These Healthy Cod Fish Tacos are served pan-seared or baked. The fish is seasoned with a homemade seasoning blend and then topped with warm and charred tortillas, crunchy slaw, avocado, and fresh tomatoes.
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How Does Cod Taste
It’s a mild-flavored white fish with a delicate texture. It’s one of the best to use if you aren’t a fan of fish with a “fishy” taste. It’s slightly sweet, moist, and flaky. The flavor is delicate, so it can be paired with a variety of seasonings and sauces.
How to Season the Fish
I like to use my Homemade Taco Seasoning or Homemade Blackened Seasoning. Both work so well for cod. You can also use any of your favorite store-bought blends or rubs.
How to Make Cod Fish Tacos
Full detailed instructions are below in the recipe card.
- Dry the fish completely and allow the fish to come to room temperature.
- Drizzle melted butter onto both sides of the fish.
- Combine the spices in a bowl and sprinkle the spices over the fish.
- Heat a cast iron or stainless-steel skillet on medium-high heat. Add 1 tablespoon of butter.
- When the butter has melted, add the fish to the pan. Cook both sides.
- Remove the fish and set aside to cool.
- Assemble the tacos.
Baked Cod Fish Tacos
My Baked Cod in Foil recipe works wonderfully for tacos! Bake the fish at 400 degrees for 20-25 minutes.
What Type of Tortillas to Use
I love corn tortillas for the authentic flavor and the street tacos vibe. Here are options:
- Corn tortillas: These are the traditional and most commonly used tortillas for tacos in Mexico. They are made from masa harina (a type of corn flour) and are usually smaller in size than flour tortillas. They have a slightly nutty and sweet flavor and a slightly chewy texture. They are also gluten-free.
- Flour tortillas: These are a popular option in the US, and are made from wheat flour, water, and fat (such as lard or vegetable shortening). Flour tortillas are softer than corn tortillas, making them easier to fold and hold together. They have a neutral flavor.
- Whole wheat tortillas: These are a healthier alternative to traditional flour tortillas, as they are made with whole wheat flour instead of refined flour. They have a nuttier flavor and a denser texture than regular flour tortillas.
Seared Tortillas
I like to sear my tortillas in a cast iron skillet, usually a grill pan. This is optional but adds flavor. Warm tortillas are wonderful for tacos. Heat a skillet to high heat and add your tortillas. I sear one side.
How to Tell When the Fish Has Finished Cooking
Cod should be cooked to an internal temperature of 135-145 degrees. Use a meat thermometer and/or check for flakiness. Gently press the thickest part of the fish using a fork. If it flakes easily, it is done. The flesh of the fish should be opaque.
Dry Overcooked Fish
If the fish is dry and tastes rubbery it was overcooked. Follow the tips above to avoid overcooking the fish.
Toppings and Substitution Ideas
I love to serve them with my Mango Salad Dressing, Mango Pineapple Salsa and Southwest Salad Dressing recipe. Here are other toppings:
- Avocado
- Salsa
- Tomatoes
- Shredded lettuce
- Shredded Cheese
- Onions
- Fresh Lime
- Jalapenos
How to Store Leftovers
Leftovers can be stored in the fridge tightly sealed for 3-4 days.
How to Freeze
Cooked cod can be stored in the freezer for up to three months (tightly covered and sealed). When you’re ready to use it, simply thaw it in the refrigerator overnight before reheating it.
Pair With These Recipes
Tace Bell Creamy Jalapeno Sauce
Chipotle Cilantro Lime Rice
Smoked Salsa Recipe
Air Fryer Tortilla Chips
Homemade Queso Cheese Dip
Check out our guide for Side Dishes for Cod and What to Serve.
More Taco Recipes
Spicy Shrimp Tacos
Lobster Tacos
Pork Belly Tacos
Creamy Shrimp Enchiladas
More Cod Recipes
Air Fryer Cod (Breaded or No Breading)
Homemade Fish Fingers (Fish Sticks)
Nobu Miso Black Cod
Pan Seared Cod with Lemon Butter
Crispy Fish Sandwich
Smoked Fish Dip
Cod Fish Tacos
Ingredients
- 1 1/2 pounds white fish cod, tilapia, etc. Sliced lengthwise into pieces. See notes for substitutions
- 2 tablespoons unsalted butter or olive oil Melted and measured solid.
Spices for Blackened Fish Tacos
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon thyme
Spices for Homemade Taco Seasoning (or you can use a store-bought package)
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
- cayenne pepper Optional for spicy
Tortillas and Toppings
- 8 corn tortillas You can use any tortilla you wish.
- 1/4 cup chopped red cabbage
- 2-3 tablespoons chopped red onions
- 2-3 tablespoons chopped tomatoes
Instructions
- Dry the fish completely and allow the fish to come to room temperature for 15 minutes.
- Drizzle 1 tablespoon of melted butter or oil onto both sides of the fish.
- Combine the spices in a bowl and sprinkle the spices over the fish. Be sure to season the sides of the fish.
Pan Seared Fish Instructions
- Heat a cast iron or stainless-steel skillet on medium-high heat. Add 1 tablespoon of butter.
- When the butter has melted, add the fish to the pan. Do not overcrowd the pan. The fish shouldn’t touch. Cook the fish in batches if needed.
- Cook the fish for 2-3 minutes on each side until the fish is cooked through. It will turn opaque at the center. The fish will easily flake with a fork when it has finished cooking.
- Remove the fish and set aside to cool.
- Heat and warm the tortillas in accordance with instructions on the packaging. You can also char the tortillas on the grill or in the skillet.
- Assemble the tacos.
Air Fryer Instructions
- Spray the air fryer basket with cooking oil. Add the seasoned fish to the air fryer. Air fry at 400 degrees for 7-10 minutes or until the fish is flaky. Cook time will vary based on the size and how thick the fish fillets are.
Notes
- You can use halibut, tilapia, snapper, flounder, or even salmon.
- For baked fish, bake the fish at 400 degrees for 20-25 minutes.
- You can warm the tortillas however you want. You can pan sear, heat them in the oven, on the grill etc. Warm until soft.
- Instead of making your own blackened seasoning, you can use 1 1/2 tablespoons of a store-bought blend.
- Dry the fish thoroughly before coating it in butter or oil. Wet fish is more likely to stick to the pan when pan searing.
- Avoid using fish cold and straight from the fridge. I like to pull the fish from the fridge and allow it to rest for 15 minutes.
- When pan searing, the pan will need to get really hot. Cast iron usually smokes. This is normal. You can use a fan over the stove or open up a window as well.
- Don’t move the fish after you have placed it down on the skillet. It’s more likely to crumble, break, and not turn out pretty! Allow it to cook and get ready for flipping.
- Use a timer while cooking the fish if you are easily distracted. It will only need to cook for 2-3 minutes on each side.