Seared Cod Fish Tacos with Sweet and Tangy Sauce
Seared Cod Fish Tacos loaded with a sweet and tangy slaw and lots of chipotle sauce! These grilled fish tacos are loaded with flavor and packed with protein. Grill cod, tilapia, or any other white fish of choice, toss together with my house cabbage slaw, heat a few corn tortillas over an open flame, and serve this alongside a batch of my quick chipotle sauce! Guaranteed to be a hit all around!
Servings: 8 tacos
Calories: 255kcal
Equipment
Ingredients
Fish + Chipotle Sauce:
- 5.3 ounce container greek yogurt
- 2 tablespoons mayonnaise
- 1-2 tablespoons lime juice
- 1 teaspoon chipotle chili powder
- 1 ¼ pounds cod tilapia, dover sole, etc.
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 teaspoon Tajin seasoning or any chili lime seasoning mix
- 1 tablespoon oil
- 8 tortillas corn, flour, or mix
Sweet and Tangy Slaw:
- 1 teaspoon toasted sesame oil
- 1 tablespoon avocado or olive oil
- Zest of 1 lime + 2 tbsp lime juice
- 1 tablespoon orange juice
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- 1 serrano pepper seeds removed + minced
- 4-5 teaspoons agave or honey
- ~4 cups shredded cabbage any color
- ½ red bell pepper cut into strips
- ⅓ cup red onions thinly sliced
- ⅓ cup cilantro chopped
Instructions
- SAUCE: Add the yogurt, mayo, 1 tbsp lime juice, and chipotle chili powder to a small bowl and whisk to combine. Taste and adjust with more chipotle or lime juice as desired.
- FISH: Pat the fish loins/filets dry. Combine the garlic powder, cumin and Tajin in a bowl and sprinkle the seasonings over the loins making sure to coat both sides. Heat a non stick skillet over medium-high heat. Add the oil and cook the fish for roughly 3-5 minutes on each side until the fish turns opaque, taking care not to over/under cook it. Remove from heat. Flake fish with fork.
- SLAW: Add the sesame oil, lime zest + juice, orange juice, minced serrano, garlic powder, salt, and agave to a bowl and whisk to combine. Taste and adjust with more agave or salt as desired. Add the shredded cabbage, bell pepper, onion, and cilantro. Pour the dressing over the slaw and toss to coat. Taste and adjust as desired.
- ASSEMBLE AND SERVE: Heat the tortillas over an open flame, if desired. Add some slaw to each tortilla, top with crumbled fish, and drizzle with sauce before serving with additional lime wedges.
Nutrition
Serving: 1 taco | Calories: 255kcal | Carbohydrates: 24g | Protein: 18g | Fat: 10g | Fiber: 2g | Sugar: 7g
