Description
These Grilled Cod Tacos are a quick and flavorful seafood dish perfect for a light lunch or dinner. Featuring tender, seasoned cod fillets grilled to perfection and served on warm corn tortillas, topped with creamy avocado, crumbly cotija cheese, fresh jalapeno slices, and a squeeze of lime. The recipe includes simple ingredients and a straightforward grilling method, delivering vibrant Mexican-inspired flavors in just 20 minutes.
Ingredients
Fish and Seasoning
- 1 lb cod fillet
- 1 tbsp olive oil
- 1 tbsp taco seasoning
Tortillas
- 4 corn tortillas
Toppings
- 1/3 cup cotija cheese, crumbled
- 1 small jalapeno, sliced
- 1 tbsp cilantro, chopped
- 1 small lime, wedged
- Optional: hot sauce of choice
- 1 small avocado, mashed into large chunks
Instructions
- Prepare the Fish: Pat the cod fillets dry thoroughly with paper towels to help the seasoning stick and promote even grilling. Sprinkle the taco seasoning evenly over the fish fillets, coating all sides. Set aside while you prepare the grill.
- Preheat the Grill: Heat a gas grill or indoor grill pan to medium-high heat. Lightly brush the grill grates or pan surface with olive oil to prevent sticking and ensure good grill marks on the fish.
- Grill the Cod: Place the seasoned cod fillets on the hot grill or pan. Cook without disturbing for about 2-3 minutes until the fish naturally releases from the cooking surface. Carefully flip the fillets using a spatula and grill for an additional 2-3 minutes or until the fish is just cooked through and flaky.
- Warm the Tortillas: Warm the corn tortillas until they become pliable and develop light char marks. This can be done over an open flame, on the grill, or in a dry skillet. Once warmed, keep them wrapped in a towel or in a tortilla warmer to maintain softness.
- Assemble Toppings: In a small bowl, mash the avocado into large chunks to retain some texture. Prepare the remaining toppings by slicing the jalapeno, crumbling cotija cheese, and chopping cilantro.
- Build the Tacos: Spread a small amount of mashed avocado evenly on each warmed tortilla. Place a piece of grilled cod on top, then drizzle with fresh lime juice. Sprinkle cotija cheese, add jalapeno slices, and garnish with chopped cilantro. Serve immediately, accompanied by extra hot sauce and crunchy tortilla chips if desired.
Notes
- For extra flavor, marinate the cod in the taco seasoning with a little lime juice for 10-15 minutes before grilling.
- Use fresh corn tortillas for the best texture and flavor.
- Adjust the amount of jalapeno to your preferred spice level or remove the seeds to reduce heat.
- Serve with side dishes like Mexican rice, beans, or a fresh salad for a complete meal.
- Leftover grilled cod can be stored in an airtight container in the refrigerator for up to 2 days but is best fresh.
