Grilled Cod Fish Tacos

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Delicious seasoned grilled cod stuffed into tortillas with shredded cabbage and a mayo taco sauce. This recipe is sure to delight seafood lovers looking to try a Mexican-style grilled fish dish.

Course Main Course

Keyword Fish

Prep Time 15 minutes

Cook Time 15 minutes

Servings tacos

Calories 249kcal

Author Joost Nusselder

Cost $20

Ingredients

1 lbs cod fillets wild-caught
8 corn tortillas
1.5 cups green cabbage
1.5 cups red cabbage
2 tbsp fajita seasoning
3 tbsp lime juice freshly squeezed
2 tbsp olive oil
1 green or spring onion
1/2 cup cilantro fresh
1/2 tsp salt

For sauce

1/2 cup mayonnaise
1/2 cup Greek yogurt
1.5 tbsp lime juice
1 tbsp hot sauce
1/4 tsp garlic powder
1/4 tsp salt kosher

Instructions

Preheat the grill on medium-heat (375 - 450 degrees F).
Wash the fish and pat it dry with a paper towel.
Spread a bit olive oil on the fish to make the seasoning stick.
Sprinkle fajita seasoning on both sides of each fillet.
Place fish on cooking grates but not directly over flames. Cook for approximately 4 minutes. Flip it and cook for about another 2-4 minutes depending on how browned it is.
Once the fish reaches an internal temperature of 130 F, remove it and break the fillets apart with forks. Set aside.
Slice all the cabbage into thin slices or grate it for the slaw.
In a bowl, mix the sliced cabbage, lime juice, and spring onion. You can add a 1/2 tsp of salt for flavoring.
Char or warm the tortillas on the grill for a few seconds.
Now add the fish and slaw into each tortilla and top with the sauce and fresh chopped cilantro.

Notes

You can use 1-2 lbs of fish, depending on the size of your tortillas. If they're the larger kind of tortilla you'll need more fish and more cabbage. Adjust seasonings accordingly.
If you can't find cod, use any fresh white fish fillets for a similar mild fishy flavor.
Add more kosher salt to the fish if your fajita seasoning doesn't have salt.

Nutrition