TL/DR – Fish Tacos with Spicy Tangy Slaw. Cod is great! It’s perfect for fish tacos. Try doing them on the grill. Serve with a cabbage slaw that is sweet, spicy and tangy. –
When I first set out to make fish tacos several years ago, I was not a fan of cod. Then, I had a conversation with my favorite person in the seafood department at the grocery store. She laid out a very strong case for cod. It’s affordable, it doesn’t fall apart, and it takes on other flavors well. These fish tacos with tangy slaw are my fast and easy version of the restaurant equivalent.
I prefer to make fish tacos on the grill because while cod is now on my “good list,” it is still quite fragrant. (Let’s be honest.) I season it, hit it with lime juice and then put it in a foil packet to cook on the top rack inside the grill. The foil packet method eliminates the chances of the fish sticking to the grill or falling apart during transfer from grill to tortilla.
For the simple slaw, use angel hair cabbage if you can find it. It’s this lovely, thinly sliced version of regular shredded cabbage and it’s perfect for topping a fish taco. It’s in the bagged salad section of the supermarket. Toss it and fresh cilantro in an easy dressing made from sour cream, a bit of mayo, chili powder, lime juice, cider vinegar and a touch of sugar.
For me, that’s all I need. But you could mince additional cilantro, red onions, pickled onions, jalapeños, or even radishes and sprinkle them on top. I also lightly grill my tortillas. I use “street taco” style flour tortillas and just quickly grill them on both sides to get the grill marks. Alternately, wrap a stack of tortillas in foil and let them grill on the top rack for a couple of minutes.
If you dig seafood tacos, try Grilled Shrimp Tacos w/ Cilantro Crema.
Fish Tacos With Tangy Slaw
Easy, well-seasoned fish tacos with a delightful tangy slaw.
Ingredients
- For the tacos:
- 1 lb. cod
- 1 T extra virgin olive oil
- juice of 1/2 lime
- 2 t chili powder
- 1/2 t cumin
- 1/2 t coriander
- 1/2 t dried oregano
- 1/4 t garlic powder
- 1/2 t kosher salt
- 1/4 t pepper
- For the slaw:
- 2 c angel hair coleslaw
- 1/4 c cilantro, finely minced
- 1/4 c sour cream
- 2 T mayonnaise
- 1 T lime juice
- 1 t cider vinegar
- 1/2 t sugar
- 1/2 t chili powder
- 8 - 10 street taco style flour tortillas
Directions
- Step 1 For the fish: Heat grill (or oven) to 350 degrees F.
- Step 2 Fold two pieces of aluminum foil together to form a larger piece of foil.
- Step 3 Mix all dry ingredients together in a small dish.
- Step 4 Rub onto both sides of the fish and place in the center of the foil.
- Step 5 Squirt lime juice over the top.
- Step 6 Bring the two longest sides of the foil up in a point, hold together and fold over several times, then fold over each end, forming a sealed packet around the fish.
- Step 7 Place the foil packet on the top rack of the heated grill and adjust tempearature if necessary.
- Step 8 Grill for 17 – 20 minutes or until cod is cooked through and flaky.
- Step 9 For the slaw: While the cod is on the grill, whisk together all ingredients except for the angel hair coleslaw.
- Step 10 Add coleslaw and toss to dress evenly. It should be a rather thin coating of dressing, not drippy like regular coleslaw.
- Step 11 Grill each tortilla lightly on both sides, or wrap them in foil and place them on the top rack of the grill for about 4 min. The tortillas should be warm and pliable.
- Step 12 Serve each tortilla with about 2 oz of cooked fish and top with a small mound of slaw. Add any additional lime juice or garnishes as desired.
