Description
Grilled Cod Fish Tacos are Taco Tuesday dream! Hearty cod fillets are generously dusted with smoky-spiced homemade taco seasoning, grilled until perfectly tender & flaky, & served in tortillas topped with a zesty ginger mango slaw & creamy + cooling avocado crema. These grilled cod tacos are easy to make, light & healthy, & perfect for weeknight grilling!
Ingredients
Scale
- 1 1/2 pounds fresh cod fillet
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- scant 1 teaspoon dried oregano
- scant 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- optional: up to 1/4 teaspoon cayenne pepper
- kosher salt & ground black pepper, to season
- for serving, as desired: charred corn tortillas, Ginger Mango Slaw (below) or tangy slaw of choice, Avocado Crema (below) or dairy-free crema, finely chopped cilantro, lime wedges, etc.
for the ginger mango slaw:
- 2 cups finely shredded green cabbage
- 1 mango, pitted, peeled & finely diced
- 3 green onions, thinly sliced
- optional: 1 jalapeno pepper, deseeded as desired & thinly sliced
- 1-inch piece of ginger, finely chopped or grated (about 1 tablespoon grated)
- 2 tablespoons seasoned rice vinegar
- 2 teaspoons agave or honey
for the avocado crema:
- 1 large avocado, pitted & peeled
- optional: 1 jalapeno pepper, deseeded as desired & thinly sliced
- 1 small clove garlic
- 1/2 cup sour cream or plain yogurt
- 1 large, juicy lime, juiced
- 1/2 teaspoon kosher salt & ground black pepper, to season
Instructions
- Preheat the grill for medium direct heat grilling, 400-450 degrees F. Once the grill is hot, clean the grates by scraping away any built up reside.
- Prepare the cod: Cut the cod fillets into uniformly sized pieces, between 3 and 5 inches long. Smaller pieces are easier to handle on the grill & won’t stick when you flip them – aim for sizes no bigger than your thin metal or fish spatula. Pat dry with a paper towel. To a small bowl or jar, add the chili powder, ground cumin, dried oregano, smoked paprika, & garlic powder. Stir or shake to combine. Season the cod with the spice mixture, 1 1/2 teaspoons kosher salt, & ground black pepper as desired, ensuring you coat the entire surface of the fish. Set aside.
- Prepare the ginger mango slaw: In a medium bowl, combine the shredded cabbage, diced mango, & sliced green onion. In a small bowl, combine the grated ginger, seasoned rice vinegar, & agave. Season with a pinch of salt. Set slaw and ginger dressing aside until serving.
- Prepare the avocado crema: Combine all listed ingredients in a food processor, seasoning with 1/2 teaspoon kosher salt and ground black pepper as desired. Pulse to break up the avocado & garlic, then blend until smooth & creamy. If necessary, add a couple tablespoons water to smooth out texture. Set aside, or store in an airtight container in the refrigerator for up to 2 days.
- Grill the cod: Just before placing the fish on the grill, generously oil a wad of paper towel. Use grilling tongs to run the oiled paper towel over the grill grates, generously oiling the grates. Place cod fillets directly on the grill grates. Cover & grill 3-4 minutes. Using a thin metal or fish spatula, flip the cod and continue to cook for 1-2 minutes, until cod flakes apart easily or the internal temperature reads 140 degrees F. (Tip: Spray your spatula with nonstick cooking spray to help prevent any chance of sticking). Transfer fish to a clean plate.
- Assemble grilled fish tacos & serve: Toss prepared mango slaw mixture with the prepared ginger dressing. Add grilled cod to warmed corn tortillas, layering on the ginger mango slaw & avocado crema. Serve immediately with chopped fresh cilantro & lime wedges, as desired. Enjoy!
Notes
- Tips for Grilling Fish: While fish has a notorious reputation for sticking on the grill, sticking is easily avoided with a couple of simple tips:
- Equipment: Fish is easiest to handle on the grill with a long-handled fish spatula or a thin metal spatula. My preferred spatulas, from Williams Sonoma, are linked in the equipment section above.
- Fish prep: Portion the cod fillets into uniformly sized pieces, between 3 and 5 inches long – aim aim for portions no wider than your fish spatula. Smaller portions of cod fillets are easier to handle on the grill & won’t flake apart when you flip them.
- Grill prep: Clean your grill grates well, scraping away any built up residue, before grilling. This is a best practice for whenever you grill, but it’s especially important for grilling delicate proteins like poultry & fish. Refer to this post for exact steps. Just before grilling, generously grease the grill grates by oiling a wad of paper towel & running it over the grill grates. You can also spritz your spatula with nonstick cooking spray to help prevent any chance of sticking as you flip the cod.
- Storage & Reheating: Grilled fish tacos are best enjoyed the day you grill them, though leftovers will keep, stored in an airtight container in the refrigerator, for up to 2 days. Enjoy leftovers cold, or reheat on the stovetop just until warmed through.
- 20-Minute Meal Prep: Nearly all of the active prep work for these grilled fish tacos comes from prepping the slaw & avocado crema. Prep either or both in advance for a great head start on your grilled shrimp skewers dinner – it’ll take 20 minutes, tops:
- Prep the ginger mango slaw: Prep veggies as described & transfer to individual airtight containers. Prep the ginger dressing according to Step 3 of Recipe Directions, above, & transfer to an airtight container or jar. Store in the refrigerator for up to 3 days. (10 minutes active prep)
- Prep the avocado crema according to Step 4 of Recipe Directions, above, & store in an airtight container in the refrigerator for up to 2 days. (10 minutes active prep)