Cod Fish Tacos Recipe

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Juanita Published: January 12, 2021 Modified: June 1, 2021

How To Make Cod Fish Tacos

Modify your usual tacos with cod fish fillet as filling together with a cabbage and carrot slaw! This dish is made tastier with a chili-lime sauce!

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes



For the Fish:

  • 4pcswhite fish,skinless, firm such as cod or snapper fillet, mahi mahi, fresh is best, if frozen thawed
  • ½tspcumin
  • ½tspkosher salt
  • ¾tsplime chili seasoning,such as tajin classic

For the Sauce:

  • ¼cupfat-free Greek yogurt
  • 3tbsplight mayonnaise
  • 1tbsplime juice
  • 1-2tbspwater,to thin
  • ¾tspchili lime seasoning salt,such as tajin classic
  • tspkosher salt

For the Slaw:

  • ¼cupcilantro,chopped
  • 1cupwhite cabbage,sliced
  • 1cupred cabbage,sliced
  • ¼cupcarrots,shredded
  • 1tbspolive oil
  • 1tbsplime juice
  • ¼tspkosher salt
  • 8corn tortillas
  • lime wedges,for serving


  1. Season fish with salt, ground cumin and Tajin.

  2. Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.

  3. Toss the slaw ingredients and keep cold.

  4. Place on preheated skillet and spray with olive oil. Cook for about 4 to 5 minutes on each side until the fish is just opaque and charred. Break up in large chunks.

  5. Char the tortillas over an open flame on the burner or in a skillet for about 30 seconds on each side, stack on a plate covered with a towel to keep warm.

  6. Assemble tacos. Place slaw on the bottom of each tortilla, then top with fish and drizzle with sauce. Serve with lime wedges.


  • Calories: 358.11kcal
  • Fat: 11.37g
  • Saturated Fat: 2.17g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 4.49g
  • Polyunsaturated Fat: 3.82g
  • Carbohydrates: 28.41g
  • Fiber: 4.63g
  • Sugar: 3.73g
  • Protein: 37.73g
  • Cholesterol: 80.92mg
  • Sodium: 731.15mg
  • Calcium: 104.07mg
  • Potassium: 749.79mg
  • Iron: 2.09mg
  • Vitamin A: 81.29µg
  • Vitamin C: 26.34mg
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