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Grilled Cod Tacos with Jalapeño Avocado Salsa

Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 People

Ingredients

  • 1-1.5 lb cod (or other flaky white fish)*
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 ½ tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • ½ tsp black pepper
  • 4-8 flour or corn tortillas
  • 3-4 cups thinly sliced cabbage**
  • Plain whole milk Greek yogurt or sour cream

For the salsa:

  • 3 jalapenos***
  • ½ red onion, cut into 1-inch thick wedges (keep the root in tact so it stays together)
  • 2 avocados, chopped
  • 1 cup loosely packed cilantro, chopped
  • 3 tbsp lime juice
  • ¾ tsp kosher salt
  • *If the cod filet is one large long filet, just cut it into 4-inch chunks to make it easier to grill.
  • **Option to toss your cabbage in a generous sprinkle of salt and squeeze of lime to season it! I like to do this right on my cutting board, using my hands to mix and massage it a bit to soften.
  • ***You can use any hot pepper here. I like jalapenos or anaheim peppers, but if you like it super spicy you could use a spicier variety.

Oven instructions:

  • Bake the cod in a 400F oven for 10 minutes. Hit it under the broiler to get some color. To blacken the onion and jalapeno, you can put it under the broiler for 1-2 minutes (rotate and repeat) or do it over a gas flame on your stove.

Items you can prep ahead (optional)

  • Chop ½ cup cilantro
  • Thinly slice cabbage 3-4 cups cabbage. Toss in some lime juice and salt.

Instructions

  • Heat the grill on high for at least 10 minutes.
  • Pat the fish dry. In a bowl, add the fish, oil, salt, and spices and toss to coat, rubbing it evenly all over the fish.
  • Toss the jalapeno and onion in a drizzle of oil and sprinkle of salt (you can just do this on your cutting board).
  • Add fish, jalapeno, and onion to the grill, then cover and grill for 3-5 minutes, or until the jalapenos and onion are charred and you’re able to carefully flip the fish over using a spatula/it is releasing easily from the grill grates (if it’s really stuck, let it keep cooking). Rotate the jalapenos and flip the onion.
  • Turn the heat down a bit (medium or medium-high) and continue to grill for another 3-5 minutes, or until the fish is cooked through (easily flakes with a fork) and jalapenos and onion are nicely charred and softened (the jalapenos and onion will likely be done before the fish, though it depends on the thickness of your fish).
  • Transfer jalapenos and onion to your cutting board and fish to a plate for serving. Remove the seeds from the jalapeno if you don’t like it very spicy. Roughly chop the jalapeno and onion up and add to a small bowl along with the avocado, cilantro, lime, and salt. Toss to coat. Add more lime if it doesn’t taste bright enough. Use two forks to flake up the fish.
  • Warm up your tortillas, top with cabbage, fish, salsa, and yogurt or sour cream on top.

Notes

Substitutions:

  • To make it vegetarian, substitute the fish with either portobello mushrooms or tofu. If using mushrooms, follow the same instructions and grill them until cooked through (covering them in a bowl to steam after the grill helps ensure they get cooked through). For tofu, I’d recommend baking it in the spice mixture or cooking in a pan on the grill (tofu can stick easily to grill grates).
  • Any fish can be used in place of cod. Just keep in mind the thickness of the fish you choose, because that will determine the cook time. You could even use chicken instead.
  • If you don’t like spice, choose a milder pepper or just use sweet peppers.
  • Apple cider vinegar can be used in place of lime juice.

Storage:

  • Store leftovers in an airtight container in the fridge:
    • Cooked fish: up to 3 days
    • Salsa: up to 4 days 

Leftovers + Repurposing:

  • Warm up leftover fish and tortillas. Assemble your tacos.
  • Use leftovers to make a taco salad.
  • Scoop up leftover salsa with tortilla chips.