Grilled Cod Tacos

The quick searing of fish in a cast iron pan keeps it flavorful and juicy. Break the fish into small pieces over a red cabbage slaw, drizzle a mayonnaise dressing over the fish. Pile everything on a warmed taco for easy eating. This is such a fresh and flavorful meal. I added a few slices of avocado, creating a dinner of contrasting textures and flavors. The spice rub generously sprinkled on the fish plus a squirt of lemon or lime gives the meal a bright and smokey flavor. Such a quick prep for a delicious weeknight even a weekend meal. It’s easy to prepare all the components ahead of time and assemble in a few minutes before dinner. Make extra fish—this spice rub is so good, you can eat the fish by itself!

Grilled Cod Tacos

#fish #redcabbage #tacos

Yield: 4 tacos

Red Cabbage Slaw

3 cups red cabbage

1 carrot

1/4 green pepper, deseeded and deveined

1 green onion

2 tablespoons lemon juice

1/4 teaspoon celery salt

1/4 teaspoon kosher salt

1/2 jalapeño, deseeded and deveined, optional

Spice rub:

2 tablespoons cumin

1 tablespoon chili powder

1 tablespoon smoked paprika

1 tablespoon garlic powder

1 teaspoon ground black pepper

1 teaspoon kosher salt

Cucumber Dill Sauce

1/2 cup mayonnaise

1 teaspoon lemon juice

1 cup English cucumber

1 tablespoon dill

Cod

4 cod fillets

1 tablespoon olive oil

4 corn or wheat tortillas

Avocado slices

Slaw: Chop cabbage, grate carrot, thinly slice green onion and chop green pepper. Place ingredients in a bowl. Stir in lemon juice, salt and celery salt. Toss to thoroughly combine. Refrigerate until ready to serve.
Spice Rub: Mix ingredients together in a small bowl or container and set aside.
Sauce: Mix Cucumber Dill Sauce together and refrigerate until ready to serve.
Cod: Remove cod from refrigerator and bring to room temperature. Preheat a grill to medium-high heat. You can also use a cast iron pan with the same results.
Pat the fish dry with a paper towel. Rub with olive oil, sprinkle with kosher salt and spice rub on all sides.
Grill the fish over indirect heat for 4 minutes, until it releases from the grates. Flip and cook another 2 to 4 minutes, until starts to flake when pulled with a fork. When the fish is done, break with a fork into bite sized pieces. Place on a plate.
Assembly: Warm tortillas on both side on the grill, then place on a large plate. Top the tortillas with slaw, cod and sauce. Serve with avocado slices on the side.

Expandthetable suggestions

Other fish: Any white fish fillets can replace cod, such as tilapia, mahi-mahi or sea bass.
Slaw: Use any slaw on the tortilla.
Vegan: Use red or black beans in place of fish, using the spice rub on the heated beans.
Garnishes: Use parsley, cilantro and a squeeze of lemon on the fish, as desired.

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