cod fish tacos

How to make cod fish tacos in the air fryer with crunchy slaw, avocado, and tartar sauce.

Air Fryer Fish Tacos Recipe

salt & pepper (to taste)

all-purpose flour

egg (beaten)

panko breadcrumbs

salt

¼ tsp pepper

¾ tsp Old Bay

flour tortillas

purple cabbage

lettuce

avocado (sliced)

¼ cup tartar sauce

lemons

Cut fish filets as needed and pat dry on both sides. Once dry, season to taste with salt and pepper to taste.

Set up dredging station with 3 shallow dishes/bowls. Fill one dish with flour, another dish with whisked egg, and final dish with panko, salt, pepper, and any additional seasonings.

Coat each fish filet in flour, then egg, and then panko, pressing to coat well.

Preheat air fryer to 400°F (200°C).

Spray air fryer basket and add coated fish filets to preheated air fryer.

Cook for 10-13 minutes, depending on size of filets. (Cook through to 145°F / 63°C.)

If desired, flip halfway through. (I personally don’t flip them &amp; they turn out great!)

Allow cooked fish to rest a few minutes before slicing.

Assemble fish tacos with desired fillings and tartar sauce. Finish with a squeeze of lemon juice and enjoy.

Optional: serve in taco stand for fun presentation flair!

Yields 8 cod fish tacos.

Cod fish tacos with easy cajun seasoned blackened cod, healthy avocado crema made with yogurt, and shredded cabbage. A super easy 20 minute dinner the whole family will adore!

20 Minute Cod Fish Tacos

corn tortillas,

avocado

garlic,

limes, divided

cilantro

½ cup plain yogurt (not Greek)

salt, divided

sustainably sourced cod filet

Cajun seasoning,

butter

cabbage

Pico de gallo, optional

Warm Tortillas

Wrap tortillas in aluminum foil and place in oven set at 300 degrees. Alternatively, just before serving, warm the tortillas in a microwave, wrapped in a damp paper towel.

Make Avocado Crema

Puree avocado, garlic, juice from one lime, cilantro, yogurt and ½ teaspoon salt in a mini prep or food processor until smooth and creamy.

Cut and Season Cod

Cut cod into cubes (about ¾-inch to 1 inch) and spread out on a plate. Sprinkle with Cajun seasoning and salt. Toss to coat with the spices.

Cook Fish

Heat butter in a large non-stick skillet over high heat. When butter is melted and just starting to brown, add in the cod. Let cook, stirring once or twice until cooked through, about 6 minutes. Remove from the heat.

Assemble Tacos

Divide the cod among the tortillas, top with cabbage and avocado cream. Cut the remaining lime into wedges. Serve the tacos with lime and pico de gallo.

Excellent fish taco recipe.  Once assembled, the tacos look very appetizing just like they are pictured with the recipe.  My husband remarked that the tacos "looked and tasted gourmet restaurant quality."  I made the pico de gallo too, which says "optional", but I highly suggest following the red and yellow tomato pico de gallo recipe, it's delicious.  It will, of course, add additional time, but it's worth it.  For the Avocado Crema I used Kite Hill non-dairy yogurt instead of plain yogurt and the Crema tasted fantastic.  This is a tasty and beautiful looking dish with wonderful vibrant colors.  A healthy dish that you can feel good about eating.

My non-fish lovers decided they DO in fact like fish if it’s made like this! It’s on a frequent rotation.

We love this method of prep for fish tacos.  Great condiment suggestions, too.

We have made this recipe several times and love it. Our go to recipe for fish tacos. Easy to make and delicious.

My husband love love loves this recipe! It’s the avo cream that’s soooo good! 

I've made a number of fish tacos and these rank with some of the best!  The browned butter flavor with the Cajun seasoning was great!  I did substitute 1/2 of the yogurt with mayo for the Avocado Crema-because I always put a tad in my guacamole.  Maybe next time I'll try it in it's healthier version.

We will definitely make this again! The crema makes the tacos taste fresh.

We made this for dinner tonight. My store was out of Cajun spice so we used Old Bay. It was a delicious dinner.
Thanks for the great Instagram Live to show me what to do!

Loved it. Glad when I looked and 2 tacos were a serving. Doubt just 1 would do  tweaked a bit but still lovely 

Delicious and fast to make. Perfect for a weeknight!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1566920004/ez7i1tlnpzq9yvznjriw.mp4

Cod Fish Tacos

This recipe for cod fish tacos is seasoned white fish layered with corn cabbage slaw, a creamy sauce, avocado slices and a squeeze of fresh lime; all tucked inside warm corn tortillas. It’s a crowd-pleasing meal that’s quick, easy, and packed with flavor!

lime

chili powder

garlic powder

cumin

paprika (or cajun seasoning for more heat)

pepper

yogurt

honey

canned or frozen corn (if canned drained and if frozen, thawed)

jalapeño, minced

sour cream (or Greek yogurt)

mayo

paprika

cayenne pepper (optional

salt, as needed to taste

corn tortillas, diced or sliced avocado, lime wedges

In a shallow dish, whisk together lime juice, oil, chili powder, garlic powder, cumin, paprika, salt, and pepper. Add cod, tossing until evenly coated and gently rub all of the seasoning into the fish on alll sides. Let marinate 15 minutes, if you have the time.

Meanwhile, make the slaw: In a large bowl, stir together mayo, lime juice, cilantro, and honey. Add in cabbage, corn, and jalapeño. Toss to coat. Season with a dash of salt and pepper. Set aside.

Make the sauce: Combine all taco sauce ingredients in a small bowl and set aside.

For cooking the fish there are four different methods of cooking you could use:BROILER: Set oven to high broil. Position fish on baking pan sprayed with cooking spray. Broil fish for about 5 minutes, or until fish flakes when pierced with a fork.BAKE: Preheat oven to 375 degrees F. Place fish in baking dish sprayed with cooking spray. Bake for 8-12 minutes, or until fish flakes when pierced with a fork. PAN: Heat a bit of oil or spray with non-stick cooking spray in a large non-stick skillet over medium-high heat. Alternatively, you can use a cast iron skillet. When pan is hot, add fish. Lay in a flat layer and don’t overcrowd the pan or the fish will steam, not sear. Don’t move fish for 3 minutes once you’ve placed them in the hot pan — this helps get a good browned crust. Flip them after 3 minutes and cook for another 2-3 minutes, until just cooked through. Remove from heat.GRILL: Heat the grill to medium-high heat. Grill the fish for about 3-4 minutes before turning and cooking on the other side, or until fish is completely white and cooked through.

Once fish is done cooking, carefully break up the fish using a fork, into bite-sized pieces. Pop the tortillas in the microwave for 20-30 seconds, on a skillet for about 20-30 seconds per side, or on the grill for 20-30 seconds or just until they get a few char lines on each side.

Divide fish among heated tortillas and top with slaw and avocado. Squeeze lime juice on top and drizzle on sauce. Serve with chips, salsa, and margaritas and you’re good to go! Enjoy!

https://content.jwplatform.com/videos/5hNnpwoS.mp4

KC - Cod Fish Tacos - Rectangle 720p

Flavourful, easy fish tacos with lime crema is made with seasoned white fish, cabbage slaw, and lime sauce. It takes less than 25 minutes to prep and serve.

Fish Tacos with Lime Crema

tablespoons vegetable oil

tablespoon lime juice

teaspoons ground cumin

teaspoons paprika

coriander

teaspoon red pepper powder

teaspoon garlic powder

teaspoon salt

teaspoon ground black pepper

pound white fish (such as cod, snapper, tilapia)

sour cream

mayonnaise

lime juice

cabbage, shredded

cilantro, chopped

green onion, sliced

(6-inch) soft taco tortillas

avocado, sliced (optional)

Prepare the fish

  Preheat oven to 425°F. In a small bowl, combine vegetable oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt and pepper. Dip the fish into the bowl and turn the fish until it is evenly coated with the marinade. Place the fish onto a lined baking tray and let it marinate in the refrigerator for 15 minutes. Bake for 9-10 minutes until the fish is flaky when tested with a fork. Transfer the fish into a plate and break into smaller pieces using a fork.

Make the lime crema

In a small bowl, whisk together all the crema ingredients (sour cream, mayonnaise, lime juice, lime zest, and salt). Set aside.

Make the slaw

In a large bowl, combine all the slaw ingredients (cabbage, cilantro, green onion, and garlic). Set aside.

Heat the soft tortillas

Heat the soft tortillas according to the package instructions, or heat in an ungreased skillet over medium heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.

Assemble the tacos

Divide the fish evenly into each taco, top each taco with 1/4 cup of slaw and sliced avocados (optional). Pour 1 tablespoon of crema on top.

Loved the recipe! The marinade seasoning was wow . You just can’t beat tacos any time through the week . Thanks for sharing the the recipe with us and once again , loved the recipe!

Loved this recipe, I doubled the marinate and lime crema sauce. Also i added 1 full lime zest to recipe so if doubled would be two. Absolutely delicious!

https://www.youtube.com/watch?v=1gY37USRx-4

Tacos are one of my favourite Mexican dishes, and my favourite taco of all time is the fish taco. There is something incredible that happens when cabbage, sour cream, lime and cilantro come together with seasoned, tender and flaky white fish filets that creates a mouthful of tangy and exquisite flavour. Everyone needs to experience these flavourful and easy fish tacos with lime crema and cabbage slaw. You won't regret it.

FULL RECIPE: https://www.aheadofthyme.com/2016/08/easy-fish-tacos-lime-crema/

PIN for later: https://www.pinterest.ca/pin/150870656257929788/

C O N N E C T 

Instagram: https://www.instagram.com/aheadofthyme/
Facebook: https://www.facebook.com/aheadofthyme/
Twitter: https://twitter.com/aheadofthyme
Pinterest: https://www.pinterest.com/aheadofthyme/

#fishtacos #limecrema #tacos

Code: GSKI5UUDXV7NRLNV

These baked cod fish tacos are an easy dinner. They're dairy free and simple enough for a weeknight dinner, but tasty enough for a crowd! They taste deep fried (without being deep fried) and are drizzled with a spicy tahini dressing.

Baked Spicy Cod Fish Tacos

cod (about 4 pieces, defrosted if previously frozen)

gluten free all purpose flour

breadcrumbs

eggs

cilantro lime rice

limes

tahini

garlic (about 1 clove)

sriracha

(about 2-4 tablespoons)

preheat

Preheat the oven 375 degrees Fahrenheit. 

slice the fish

Slice each piece of cod into about 1 inch wide by 2 inch long pieces. 

whisk egg

In a medium bowl, whisk the egg until the yolk is completely broken up. 

combine flour

In a second bowl, combine the flour, breadcrumbs, spices and salt. 

dip into egg

Dip each piece of cod into the egg, then immediately into the breadcrumb mixture and place on a baking sheet lined with parchment paper. Repeat until all fish has been used. 

bake

Add to the preheated oven for 10-14 minutes, or until the fish is cooked through and easily flakes with a fork. 

shred cabbage

Meanwhile, in a medium bowl, combine the shredded cabbage (I like to use a mandoline to grate it finely), lime juice, cilantro, mayo and salt. Massage with your hands and let sit to marinate. 

make dressing

In a second bowl, whisk together the ingredients for the dressing, adding enough water so it isn't too thick. Add just 2-4 tbsp at a time so it doesn't get too watery too quickly.

The breadcrumb mixture at this point will kind of just be sitting on top of the cod, so to give a feel of it being a bit more deep fried, add enough oil to a pan to coat the bottom. Once hot, add each piece of cod (leaving enough space between each) and cook on each side for 1-2 minutes or until golden brown. 

add to wire rack

Transfer to a wire rack while you finish all of the fish.

serve

Assemble the tacos with a tortilla, cilantro lime rice (or just serve this on the side), cod, cabbage, pico de gallo and the spicy tahini dressing. Enjoy!

I'm so excited to find your site! My daughter was just diagnosed with multiple food sensitivities so I'm searching for gluten, dairy, cane sugar and egg free recipes and I've already found so many great options here! Any thoughts on making this without the egg? I've learned about flax eggs, but not sure if it works when trying to bread fish. Thanks in advance!

This recipe is divine! I tried it today and ate way too much! I think I may have the tahini dressing on everything from now on!

Tacos don’t get better than this! Flaky cod, crunchy veggies, and creamy avocado crema come together to create the ultimate fish taco experience.

Cod Fish Tacos 

shallots onion

water

red wine vinegar (or any other vinegar)

sugar

garlic (grated)

- 1 Tablespoon each (chopped cilantro, green onion)

Tablespoons milk

mixes pepper seasoning, Old Bay, paprika, chili lime seasoning)

black pepper,

Tablespoons oil (for frying)

carrot (grated)

zucchini

cherry tomatoes (sliced)

cilantro (parsley, green onion, etc.)

Slice the shallots or red onion and put them in a jar or bowl.

In a small saucepan, combine the water, red wine vinegar, sugar and salt. Cook just until it reaches a simmer and all the sugar is dissolved.

Pour the pickling liquid over the shallots/onion. Set aside while you are preparing the rest of the meal. The pickled onions will be good in the refrigerator for several weeks.

Pickled Onions

In a blender, combine all the ingredients for the avocado crema until smooth. Season with with salt and ground black pepper, to taste. You can add more or less lime juice, depending on how you like it. Also, you can add a splash more milk or buttermilk to thin it out more, if you want to.

Avocado Crema

Prep all your toppings - shred the cabbage, grate the carrot and zucchini, chop the tomatoes, cilantro and green onions. Toss the cabbage, carrot, zucchini, and herbs together.

Other Taco Toppings

Season the fish with salt, ground black pepper and any seasoning mixes that you like. I use lemon pepper seasoning, chili lime seasoning, paprika, and Old Bay.

Heat the oil over medium-high heat in a large skillet.  Cook the fish until it's golden brown and cooked through on both sides, about 3 minutes per side.

Cooking the Fish

Heat the tortillas in a skillet or the microwave to warm.

Place the cabbage mixture in the center of the tortillas, top with the fish, pickled onions and tomatoes. Drizzle with the Avocado Crema.

When I serve Tacos for guests, I make a bar with all the different components and then everyone can customize their tacos any way they want.

Top 6 cod fish tacos recipes from across the web

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Air Fryer Fish Tacos Recipe

20 Minute Cod Fish Tacos

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Fish Tacos with Lime Crema

Baked Spicy Cod Fish Tacos

Cod Fish Tacos

Top 6 cod fish tacos recipes from across the web

The most viewed cod fish tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Air Fryer Fish Tacos Recipe

20 Minute Cod Fish Tacos

Cod Fish Tacos

Fish Tacos with Lime Crema

Baked Spicy Cod Fish Tacos

Cod Fish Tacos

The most viewed cod fish tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine