These homemade grilled cod fish tacos are the best! They are perfectly seasoned, loaded with healthy toppings, wrapped with crispy tortillas and finished off with dollops of crema sauce. So yummy and only takes 30 minutes!!
I chose cod as my fish for this recipe as it is a firm, and super flaky that absorbs the flavours of the marinade. I have to say, these fish tacos are light, refreshing, nutritious and super delicious. A perfect substitution for chicken, beef or pork! I often overlook fish tacos at restaurants because I know when I make them at home, I can add ingredients of my choice and the ones that everyone will enjoy.
These cod fish tacos I marinated with garlic, a few spices, lime juice and olive oil. I made a simple salsa and crema sauce that finishes off these tacos beautifully. Since I was grilling the fish, I decided to grill the tortillas as well to add some crispiness and this will prevent them from getting soggy.
WHAT MAKES THESE FISH TACOS THE BEST!
These tender flaky fish tacos are loaded with tons of flavour from start to finish! I decided to grill the fish to add a bit of a smoky flavour to the fish. The spices are simple with only a few ingredients for the marinate. I decided to use cod for this recipe, this firm white fish holds it shape well, is tender and flaky with a mild flavour.
By grilling the tortillas shells adds another layer of smokiness and creates a crispy texture. By doing this it prevents the tortillas from getting soggy once adding the fish, toppings and crema sauce.
The toppings I chose where ones I had on hand, and they all added crunchiness, texture, flavour and made them so yummy! Crema sauce tends to be quite mild in flavour so I added garlic and don’t be shy if you prefer a more potent garlic taste. I made a salsa with tomato, red onion, parsley, lime and seasoned with salt and pepper. I recommend making the Crema sauce and salsa ahead of time to enhance their flavours.
INGREDIENTS FOR THESE DELICOUS FISH TACOS
- When making the marinate I added extra virgin olive oil, lime juice, paprika, cumin, salt and pepper. Allow to mariate for a minimun of 30 minutes up to an hour is plenty. Fish is so delicate in texture and it will absorb the flavours quickly. When using an olive oil, often try to add a cold pressed extra virgin olive oil to your recipe for quality flavour.
- Crema sauce is often used in Mexican dishes especially added to tacos, nachos, chili, enchilidas, and even soups. It’s creamy texure and mild flavour is perfect garnish to add to this fish tacos. If you like more flavour, I would suggest to add more garlic. As well, you can use plain Greek yogurt as a subsitution if you don’t have sour cream on hand.
- The toppings I added to these fish tacos are red cabbage, avocado, a salsa that included chopped vine tomatoes and roma are a perfect substitution, parsley, red onion, salt and pepper with chopped parsley.
- Grill the tortillas for a few minutes on each side and the longer they are on the grill the more crispy they become and when they cool they become hard. So leaving them on the grill for a few minutes is all you need.
- Cut up lime wedges if you so desire to squeeze some lime juice over your tacos.
FAQ
Can I cook these fish tacos in the oven or on top of the stove? Yes absolutely, you can oven-bake them or pan-sear them as well. Pan-searing will take about 4-5 minutes on each side, depending on the thickeness of the fish. For baked fish, set your oven to 400 degrees fahreinheit or 204 Celecuis and bake the fish for 12-15 minutes. If you want crispy tortilla shells then place them on the rack in the oven for a few minutes.
Can I use lemon instead of the lime? Yes you can. They are both a citrus fruit and contain the same acidity. The only difference it the flavour, since they both have their own distinct flavour and you will still enjoy the fresh, citrus delicious taste of these fish tacos.
With my Hungarian background, tacos or fajitas are not commonly made in my household but every now and then you just feel like something different. I have always been the type of person to try anything and everything. My palete is universal and I do really enjoy cooking and eating foods from different cultures. I really enjoy making these Chicken Fajitas when I am needing a quick and easy meal and these fajitas are so delicious and ready in 35 minutes. You must try this recipe, it’s so delicious!
Grilled Fish Tacos with Crema Sauce
Equipment
- grill - indoor or outdoor
Ingredients
Fish:
- 2 tbsp extra virgin olive oil
- 1 lime juice
- 1 garlic clove, minced
- 1/2 tsp paprika
- 1/2 tsp cumin
- salt and freshly ground pepper to taste
- 1 lb cod, haddock or talipia, rinse and pat dry
Crema Sauce:
- 1/2 cup plain yogurt or sour cream
- 3 tbsp mayonnaise
- 1 tbsp fresh lime juice (lime zest for garnishing)
- 1/4 tsp garlic powder
- pinch of salt
Toppings:
- 1 cup red or green cabbage, sliced
- 1 medium avocado, sliced
- 1/4 red onion, diced
- 1 medium vine tomato, diced (or roma tomato)
- 3 tbsp parsley, roughly chopped
- salt and pepper
- 1 lime, cut into wedges
- 8 small tortillas, grilled
Instructions
- In medium bowl, whisk together olive oil, lime juice, garlic, paprika, cumin, salt and pepper. Place cod in a zip lock bag or baking dish and pour marinate over the cod, making sure the cod is covered. Place in the refrigerator for 30 minutes or more.
- Making ahead: In a small bowl, whisk together sour cream (or yogurt), mayonnaise, lime juice, garlic powder and pinch of salt. Set in refrigerator until ready to serve. In another small bowl, combine chopped red onion, tomato and 1 tablespoon of parsley. Season with salt and pepper. Set aside.
- Heat grill to a medium-high heat. Then brush or spray grates with oil. Place fish on grill and cook for about 3-4 minutes on each side until cooked through, flipping carefully to prevent them from falling apart. Lay the tortilla shells on the grates to warm for a couple of minutes on each side if so desired. Remove fish and tortillas from grill and cover with foil until ready to serve.
- Break the fish apart, and start layering the tacos with the fish, and then the toppings. Drizzle crema sauce over each taco and garnish with parsley and lime wedges. Enjoy!
Notes
- Oven-baked fish: set your oven to 400 degrees fahreinheit or 204 Celecuis and bake the fish for 12-15 minutes. If you want crispy tortilla shells then place them on the rack in the oven for a few minutes.
- Pan-searing fish: using a skillet, add a tablespoon of olive oil and pan-sear the fish for about 4-5 minutes on each side, depending on the thickeness of the fish.
Nutrition
