Delicious cod prepared in a lime marinade before it’s seared on the grill and topped with a tangy yogurt crema in lightly toasted tacos. Easy to make and loaded with fresh flavors.
These quick and easy grilled cod tacos are a BBQ spin on the classic Baja-style fish taco from Mexico. Instead of deep frying the fish, we’re firing it on the grill to give it a charred finish that’s still packed with vibrant flavors.
The mild, almost-sweet taste of cod makes it the perfect protein for tacos. It’s firm enough to hold up to the heat from the grill yet delicate enough to take on our lime and spice marinade, complementing the crisp cabbage and creamy sauce.
These fish tacos feature perfectly grilled cod topped with crunchy red cabbage, fresh pico de gallo, creamy guacamole, and a tangy Greek yogurt crema. They’re ideal for summer and only take 20 minutes to put together.
What are Baja-Style Tacos?
Hailing from the Mexican peninsula of Baja California, Baja-style tacos feature battered and deep-fried white fish, topped with shredded cabbage and a creamy white sauce (often sour cream or mayo). Although its roots are firmly in Mexican cuisine, it’s been suggested that Japanese fishermen, drawn to Baja’s biodiversity, had an influence on the creation of the dish, which is why the fried fish is not too dissimilar to Japanese tempura.
How to Remove the Skin from Fish
This recipe uses skinless cod fillets, but if you can only get them skin-on here’s how to remove it as part of your prep:
- Place the fillet skin-side down and at one end use a sharp chef’s knife to cut through the flesh to expose the skin.
- Grip the skin with a dry paper towel and slide the knife underneath the flesh, angling the knife down towards the skin.
- Gently move the knife back and forth while pulling the skin away from the fish, continuing towards the other end of the fillet until it has completely detached.
Quick Tips
- Keep a close eye on the cod while grilling – it cooks quickly and can become rubbery if overcooked. Test the fish with a fork: It should start to flake as you pull it apart.
- Use a grill basket instead of placing the fish directly on the grates to stop it from sticking and falling apart
- Pat the fish dry with paper towels before grilling to help the cod brown better as it cooks
- Don’t marinate the cod for any longer than 60 minutes. Fish can become mushy if marinated too long.
- While I’ve used cod for this recipe, it isn’t the easiest fish to get everywhere. In truth, almost any white fish will do, so you can also use haddock, halibut or tilapia.
Grilled Baja-Style Cod Tacos
Ingredients
- 4 cod fillets skinless
- 8 white corn tortillas
Marinade
- 2 tbsp vegetable oil
- ½ tsp smoked paprika
- 1 tsp chili powder
- 1 tsp cumin powder
- ¼ tsp cayenne pepper powder
- 1 lime juiced
- 1 clove garlic minced
- 1 tsp kosher salt
Crema
- 1 cup Greek yogurt
- 1 lime juiced
- ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp kosher salt
- 1 tsp Sriracha
Toppings
- ½ red cabbage shredded
- pico de gallo
- guacamole
- 1 red onion thinly sliced
- fresh cilantro roughly chopped
Instructions
- Make the marinade by whisking together vegetable oil, smoked paprika, lime juice, minced garlic, chili powder, cumin powder, cayenne pepper powder, and salt in a small bowl.
- Place cod fillets in a ziplock bag and pour in the marinade. Refrigerate for 30-60 minutes.
- Meanwhile, prepare the crema by combining Greek yogurt, lime juice, garlic powder, cumin, salt, and Sriracha in a bowl. Refrigerate until needed.
- Fire up your grill to medium heat (300-375°F/150-190°C).
- Remove the fillets from the marinade and pat dry with paper towels.
- Place fish in a grill basket and grill for 2-3 minutes per side, until the fish turns opaque and flakes easily with a fork.
- Let the fish rest for 2-3 minutes, then chop into small chunks or slices.
- Quickly warm the corn tortillas on the grill, about 10 seconds per side.
- To assemble, layer the grilled fish onto the toasted tortillas, then add shredded cabbage, a dollop of pico de gallo, and crema. Finish with guacamole, red onion slices, and a sprinkle of fresh cilantro.
