You can make delicious Cod Fish Tacos in less than 30 minutes! They feature tender, seasoned cod, a creamy fish taco sauce and fresh toppings that bring crunch and a juicy, savory kick. You'll love the combination of textures and flavors!
It's high time I share how we make Cod Fish Tacos in my house! I have so many cod recipes and always make enough for leftovers to enjoy in tacos or sandwiches the next day.
But you don't need to wait for leftovers to make these. I'm including a quick cod recipe that you can use to get these fish tacos on the table in less than 30 minutes.
Of course, feel free to use Grilled Cod or Broiled Cod here. For crispy fish tacos, use my Pan-Fried Cod, Oven-Fried Cod or beer-battered Deep-Fried Cod.
Recipe ingredients
Cod: Thinner pieces of cod work better because they'll cook faster and fit better in the taco shells. But you can cut up thicker pieces of fish into chunks to make them fit.
Feel free to substitute any white fish such as haddock, pollock, halibut or orange roughy.
Tortillas: You can use flour tortillas or corn tortillas (pictured). The key is to heat them in a pan first so they crisp up a bit.
My favorite tortillas are the Fresca brand (affiliate link) that you can order or buy at Costco. They're raw and need to be cooked in a pan, but they taste so delicious! They're larger than corn tortillas, but I don't mind and love using them for sandwich wraps too.
Seasonings: We're simply using salt, pepper and paprika on the cod. We found that chili powder worked better in the creamy taco sauce instead of directly on the fish.
What to put on fish tacos
Start with a fish taco sauce accented with lime! Sour cream and mayo form the basis of the spread. Chili powder, garlic powder and a touch of hot sauce bring savory flavor.
As for toppings, we decided to test several options to give you our best advice. After trying various additions, we kept coming back to three essential ones: lettuce, tomatoes and chopped red onions.
- Lettuce provides a beautiful, refreshing crunch.
- Ripe cocktail tomatoes bring juicy, sweet flavor.
- Red onions bring the X-factor of savory goodness.
Everything else is just extra!
We tried cabbage slaw, and it seemed dry unless you loaded it with sauce. Plus, I never keep it in stock! Lettuce works much better for my household, since I always have some in my fridge.
Other toppings to consider:
- Avocado: If you want a creamy accent and a nutritious touch, go with avocados.
- Cheese: If you want to add cheese to your fish tacos, try a soft, shredded one like Monterey Jack. But our taste tests revealed we prefer cod tacos without cheese!
- Cilantro: This brings fresh, herbal flavor that works so well here.
How to make cod fish tacos
See the card at the end of this post for the full recipe, but here's an overview.
- Rub olive oil on the cod fillets, season them and place them on a foil-lined baking sheet.
- Bake for 15 minutes or until cooked through.
- Make the sauce by whisking sour cream with mayo, lime juice and seasonings.
- Heat the tortillas in an ungreased pan to lightly brown them on both sides. Spread the fish taco sauce on each tortilla and assemble the tacos as you like.
Recipe tips
- The taco sauce tastes mild and refreshing, but if you want it spicy-hot, you can add more hot sauce, or even cayenne pepper.
- For a fun dinner, you can make a fish taco bar and let everyone choose their own tortillas and toppings!
What to serve with them
Serve these Cod Fish Tacos with sides of steamed corn on the cob and Italian bean salad. For starters, go with dips like blueberry salsa, guacamole without cilantro, or even sweet guacamole.
More cod recipes
- Air-Fried Cod (No Breading)
- Italian Cod with Tomatoes
- Oven-Baked Cod
- Pan-Seared Cod
- Garlic Butter Cod
Enjoy!
If you try this Cod Fish Tacos Recipe, please leave a comment and a rating!
Cod Fish Tacos
Ingredients
Cod for Tacos
- 1 pound cod fillets (or any white fish such as haddock, pollock, halibut, orange roughy, etc.)
- 1 tablespoon olive oil
- ½ teaspoon paprika
- 1 pinch salt
- 1 pinch black pepper
Creamy Taco Sauce
- ½ cup sour cream (light is fine)
- 1 tablespoon mayonnaise
- 1 teaspoon lime juice
- ½ teaspoon hot sauce
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
Taco Shells
- 8 flour or corn tortillas (See notes.)
Toppings - to your taste
- chopped red onion
- lettuce
- chopped cocktail tomatoes
- lime juice
- chopped avocado (optional)
- cilantro (optional)
- shredded Monterey Jack cheese (Optional. Can substitute quesadilla cheese or any you prefer.)
- chopped red peppers (optional)
Instructions
Cod for Tacos (See notes)
- Preheat the oven to 400 degrees F. Line a half-sheet pan with foil.
- Rub your thumbs along the cod to feel for any bones to remove. Use a knife or kitchen scissors to cut the fish into serving portions. Place the fish on the prepared pan.
- Drizzle the olive oil on the cod. Rub the oil all over the fish, on both sides. Sprinkle on the paprika, salt and pepper.
- Roast the cod on the center rack of the oven for 15 minutes, or until the fish is flaky and tender. Cut the cod into chunks that will fit into corn or flour tortillas.
Fish Taco Sauce
- While the cod is cooking, prepare the taco sauce. In a small bowl, whisk the sour cream, mayo, lime juice, hot sauce, chili powder and garlic powder until combined.
Taco Shells
- Heat an ungreased skillet over medium heat. When the pan is hot, add the flour or corn tortillas one at a time, or as many as will fit in a single layer. Cook until lightly browned on the first side, which could take about a minute. Flip over the tortilla and lightly brown the second side, then remove the tortillas to a platter.
Assemble the Fish Tacos
- Spread some creamy taco sauce on each warmed tortilla. Top with chunks of cooked cod, chopped red onions, tomatoes and lettuce. Squeeze on lime juice and add any other toppings you prefer, such as avocado, cilantro, cheese, chopped peppers, etc.
- Store leftover cod separately from the tortillas and toppings in a sealed container in the refrigerator for up to four days.
Notes
- Feel free to make these tacos using Oven-Fried Cod, Pan-Fried Cod, Grilled Cod, etc.
- If starting with leftover cod, warm it up in the microwave or crisp it in the air fryer first.
- Corn tortillas are pictured in the post. My favorite flour tortillas are the uncooked Fresca ones from Costco that you briefly brown in a pan on the stove.
- Nutrition information was calculated using corn tortillas and does not include toppings.
Nutrition
(Recipe Source: Cooking with Mamma C)
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