Have you ever had fish tacos? While they're often found fried, these grilled cod fish tacos are a delicious departure from the norm. Grilling the cod adds a smoky depth of flavor that perfectly complements the zesty marinade. So, if you're looking for a lighter twist on this classic dish without compromising on taste, you're in for a treat!
Grilled cod fish tacos are a variation of traditional fish tacos, which originated in Mexico, particularly in coastal regions like Baja California. However, the specific method of grilling the cod may not be traditional to Mexican cuisine but is rather a creative adaptation to suit different tastes and preferences.
This was inspired by my grilled mahi mahi, and pairs well with this pineapple mango salsa.
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🌟 Why You'll Love this Recipe
- Flavorful Twist: This recipe offers a flavorful twist on traditional fish tacos by grilling the cod instead of frying it. The smoky flavor from the grill adds depth to the dish, enhancing the overall taste experience.
- Lighter Option: Grilling the cod instead of frying it makes this recipe a lighter and healthier option without compromising on taste. It's perfect for those looking for a satisfying meal that's not overly heavy.
- Customizable Toppings: With the versatile cabbage topping and optional garnishes like avocado, these grilled cod fish tacos allow for personalization based on individual preferences. Whether you prefer extra spice, creaminess, or crunch, you can tailor the toppings to suit your taste buds.
🥘 Ingredients
The fresh cod provides a delicate and mild flavor, while the olive oil, lime zest, and garlic infuse the fish with a zesty and aromatic marinade, enhancing its taste. Ingredients like paprika and sea salt add depth and seasoning to the cod, while the cabbage topping, composed of shredded cabbage, scallions, and jalapeno, offers a refreshing crunch and balanced flavors, perfectly complementing the grilled fish.
- Cod loins or thick filets (fresh and deboned)
- Lime (for both zest and juice)
- Garlic cloves (smashed)
- Paprika
- Savoy cabbage (shredded)
- Scallions (thinly sliced)
- Jalapeno pepper (minced)
- Honey
- Avocado (halved, pitted, and sliced thinly)
- Flour or corn tortillas
See recipe card for quantities.
🔪 Instructions
Step 1: Prepare the fish by cutting it into equal-sized pieces and placing them in a bowl. Combine the fish with Extra Virgin Olive Oil (EVOO), lime zest and juice, smashed garlic, paprika, and a pinch of sea salt. Mix well and refrigerate while you prepare the cabbage.
Step 2: In another bowl, whisk together lime juice, honey, and grape seed or canola oil. Add shredded Savoy cabbage, sliced scallions, and minced jalapeno. Season with salt and let it sit for at least 15 minutes to allow the flavors to meld.
Step 3: Heat a grill pan or outdoor grill to high heat. Cook the marinated cod for approximately 3 minutes on each side until white and opaque inside. Remove from the grill and wipe it clean.
Step 4: Warm the tortillas on the grill. Assemble the tacos by placing a tortilla on a plate, adding some fish, avocado slices, and cabbage topping. Fold over and serve immediately. Enjoy your grilled cod fish tacos!
👩🏼🍳 Chef's Tip
- For perfectly grilled cod fish tacos, ensure your grill or grill pan is thoroughly preheated before cooking the fish.
📖 Substitutions & Variations
- Gluten-free Variation: substitute flour tortillas with corn tortillas or lettuce wraps.
- Asian-Inspired Variation: Marinate the cod in soy sauce, ginger, and garlic. Grill until cooked through and serve in lettuce cups. Top with sesame slaw made with Napa cabbage, carrots, rice vinegar, sesame oil, and toasted sesame seeds.
- Mediterranean-Inspired Variation: Marinate the cod in lemon zest, garlic, and oregano. Grill until done and serve in warm pita bread. Top with Greek salsa made with tomatoes, cucumbers, red onions, Kalamata olives, feta cheese, and lemon juice.
🍴 Equipment
- Grill pan or outdoor grill
- Mixing bowls
- Whisk
- Knife
- Cutting board
💭 Recipe FAQs
Yes, you can use other firm white fish such as haddock or halibut. Adjust cooking times accordingly based on the thickness of the fillets.
ou can make a vegetarian version by substituting the cod with grilled tofu or tempeh. Marinate the tofu or tempeh in the same marinade ingredients for a similar flavor profile.
While it's best to grill the fish just before serving for optimal freshness, you can marinate the fish and prepare the cabbage topping in advance. Store the marinated fish in the refrigerator and the cabbage topping in an airtight container until ready to use.
🥣 Storage & Reheating
Storage: Store leftover grilled cod fish tacos in an airtight container in the refrigerator for up to 2 days.
Reheating: To reheat, gently warm the tacos in a skillet over medium heat until heated through, or reassemble and heat in the microwave for 1-2 minutes.
Freezing: It's not recommended to freeze assembled tacos, but you can freeze the grilled cod separately for up to 2-3 months in airtight containers. Thaw overnight in the refrigerator before reheating and assembling.
🍷 Wine Pairing
The crisp acidity and fruity sweetness complement the zesty marinade and refreshing cabbage topping of the grilled cod fish tacos, enhancing the overall flavor profile of the dish.
👩🏼🍳 Top Tips
- Marinate for Flavor: Allow the cod to marinate for at least 30 minutes to infuse it with the zesty flavors of the marinade, enhancing its taste.
- Preheat Grill Pan: Ensure your grill pan or outdoor grill is preheated to high heat before cooking to achieve perfect grill marks and prevent sticking.
- Warm Tortillas: Warm the tortillas on the grill or stovetop before assembling the tacos to enhance their flavor and pliability, making them easier to fold and enjoy.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Grilled Cod Fish Tacos
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Equipment
- Grill pan or outdoor grill
- Mixing bowls
- Whisk
- Knife
- Cutting board
Ingredients
- 1 pound deboned cod loins or thick filets
- ¼ cup Extra Virgin Olive Oil EVOO
- 1 lime zested then juiced
- 2 cloves garlic smashed
- ½ teaspoon paprika
- Sea salt
- ½ head Savoy cabbage shredded
- 3 scallions thinly sliced
- 1 small jalapeno pepper minced
- ⅓ cup fresh lime juice
- 2 TBS honey
- ¼ cup grape seed or canola oil
- Sea salt
Additional Ingredients:
- 1 Avocado halved, pitted, scooped from the peel, and sliced thinly
- 8 flour or corn tortillas
Instructions
Prepare the Fish:
- Cut the cod into equal-sized pieces, approximately 3 inches square.
- In a medium bowl, combine the cod with Extra Virgin Olive Oil (EVOO), lime zest and juice, smashed garlic, paprika, and a pinch of sea salt. Mix well to ensure the fish is evenly coated.
- Cover the bowl and refrigerate the marinated fish while you prepare the cabbage topping.
Prepare the Cabbage Topping:
- In another medium bowl, whisk together fresh lime juice, honey, and grape seed or canola oil.
- Add shredded Savoy cabbage, thinly sliced scallions, and minced jalapeno to the bowl. Season with salt to taste.
- Mix everything together until well combined, then let it sit for at least 15 minutes to allow the flavors to meld.
Preheat the Grill Pan:
- Heat a grill pan or outdoor grill to high heat. Make sure the grill is properly preheated before cooking the fish.
Grill the Cod:
- Once the grill pan is hot, place the marinated cod on the grill.
- Cook the fish for approximately 3 minutes on each side, or until it turns white and opaque inside. Use a fork to check for doneness.
Warm the Tortillas:
- While the fish is cooking, warm the tortillas on the grill. Place as many tortillas as will fit at a time on the grill and allow them to warm up. Overlapping them slightly is fine.
Assemble the Tacos:
- Once the fish is cooked and the tortillas are warm, it's time to assemble the tacos.
- Place a tortilla on a plate and add a portion of the grilled cod on top.
- Top with slices of avocado and a generous amount of the cabbage topping.
- Fold the tortilla over the filling to form a taco and repeat with the remaining ingredients.
Serve and Enjoy:
- Serve the grilled cod fish tacos immediately while they are still warm.
- Garnish with additional toppings like fresh cilantro, salsa, or hot sauce if desired.
Video
Notes
Reheating: To reheat, gently warm the tacos in a skillet over medium heat until heated through, or reassemble and heat in the microwave for 1-2 minutes.
Freezing: It's not recommended to freeze assembled tacos, but you can freeze the grilled cod separately for up to 2-3 months in airtight containers. Thaw overnight in the refrigerator before reheating and assembling.
🌡️ Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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