Easiest cod fish tacos ever

By Rodney Bowers
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  • 3 tablespoons olive oil
  • Juice of 1 lime
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 680 grams cod
  • 1/2 tablespoon vegetable oil
  • Kosher salt
  • Freshly ground black pepper
  • 8 corn tortillas
  • 1 avocado, diced
  • Lime wedges, for garnish
  • Sour cream, for garnish

Corn slaw:

  • 1/4 cup mayonnaise
  • Juice of 1 lime
  • 2 tablespoons freshly chopped cilantro
  • 2 tablespoons fresh chopped parsley
  • 1 tablespoon honey
  • 2 cups shredded purple cabbage
  • 1 cup corn kernels
  • 1 jalapeño, minced
  • Salt and pepper to taste


  1. In a small bowl, combine the paprika, chili powder, cumin, and cayenne. Rub spice moisture into the fish and let sit for 20 minutes.
  2. While cod is seasoning make the slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro/parsley and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
  3. Put a large nonstick pan on medium-high heat, then drizzle the cod with olive oil and season the fish with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, three to five minutes per side. Let rest five minutes before flaking with a fork, then squeeze lime into it.
  4. Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze more lime juice on top and garnish with sour cream.


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