These cod tacos are absolutely awesome, and they’re so easy to succeed with it almost shouldn’t be legal. The fish is seasoned with a straightforward spice mix and cooked quickly in a hot pan, keeping the texture intact and slightly crispy. A sharp red cabbage slaw adds crunch and acidity, and everything is brought together my a ridiculously smooth avocado crema.
Nothing requires advance planning. The slaw benefits from a short rest (nothing crazy), the crema comes together in minutes, and the cod cooks fast enough that the tortillas can be warmed at the last moment. It’s a practical setup that works perfectly for weeknights and scales easily if needed.
Recipe Notes
On the cod: Thicker fillets hold together better during cooking and flaking. If working with thinner pieces, reduce the heat slightly and turn once rather than flipping repeatedly. 
Spice level: The cayenne and jalapeño overlap on purpose. For less heat, drop the cayenne entirely and keep the jalapeño seeded; for more, leave some seeds in the crema rather than increasing the dry spices.
Crema texture: The avocado mixture should be pourable, not spoon-thick. Adding water gradually keeps the flavor intact without turning it into a dressing.
Slaw flexibility: Red cabbage is sturdy enough to sit dressed for several hours. Shredded carrot can be increased or replaced with thinly sliced cucumber or apple depending on what’s available.
Make-ahead: The spice blend can be mixed in advance and kept in a sealed jar. The slaw holds for up to a day refrigerated; the avocado crema is best made close to serving to avoid oxidation.
Leftovers: Store fish, slaw, and crema separately. Reheat the cod gently in a pan rather than the microwave to avoid drying it out.
How to Make Spicy Cod Tacos
Season the fish
The spices are mixed together in a small bowl. The cod is patted dry and coated evenly with the spice blend, pressing it into the surface rather than dusting it on loosely.
Cook the cod
Oil is heated in a large skillet over medium heat. The cod goes in once the pan is hot and cooks for about 4 minutes per side. The fish is ready when it flakes easily and is no longer translucent. Transfer to a plate and rest briefly.
Prepare the slaw
Red cabbage, carrot, apple cider vinegar, lime juice, and salt are mixed in a bowl and tossed until evenly coated. The slaw is refrigerated while the fish finishes cooking to let the flavors settle.
Make the avocado crema
Avocado, lime juice, cilantro, jalapeño, and salt are blended until smooth. Water is added gradually until the crema reaches a pourable consistency rather than a thick spread.
Assemble
Corn tortillas are warmed in a dry skillet or in a 350°F (175°C) oven until pliable. The cod is broken into large flakes and placed on the tortillas, followed by slaw, avocado crema, and tomatoes if using.
Spicy Cod Tacos with Avocado Crema
- Total Time: 148 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
Brighten up taco night with these flaky, spiced cod tacos, topped with a crunchy lime slaw and a creamy avocado-cilantro sauce.
Ingredients
- 2 teaspoons (10ml) paprika
- 1 teaspoon (5ml) garlic powder
- 1/2 teaspoon (2.5ml) dried oregano
- 1/2 teaspoon (2.5ml) dried thyme
- 1/2 teaspoon (2.5ml) ground black pepper
- 1/2 teaspoon (2.5ml) salt
- 1/4 teaspoon (1.2ml) cayenne pepper
- 1 1/2 pounds (0.68kg) fresh cod filets (cut into 2-3 large pieces)
- 1 tablespoon (15ml) oil (olive,avocado,grapeseed,etc.)
- 12 corn tortillas (gluten-free - check the ingredients)
- fresh cherry tomatoes (for topping (optional))
- 1 avocado (skin and pit removed)
- 2 tablespoons (30ml) fresh lime juice
- 1/4 cup (59ml) cilantro
- 1/2 jalapeno (seeded)
- 1/2 teaspoon (2.5ml) salt
- 1 to 2 tablespoons (15-30ml) water
- 2 cup (473ml) shredded red cabbage
Instructions
- For the Cabbage Slaw: In a medium bowl, combine shredded red cabbage, shredded carrot (or more red cabbage), apple cider vinegar, lime juice, and a pinch of salt. Toss to combine and set aside.
- For the Avocado Crema: In a food processor or blender, combine the avocado, fresh lime juice, cilantro, half a seeded jalapeno, 1/2 teaspoon (2.5ml) salt, and 1 to 2 tablespoons (15-30ml) water. Blend until smooth, adding more water if necessary to reach desired consistency. Set aside.
- For the Fish: In a small bowl, mix together the paprika, garlic powder, dried oregano, dried thyme, ground black pepper, 1/2 teaspoon (2.5ml) salt, and cayenne pepper.
- Rub the spice mixture evenly over the cod fillets.
- Heat 1 tablespoon (15ml) oil in a large skillet over medium-high heat. Place the seasoned cod fillets in the skillet and cook for about 4-6 minutes per side, or until the fish is flaky and cooked through.
- Remove the fish from the skillet and flake it into pieces using a fork.
- Assemble the Tacos: Warm the corn tortillas according to package directions.
- Divide the flaked cod among the tortillas.
- Top the cod with the cabbage slaw and a drizzle of the avocado crema.
- Garnish with fresh cherry tomatoes, if desired, and serve immediately.
Notes
- For gluten-free tacos, ensure your corn tortillas are certified gluten-free.
- To adjust the spice level, vary the amount of cayenne pepper used for the fish and the jalapeno in the avocado crema.
- When cooking the cod, aim for 4-6 minutes per side until it flakes easily with a fork.
- Prep Time: 45 minutes
- Cook Time: 103 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 455
- Sugar: 3
- Sodium: 450
- Fat: 11
- Saturated Fat: 1
- Unsaturated Fat: 10
- Carbohydrates: 38
- Fiber: 8
- Protein: 41
- Cholesterol: 100
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Frequently Asked Questions
What should I do if my cod fillets are thin?
If you’re using thinner cod fillets, reduce the heat slightly and turn them once rather than flipping repeatedly to prevent them from breaking apart.
How can I adjust the spice level in the tacos?
To reduce the heat, omit the cayenne and make sure to seed the jalapeño; for more heat, you can leave some seeds in the avocado crema.
What is the ideal consistency for the avocado crema?
The avocado crema should be pourable, so add water gradually until you achieve the right texture without compromising the flavor.
Perfect taco Tuesday indeed!!
These are absolutely incredible, the fish is to die for!
Favourite fish taco recipe on the interwebs