Cod Fish Tacos

platter of fish tacos with toppings and lime wedge

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These cod tacos feature a creamy sauce and a great combination of textures and flavors. You can cook the fish according to the instructions below or use fried, grilled or broiled cod.

Prep Time10

Cook Time15

Total Time25

Course: dinner

Cuisine: American

Servings:

Calories: 320kcal

Author: Mamma C

Ingredients

Cod for Tacos

1 pound cod fillets (or any white fish such as haddock, pollock, halibut, orange roughy, etc.)
1 tablespoon olive oil
½ teaspoon paprika
1 pinch salt
1 pinch black pepper

Creamy Taco Sauce

½ cup sour cream (light is fine)
1 tablespoon mayonnaise
1 teaspoon lime juice
½ teaspoon hot sauce
½ teaspoon chili powder
¼ teaspoon garlic powder

Taco Shells

8 flour or corn tortillas (See notes.)

Toppings - to your taste

chopped red onion
lettuce
chopped cocktail tomatoes
lime juice
chopped avocado (optional)
cilantro (optional)
shredded Monterey Jack cheese (Optional. Can substitute quesadilla cheese or any you prefer.)
chopped red peppers (optional)

Instructions

Cod for Tacos (See notes)

Preheat the oven to 400 degrees F. Line a half-sheet pan with foil.
Rub your thumbs along the cod to feel for any bones to remove. Use a knife or kitchen scissors to cut the fish into serving portions. Place the fish on the prepared pan.
Drizzle the olive oil on the cod. Rub the oil all over the fish, on both sides. Sprinkle on the paprika, salt and pepper.
Roast the cod on the center rack of the oven for 15 minutes, or until the fish is flaky and tender. Cut the cod into chunks that will fit into corn or flour tortillas.

Fish Taco Sauce

While the cod is cooking, prepare the taco sauce. In a small bowl, whisk the sour cream, mayo, lime juice, hot sauce, chili powder and garlic powder until combined.

Taco Shells

Heat an ungreased skillet over medium heat. When the pan is hot, add the flour or corn tortillas one at a time, or as many as will fit in a single layer. Cook until lightly browned on the first side, which could take about a minute. Flip over the tortilla and lightly brown the second side, then remove the tortillas to a platter.

Assemble the Fish Tacos

Spread some creamy taco sauce on each warmed tortilla. Top with chunks of cooked cod, chopped red onions, tomatoes and lettuce. Squeeze on lime juice and add any other toppings you prefer, such as avocado, cilantro, cheese, chopped peppers, etc.
Store leftover cod separately from the tortillas and toppings in a sealed container in the refrigerator for up to four days.

Notes

Feel free to make these tacos using Oven-Fried Cod, Pan-Fried Cod, Grilled Cod, etc.
If starting with leftover cod, warm it up in the microwave or crisp it in the air fryer first.
Corn tortillas are pictured in the post. My favorite flour tortillas are the uncooked Fresca ones from Costco that you briefly brown in a pan on the stove.
Nutrition information was calculated using corn tortillas and does not include toppings.

Nutrition