Pan-Seared Cod Tacos

w/ purple cabbage slaw + a creamy cilantro lime sauce

Sep 10, 2025

∙ Paid

I cannot stop eating fish tacos lately. I don’t know what it is, they’re just so light, fresh and tasty and have recently secured their spot as one of my favourite foods. I’ve made a bunch of versions this summer, but these are my best yet. They feature tangy cabbage slaw, juicy pan-seared cod, and a creamy cilantro lime sauce. So delicious and the perfect light meal to make as the summer winds down. But honestly, they’d be great in any season.

Cod is my favourite fish to use for this as it’s super tender, but halibut or tilapia will also work. You can prep all of the components in advance as everything stores well in airtight containers in the fridge. The fish can be cooked, stored for 2-3 days, and eaten cold on the tacos. Alternatively, you can coat it in the spices, store in the fridge and cook the next day (raw fish can only be stored in the fridge for 1-2 days max, though I’d err on the side of one day). Otherwise, just heat up the tortillas and assemble when you’re ready to serve!

These are so well balanced in flavours and textures: you get tang and crunch from the slaw, deep savouriness and a tender bite from the cod, and creamy, subtle spice from the cilantro lime sauce. Warming the tortillas in the residual cooking fat from the cod makes all the difference too. They turn golden, rich, and soak up the spices left on the pan. Such a delicious combination of flavours. You must make these!