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Spiced, pan-crisped Pacific cod in warm tortillas with a crunchy lime slaw and a creamy lime sauce.
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Mild, flaky Pacific cod is ideal for tacos. A light spiced coating, a hot pan, and a fresh lime slaw make this a family favourite that's on the table in about 30 minutes.
Serves: 4 (8 tacos) | Prep: 20 minutes | Cook: 8 to 10 minutes
Ingredients
Fish
- 1 lb Pacific Cod Portions, thawed and cut into strips
- 1/2 cup all-purpose flour
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 to 3 tbsp neutral oil
- 8 small corn or flour tortillas
Lime slaw
- 2 cups shredded green or red cabbage
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tbsp olive oil
- Pinch of salt
Sauce
- 1/3 cup sour cream or plain yogurt
- 1 tbsp mayonnaise
- 1 tsp lime juice
- 1 tsp hot sauce, or to taste
To serve: sliced avocado and lime wedges.
Method
- Toss the slaw ingredients together and set aside. Stir the sauce ingredients together in a small bowl.
- Mix the flour, chili powder, cumin, garlic powder and salt in a shallow dish.
- Pat the cod strips dry, then coat them lightly in the spiced flour, shaking off the extra.
- Heat the oil in a large pan over medium-high heat. Cook the cod for 2 to 3 minutes per side, until golden and opaque through. Drain on paper towel.
- Warm the tortillas in a dry pan for about 20 seconds per side.
- Fill each tortilla with cod, slaw, a drizzle of sauce and a slice of avocado. Serve with lime wedges.
Tips
- Cook the fish in batches so the pan stays hot and the coating stays crisp.
- Pacific Rockfish or Ling Cod work just as well.
Safe to eat: Health Canada recommends cooking fish to 70°C (158°F), checked at the thickest part.
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