Fish Tacos

We celebrated a family birthday recently and the guest of honor requested Fish Tacos. My husband, being the beef lover that his is, was very apprehensive at the thought of a fish taco, but guess who ended up eating three of them? Yep.

The fish I chose was cod, but any mild white fish will work - cod, tilapia, halibut, snapper, grouper, haddock, flounder, etc. I like to place the fish in the marinade for about an hour before cooking (longer is okay). That leaves plenty of time to make the cabbage slaw and prepare the toppings.

Fish Tacos with Red Cabbage Slaw

makes about 8 tacos

Printable Recipe

Ingredients

Fish:

• 2 pounds cod fillets, cut into 1/2-inch thick strips (*see notes below)

• 3 tablespoons vegetable oil

• 2 teaspoons old bay seasoning

• 1 teaspoon granulated onion powder

• 1 teaspoon granulated garlic powder

• 1/2 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• (optional) 1/4 teaspoon cayenne pepper

Slaw:

• 2 cups shredded red cabbage

• 1 cup corn kernels

• 1/4 cup mayonnaise

• 1 tablespoon honey

• juice of one lime

• 1 jalapeno, seeded and finely minced

• 1 tablespoons chopped fresh cilantro

• kosher salt and pepper to taste

Additional:

• 8-inch flour tortillas

• lime wedges

• chopped cilantro

• chopped tomatoes

• mexican crema or sour cream

• diced avocado or guacamole

• pickled red onions

• pico de gallo

Directions

To marinate the fish:

1. In a large bowl, whisk together the olive oil, old bay, onion powder, garlic powder, cumin, smoked paprika, and optional cayenne.

2. Add fish strips and toss well to evenly coat; set aside for at least an hour.

To make the cabbage slaw:

1. In a large bowl, whisk together the mayonnaise, honey, and lime juice and add the cabbage, corn, jalapeno, and cilantro; toss well and add salt and pepper to taste.

To cook the fish:

1. Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large skillet over medium heat.

2. Cook fish strips in a single layer for a couple of minutes per side until cooked through, being careful not to crowd the pan; repeat until all fish is cooked. Alternatively, you can cook the fish on a parchment or silpat-lined half sheet pan in a 350F oven for 8-10 minutes.

To assemble the tacos:

1. Place 1/8th of the cabbage slaw in the center of an 8-inch flour tortilla and top with 1/8th of the cooked fish.

2. Garnish as desired.

Notes

• Any mild white fish can be used (cod, tilapia, halibut, snapper, grouper, haddock, flounder, etc).

• We like flour tortillas, but feel free to use corn tortillas if you prefer.

• The marinated fish and cabbage slaw make a wonderful combination, but each can stand on their own merits so consider serving them separately.

Baked Cod with Butter Sauce

I just love the easy of this quick oven baked cod recipe, especially on those days when you’re short on time and need to get dinner on the table fast. Feel free to substitute any mild white fish for the cod. If time allows, pour the pan juices that collect after baking into a skillet and reduce them down to make a nice sauce to pour over the cod and whichever vegetables you serve alongside.

Start by combining melted butter, freshly squeezed lemon juice, minced garlic, granulated onion, and salt.

Place the fillets in a single layer in a baking dish that’s been sprayed with nonstick spray. I like to toss the squeezed lemons in there for a little added color.

Pour the butter mixture evenly over the fillets.

I decided to toss in a few tiny tomatoes just for the heck of it. They add yet more color and taste great after roasting.

Cook the fish until reaches an internal temperature of 145F or is completely opaque and flakes easily with a fork (about 10 minutes per inch of thickness).

If time allows, pour the pan juices into a skillet and reduce for a minute or two on the stove top - pour over fish and vegetables.

Items used to make this recipe:

(affiliate links)

• square ceramic baker https://amzn.to/3LCLNoX

• stainless skillet https://amzn.to/31jReSl

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Oven Baked Cod with Butter Sauce

makes 6 servings

Printable Recipe

Ingredients

• 1 1/2 pounds boneless, skinless cod fillets (or other mild white fish)

• 3 tablespoons unsalted butter, melted

• 3 tablespoons freshly squeezed lemon juice (reserve the lemon wedges)

• 3 cloves garlic, minced

• 1/4 teaspoon granulated onion powder

• 1/8 teaspoon fine salt

• optional: cherry tomatoes and fresh Italian flat leaf parsley for garnish

Directions

• Preheat oven to 400F, place rack in center position, and spray a ceramic baking dish with nonstick spray.

• Place fish fillets in the baking dish in a single layer.

• In a small bowl, combine the melted butter, lemon juice, garlic, granulated onion, and salt; mix well and pour over fish.

• If you like, toss the leftover squeezed lemon rinds and a handful of small cherry tomatoes into the dish.

• Bake for 15-20 minutes until fish reaches 145F or is completely opaque and flakes easily with a fork (about 10 minutes per inch of thickness).

• Remove fish from oven and sprinkle with freshly chopped parsley just before serving.