Grilled Cod Fish Tacos

Grilled Cod Fish Tacos are made with flavorful grilled cod with zesty marinade, topped with refreshing slaw and avocado, wrapped in warm tortillas. A delicious and easy recipe for a satisfying meal.

Course Main Dish

Cuisine Tex-Mex

Prep Time 15

Cook Time 10

Total Time 25

Servings Tacos

Calories 304kcal

Author Meghan Birnbaum

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

Get Recipe Ingredients

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

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.

Nutrition