Mexican · Dinner
Spicy Cod Tacos
Blackened cod fillet seared with cumin, paprika, and cayenne, flaked into warm corn tortillas with shredded cabbage, chipotle crema, pickled red onion, and cilantro. The spice crust chars while the fish stays moist; lime and hot sauce balance the heat with acidity and cool creaminess.
$6
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
455Calories
36.2gProtein
17.9gFat
38.1gCarbs
6.4gSugar
6.8gFiber
1180mgSodium
100mgChol
5.9gSat Fat
980mgPotassium
180mgCalcium
3.1mgIron
1.6mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
thirty-min-meals
gluten-free
Instructions
1
Prep
Pat cod dry and cut into two strips. Mix chili powder, smoked paprika, cumin, cayenne, and salt, then press onto both sides.
2
Rest
Set the seasoned cod aside at room temperature for 10 minutes so the spice crust adheres.
3
Sear
Heat olive oil in a skillet over medium-high until shimmering. Lay in cod and sear 3 minutes per side until the crust is deep red-brown and flesh flakes easily.
4
Plate
Warm tortillas in a dry skillet 20 seconds per side. Whisk sour cream with lime juice and hot sauce. Toss red onion with vinegar. Flake cod and divide between tortillas, top with cabbage, crema, pickled onion, and cilantro. Serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g cod fillet
- 44 corn tortillas (about 2.4 oz/68g total)
- 1 tsp1 tsp chili powder
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp ground cumin
- 1/4 tsp1/4 tsp cayenne
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp olive oil
- 140g140g cabbage
- 4 tbsp60g sour cream
- 2 tsp2 tsp lime juice, plus extra wedge for serving
- 1 tsp1 tsp hot sauce
- 20g20g red onion
- 2 tbsp30ml white wine vinegar
- 8g8g cilantro
