Easy Skillet Cod Fish Tacos
These Easy Skillet Cod Fish Tacos are made with flaky, pan-seared cod and topped with a creamy cabbage slaw. Ready in just 20 minutes, this light and flavorful cod fish taco recipe is perfect for weeknights or meatless Fridays during Lent.
Servings: 4
Ingredients
- 4 (4-ounce) skinless cod fillets
- 3/4 teaspoon chile-lime seasoning such as Tajin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 2 tablespoons butter or oil divided
- 8 corn tortillas
- Spicy Coleslaw
Instructions
- Season fish with Tajin, smoked paprika, and salt.
- Place fish fillets in preheated skillet with 1 tablespoon of butter or oil and cook 4 to 5 minutes on each side until fish is just opaque and lightly charred. Break up into chunks.
- Warm tortillas on skillet where fish was cooked. Add remaining butter or oil to skillet, if necessary.
- Assemble tacos. Place fish on the bottom of each tortilla, top with coleslaw and drizzle with your favorite toppings.
Notes
- Pat the cod dry before seasoning to help it brown properly in the skillet.
- Cod cooks quickly — about 4–5 minutes per side. Remove from heat once it flakes easily with a fork.
- Frozen cod works well; thaw completely and blot dry before cooking.
- Warm tortillas in the same skillet after cooking the fish for extra flavor.
- Store leftover cod and slaw separately in the refrigerator for up to 2 days.
Nutrition
Calories: 253kcal | Carbohydrates: 31g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 777mg | Potassium: 314mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3227IU | Vitamin C: 30mg | Calcium: 103mg | Iron: 1mg