Cumin-spiced cod pan fried then added to tortillas with guacamole, baby greens, cotija cheese, cilantro and scallions. The perfect pan fried fish taco recipe for spring – look at all that green! Just add a margarita.
These easy fish tacos are fresh, bright and packed with flavor. Plus, they’re the easiest tacos to pull together on a weeknight.
What are the ingredients in these Pan Fried Fish Tacos?
- Cod that’s been seasoned with a sprinkle of cumin, kosher salt and black pepper then pan fried
- Guacamole – here I used store-bought as a time-saver and for ease, but feel free to make your own or sub in avocado slices or chunks
- Little Leaf Farms baby spring mix
- Cotija cheese – a firm salty cheese that crumbles easily
- Then, serve the tacos with lime wedges
Above is the cod being pan fried. You’ll want to cook the fish just until it begins to flake easily with a fork and is just opaque (loses it’s translucency).
Below is all the fixins for these easy cod tacos.
Look how beautiful that flaky fish is! (Below)
Can you substitute another white fish in this recipe?
Yes! Sub in any white fish that you’d like in this fish taco recipe. Haddock, tilapia, pollock, hake – all would be great. And, feel free to use frozen fish if you can’t get fresh. Just make sure to thaw overnight in the fridge then pat very dry prior to pan frying.
Here’s how to make these Pan Fried Fish Tacos:
Pan fried fish tacos
For the pan fried cod
- 1 lb cod or haddock filet
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1 teaspoon safflower oil, or any neutral oil
For the tacos
- 8 corn or flour tortillas, warmed
- 1/2 cup guacamole or 1 avocado, thinly sliced
- 2 cups baby spring mix
- 1/2 cup roughly chopped cilantro
- 1 bunch scallions, thinly sliced
- 2 ounces Cotija cheese, crumbled
- 1 lime, cut into wedges
- Dry fish well with paper towel. Season on both sides with cumin, garlic and salt. Heat oil in a medium sauté pan over medium-high heat. When pan is hot, add fish.
- Cook 3-4 minutes on one side, flip, then cook another few minutes until fish is opaque and flakes easily with a fork. Remove from heat.
- Assemble tacos by spreading guac or avocado on the tortillas, then topping with baby greens, cilantro, scallions and cheese.
- Serve with lime wedges.
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