Description
This easy fish taco recipe with cod features seasoned cod, a zesty hibiscus glaze, and a crunchy cabbage slaw, perfect for a vibrant and flavorful weeknight meal. It is a quick, healthy, and incredibly tasty dish inspired by coastal flavors.
Ingredients
- 450 g (1 lb) cod fillets, cut into 8–10 cm (3–4 inch) pieces
- 25 g (0.25 cup) dried hibiscus flowers (flor de jamaica)
- 12 small corn or flour tortillas (about 15 cm / 6 inches)
- 90 mL (0.375 cup) fresh lime juice, divided
- 100 g (1.5 cups) finely shredded red cabbage
- 100 g (1.5 cups) finely shredded green cabbage
- 50 g (0.5 cup) shredded carrot
- 120 mL (0.5 cup) sour cream or plain yogurt
- 1 tsp smoked paprika
- 0.25 tsp ground cumin
- 30 g (0.5 cup) chopped fresh cilantro, plus sprigs for garnish
- 0.5 tsp lime zest, plus extra for garnish
- 1 tbsp olive oil
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.75 tsp fine sea salt
- 0.25 tsp black pepper
- 0.25 cup plus 1 tsp granulated sugar
- 1 cup water
Instructions
- Prepare the Cod: Pat the cod pieces very dry with paper towels. In a small bowl, combine 1 tsp smoked paprika, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.25 tsp cumin, 0.5 tsp fine sea salt, and 0.25 tsp black pepper. Drizzle the cod pieces with 1 tbsp olive oil, then sprinkle generously with the spice mixture, ensuring an even coating.
- Make the Slaw: In a medium bowl, combine the shredded red cabbage, green cabbage, shredded carrot, and chopped cilantro. In a separate small bowl, whisk together 2 tbsp fresh lime juice, 1 tsp granulated sugar, and 0.25 tsp fine sea salt until dissolved. Pour the dressing over the cabbage mixture and toss well to combine. Let it sit for at least 5 minutes to slightly soften the cabbage.
- Whip Up the Crema (Hibiscus Glaze): In a small saucepan, combine 0.25 cup dried hibiscus flowers, 1 cup water, 0.25 cup granulated sugar, half of the lime juice (2 tbsp), and 0.5 tsp lime zest. Bring to a simmer over medium heat, then reduce to low and cook for 10 minutes. Strain the liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid; discard the solids. Return the strained liquid to medium heat and reduce, stirring occasionally, until it thickens to a glossy, syrupy consistency (about 10-15 minutes). Stir in the remaining 2 tbsp fresh lime juice. Set aside; the glaze will thicken further as it cools.
- Cook the Fish: Preheat your oven to 200°C (400°F). Lightly grease a baking sheet or line it with parchment paper. Arrange the spiced cod pieces on the prepared baking sheet in a single layer. Bake for 10-12 minutes, or until the fish is opaque and flakes easily with a fork; the edges should be slightly browned. Immediately after baking, gently brush or drizzle each piece of cod with about 1 tsp of the prepared hibiscus-lime glaze.
- Warm the Tortillas: Heat the tortillas either on a dry skillet over medium-high heat for 20-30 seconds per side until pliable and lightly browned, or wrap them in damp paper towels and microwave for 30-60 seconds until warm.
- Assemble Your Tacos: Spread a thin layer of sour cream or plain yogurt onto each warm tortilla. Top with a generous spoonful of the crunchy cabbage slaw. Place one or two pieces of the glazed cod onto the slaw. Drizzle an additional ribbon of the vibrant hibiscus-lime glaze over the cod and slaw of each taco. Garnish with a few fresh cilantro sprigs and a fine grating of lime zest.
Notes
If the hibiscus-lime glaze becomes too thick when cooled, gently warm it with a tablespoon of water to loosen. For dietary swaps, use corn tortillas or lettuce wraps for gluten-free, non-dairy yogurt or vegan sour cream for dairy-free, and lettuce cups for low-carb. Wild-caught cod is recommended for superior flavor and a firmer, flakier texture.
- Prep Time: 20 minutes
- Cook Time: 39 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350 calories
- Sugar: 17 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 40 mg