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Pan fried fish tacos

Cumin-spiced cod pan fried then added to tortillas with guacamole, baby greens, cotija cheese, cilantro and scallions. The perfect fish tacos for spring – look at all that green! Just add a margarita. 
Total Time 15 mins
Course Main Course
Cuisine American
Servings 4
Calories 331 kcal


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 

For serving

  • 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.


Calories: 331kcalCarbohydrates: 33gProtein: 28gFat: 11gSaturated Fat: 3gCholesterol: 61mgSodium: 427mgPotassium: 1012mgFiber: 8gSugar: 3gVitamin A: 9122IUVitamin C: 22mgCalcium: 194mgIron: 3mg
Keyword Pan fried fish tacos
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