Description
Crispy cornmeal-crusted cod pairs with zesty lime, smoky avocado, and crisp cabbage in Mexican-inspired tacos. Ready in 15 minutes with no pork or alcohol, these tacos balance crunch and flakiness for coastal-speed comfort.
Ingredients
4 oz fresh cod (2 medium fillets)
1/2 cup yellow cornmeal
1 tsp chili powder
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
4 corn or flour tortillas
1 lime (zest + juice)
1 cup shredded green cabbage
1 medium avocado, diced
1/4 cup chopped fresh cilantro
1 tbsp olive oil
Instructions
Preheat skillet over medium-high heat. Combine cornmeal, chili powder, garlic powder, salt, and pepper in a bowl. Dredge cod fillets in the mixture.
Dry-sear tortillas in the skillet (2 minutes each side, no oil) while cod marinates. Set tortillas aside.
Heat olive oil in the skillet. Sear cod 1 minute per side until crispy and golden (total 2 minutes). Add lime zest and juice to the pan while cooking.
Assemble tacos: Warm tortillas + cod, top with cabbage, avocado, cilantro, and more lime juice.
Notes
Cod dries if overcooked—aim for 55-60°C internal temp. Substitute cauliflower rice for cabbage for low-carb option. Tortillas can be pre-seared up to 24 hours ahead.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 65mg