Fish tacos
Mexican cuisine is always a crowd pleaser, and our fish tacos with cod are a sure winner that excites the palate with bold flavours. Featuring tender, baked cod, warm wholemeal tortillas, and a chunky pea-and-herb dip, this recipe is a standout choice for any weekday supper. Offering a variety of textures and flavours, these tacos are embellished with tart pomegranate seeds that bring sweetness and a pop of fuchsia against the forest hues of cucumber, dill, and kale.
Ingredients
Dressing
|
300 g
Peas
|
|
|---|---|
|
10 g
Dill
|
|
|
Salt
|
|
|
Pepper
|
Kale salad
|
225 g
Kale, chopped
|
|
|---|---|
|
200 g
Pomegranate seeds
|
|
|
1
Cucumber, sliced
|
|
Baked cod
|
400 g
Cod
|
|
|---|---|
|
5 g
Oil
|
|
|
Salt
|
|
|
Pepper
|
To serve
|
4
Tortillas
|
|
|---|---|
|
10 g
Dill
|
|
|
20 g
Pomegranate seeds
|
Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Fish should be succulent and juicy, but it is not uncommon to struggle to achieve this texture. To help cook delicious cod, pat the fillets dry with paper towels before brushing them with oil and seasoning with salt and pepper.
Evenly cut, bite-sized cod pieces make it easier to arrange a balanced taco. You want to fit both the cod, the kale salad, and the dressing into the tacos, while also being able to eat them without too much trouble, so the size of the cod pieces is important. The result should be evenly filled tacos with a balance of salad, cod, and dressing, making every mouthful an explosion of flavour.
Massaging the kale before using it helps soften its heavy, fibrous texture, making the curly leaves more tender and enjoyable. Chopping or slicing the kale into smaller pieces can also make it more pleasurable, allowing every leaf to be coated with the dill and pea dressing.
FAQ: Questions about fish tacos
Once you are clued up on everything there is to know about fish tacos, you will be whipping up this recipe in a flash. In this section, we answer common questions about using frozen cod, knowing when the cod is cooked, the best storage methods for the tacos, and more.
Can I use frozen cod for my fish tacos?
Yes, you can use frozen cod in this fish tacos recipe. You can bake it straight from frozen to keep it moist and flaky. Just increase the baking time to 20-25 minutes and flip it halfway through.
How do I know when the cod is done?
The cod is done when the colour becomes white and opaque, and the texture is flaky. It is important to give the cod enough time to cook so it becomes juicy and tender without drying out. You can test the texture of the cod by rubbing a fork against the flesh. If it flakes off in small, white pieces, it is ready, but if it has a mushy consistency, it will need more cooking.
How to store leftover fish tacos with cod?
To store leftover fish tacos, keep the components separate to preserve their freshness and texture. Place the baked cod, pea dip, and salad in individual airtight containers in the refrigerator. The baked cod will last 2-3 days, whereas the pea dip and the kale salad can be kept for 4-5 days. Store tortillas separately for 2-3 days.
Nutritional values per serving
Energy:
178 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 12.1 g |
| Protein | 58.5 % | 25.6 g |
| Fat | 15.9 % | 3.2 g |
| Carbohydrates | 25.6 % | 11.2 g |
Enjoy vibrant fish tacos with cod
Imagine biting into a fish taco with cod: a delightful blend of textures and flavours wrapped up in a warm, wholemeal tortilla. Every element is thoughtfully layered to create a taco experience that is as satisfying as it is vibrant. Each bite is a burst of fresh flavours, all tied together with a sprinkle of dill that offers a fragrant finish. These tacos are an invitation to savour every mouthful, making them ideal for a casual weeknight dinner or a lively weekend get-together.
Tender, flaky cod meets crisp kale salad
Cod sings on its own, but when served alongside a crisp kale salad, the entire dish comes together. Chopped kale, sliced cucumber, pomegranate seeds, and salad cheese work well with the natural sweetness of the fish and introduce crunchy textures that offset the succulent, flaky cod. Pink jewels of pomegranate seeds offer a burst of juicy flavour, waking up the taste buds in an instant.
If you like recipes with fish, you might also enjoy a seared tuna, a salmon and rice bowl, or a tuna pasta salad.
Finished with a fresh pea and dill dressing
A final garnish of pea and dill dressing is an epic way to round off this whole dish, offering earthy green colours and bold, fresh flavours. The dressing takes moments to make but transforms the fish tacos with cod into a flavour explosion, combining green peas with lemon and anise notes of dill.
Easy and family-friendly dinner in 30 minutes
These fish tacos with cod are the perfect centrepiece for any gathering, whether you are enjoying a family dinner or hosting friends. Their appealing mix of colours and textures makes them a visual delight, sure to impress and satisfy your guests. Plus, their easy assembly means you can spend more time at the table and less time in the kitchen.
Try different filling combinations
Feeling adventurous? There are plenty of ways to put your own spin on these fish tacos. Try swapping the cod for another white fish, such as haddock, hake, or tilapia, all of which work beautifully with the rest of the flavours. If you like extra heat, add a sprinkle of chilli flakes or a dash of hot sauce to the pea dip for a spicy kick.
For a tropical twist, consider adding some mango or pineapple chunks to the salad, lending a sweet, juicy layer that complements the savoury elements. Or, for a Mediterranean flair, incorporate olives and roasted red peppers into the mix. Whatever variation you choose, these fish tacos offer a foundation that is both resilient and receptive to your culinary creativity.
You can find much more inspiration for your cooking adventures in our high-protein dinners and high-fibre dinner recipes. We also have articles covering 17 high-protein fish and 20 high-protein meats.
