Crispy Cod Tacos
Cod tacos are marinated then cooked until golden brown and crispy. They’re served with a crunchy slaw and creamy sauce on warm tortillas. Add these to the menu for your next taco night. They’re gluten free and dairy free.
Looking for more taco recipes? Try my crispy baked beef tacos, sauteed baja shrimp tacos with slaw, or adobo chicken tacos.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make these cod fish tacos:
- Warm corn tortillas – can also use flour tortillas.
- Cod fillets – either fresh or thawed if using frozen fish.
- Marinade – olive oil, lime zest, fresh lime juice, and a seasoning mix of ground cumin, smoked paprika, garlic powder, kosher salt, and black pepper.
- Potato starch – a great naturally gluten free flour to use for breading proteins when wanting to achieve a crispy exterior.
- Avocado oil – a great neutral oil for shallow frying.
- Crunchy cabbage slaw – green cabbage, carrot, fresh cilantro, and lime juice.
- Chili lime mayo
How to Make Cod Tacos: Step by Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Marinate fish. In a medium bowl, whisk together olive oil, lime zest, fresh lime juice, ground cumin, smoked paprika, garlic powder, kosher salt, and black pepper. Pat the fillets dry, cut them into 2-inch cubes, and add to the marinade, spooning it over the top until the fish pieces are well coated. Marinate for 10-15 minutes.
- Warm tortillas. Warm in a dry pan, directly over a low gas flame, or in the microwave according to package instructions until lightly golden brown and pliable.
- Make slaw. In a large bowl, toss cabbage with cilantro, lime juice, salt, and a drizzle of olive oil.
- Dredge. Add the potato starch to a shallow bowl. Dip the marinated pieces of fish in the potato starch until thoroughly coated. Transfer to a plate.
- Cook fish. Heat a large skillet with enough avocado oil to cover the bottom over medium heat. Arrange the cod in a single layer and cook for 3-4 minutes on each side until golden brown and crispy or until the internal temperature has reached your desired temperature.
- Assemble. Load up tortillas with chili lime mayo, crispy fish, and slaw. Serve with lime wedges.
Helpful Tips
- Don’t overcook the fish. It’s done when it flakes easily with a fork.
- The potato starch will start to absorb some into the marinated fish after you dredge it, but that’s okay. You don’t need to re-dredge the fish pieces.
- The cooking time may vary. It’ll depend on the thickness of your fish.
Quick Tip: Use a cast iron skillet over a non-stick pan for the crispiest exterior. Ideally something with high walls, such as a dutch oven. Even though we’re shallow frying the fish, the oil still splatters.
Storage
These crispy fish tacos are best eaten fresh. However, if you have leftovers, store the toppings and fish is a separate airtight container in the fridge and consume the following day.
Re-crisp them up by adding them to a little oil over medium heat or alternatively cooking them in the air fryer, just avoid using the microwave.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this cod fish taco recipe using what you already have? Here are some ideas…
- No cod? – you can also use another mild white fish such as mahi mahi, halibut, etc.
- No green cabbage? – you can also use purple/red cabbage.
- Don’t like cilantro? – leave it out.
- Add-ins – thinly sliced red onion, hot sauce or red pepper flakes for a spicy kick, red bell pepper for added crunch, etc.
Frequently Asked Questions
Shredded cabbage, cilantro, red onion, avocado, and lime crema are classics. Mango salsa or pickled onions are amazing too.
Yes, just thaw fully first in a large bowl of cold water. Pat dry with paper towels before marinating.
More Taco Recipes
- Crispy Baked Beef Tacos
- Sauteed Baja Shrimp Tacos With Slaw
- Adobo Chicken Tacos
- Roasted Cauliflower and Chickpea Tacos
I hope you love these Cod Tacos! If you make this recipe, please leave a comment & a star rating below. Thank you!
Crispy Cod Tacos
Ingredients
Marinade
- 2 tablespoons olive oil
- zest of 1 lime
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon diamond crystal kosher salt reduce to ½ teaspoon if using any other kind
- ¼ teaspoon black pepper
- 1.25 – 1.5 pounds cod skin removed
Cilantro Lime Slaw
- 3 cups thinly sliced green cabbage
- ½ cup shredded carrot
- ½ cup cilantro roughly chopped
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- kosher salt to taste
Other
- ¾ cup potato starch
- avocado oil
- corn or flour tortillas
- chili lime mayo
Instructions
- Marinate fish. In a medium bowl, whisk together olive oil, lime zest, fresh lime juice, ground cumin, smoked paprika, garlic powder, kosher salt, and black pepper. Pat the fillets dry, cut them into 2-inch cubes, and add to the marinade, spooning it over the top until the fish pieces are well coated. Marinate for 10-15 minutes.
- Warm tortillas. Warm in a dry pan, directly over a low gas flame, or in the microwave according to package instructions until lightly golden brown and pliable. Cover with a tea towel until ready to use.
- Make slaw. In a large bowl, toss cabbage with cilantro, lime juice, salt, and a drizzle of olive oil.
- Dredge. Add the potato starch to a shallow bowl. Dip the marinated pieces of fish in the potato starch until thoroughly coated. Transfer to a plate.
- Cook fish. Heat a large skillet with enough avocado oil to cover the bottom over medium heat. Arrange the cod in a single layer and cook for 3-4 minutes on each side until golden brown and crispy or until the internal temperature has reached your desired temperature.
- Assemble. Load up tortillas with chili lime mayo, crispy fish, and slaw. Serve with lime wedges.