minced
- Agave or honey – 4–5 teaspoons
- Shredded cabbage – about 4 cups
- Red bell pepper – ½, cut into thin strips
- Red onion – ⅓ cup, sliced
- Cilantro – ⅓ cup, chopped
Instructions
- Make the Chipotle Sauce:- Whisk together the yogurt, mayonnaise, lime juice, and chipotle chili powder until smooth. Taste and adjust seasoning with more lime juice or chili if desired.
- Cook the Fish:- Pat the fish dry with paper towels. In a small bowl, combine garlic powder, cumin, and Tajín. Rub evenly over both sides of the fillets. Heat a nonstick skillet over medium-high heat, add the oil, and cook the fish for 3–5 minutes per side, until opaque and flakey. Remove from the pan and gently break into large chunks with a fork.
- Prepare the Slaw:- In a large bowl, whisk together sesame oil, avocado oil, lime zest, lime juice, orange juice, garlic powder, salt, minced serrano, and agave. Add the cabbage, red bell pepper, onion, and cilantro. Toss well to coat.
- Assemble the Tacos:- Warm the tortillas (directly over a flame if you like a charred edge). Add slaw to each tortilla, top with seared fish, and finish with a drizzle of chipotle sauce. Serve with lime wedges for squeezing.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 477Total Fat 21gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 14gCholesterol 54mgSodium 752mgCarbohydrates 47gFiber 6gSugar 8gProtein 28g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These seared cod fish tacos with sweet and tangy slaw are one of those recipes I keep in my back pocket for nights when I want something fresh, colorful, and guaranteed to please. They remind me of those dinners out years ago but with a homemade touch that makes them even better.
If you’re looking for a taco night that feels a little lighter but still packed with flavor, give these a try—you might just find yourself making them on repeat.
