Pan-Seared Cod Tacos with Lime Slaw
Golden pan-seared cod with smoked paprika, tucked into warm tortillas with a crisp red cabbage slaw brightened with lime. A fresh, mild taco dinner that comes together fast.
- Total
- 17 min
- Prep 9 · Cook 8
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Balancing with acid
- Quick
- Savory
- Mexican
- Crispy
- Mild
- Stovetop
Instructions
-
Shred the red cabbage as thinly as possible (about 2 mm slices) and put it in the mixing bowl. Zest the lime into the bowl, then squeeze in the juice of half the lime. Add 0.25 tsp salt and toss well so the cabbage starts to soften. Set the slaw aside.
~5 min
Salt and lime juice draw water from the cabbage through osmosis, softening it into a tender slaw.
Balancing with acid Taste the slaw and crema; add lime juice gradually until the flavor is bright but not sour. Too much acid overpowers the mild cod.
-
Pat the cod fillet completely dry with paper towels and cut it into 4 equal pieces. On a plate, mix the plain flour, smoked paprika, 0.25 tsp salt and black pepper. Press each cod piece into the flour mixture, coating all sides and shaking off the excess.
~4 min
Drying the cod ensures the flour coating adheres and fries crisp rather than steaming.
-
Heat the vegetable oil in the large non-stick skillet over medium-high heat until it shimmers. Lay the coated cod pieces in a single layer and pan-fry without moving them for 3 minutes, until the underside is deep golden and crisp.
~3 min
Heating oil until it shimmers ensures a hot pan for Maillard browning and a crisp crust.
Dry the cod thoroughly and fry it in a single uncrowded layer; any surface moisture steams the crust instead of crisping it, and crowding drops the pan temperature.
Searing Pat the fish dry and wait for the oil to shimmer before adding it. Do not move the cod for 3 minutes so a golden crust forms; flipping too early tears the fish.
-
While step 3 cooks
While the cod cooks, stir the sour cream with the juice of the remaining lime half and a pinch of salt in the small bowl to make a quick lime crema.
~2 min
Balancing with acid Taste the slaw and crema; add lime juice gradually until the flavor is bright but not sour. Too much acid overpowers the mild cod.
-
Flip the cod with tongs and cook 2 minutes more, until the second side is golden and the fish flakes easily and reaches 63°C/145°F in the thickest part. Transfer to a plate.
~2 min
Flipping once and cooking to 63°C/145°F keeps the fish moist while ensuring it is safely cooked.
Searing Pat the fish dry and wait for the oil to shimmer before adding it. Do not move the cod for 3 minutes so a golden crust forms; flipping too early tears the fish.
-
Warm the flour tortillas in the same skillet for about 20 seconds per side until soft and lightly blistered. Fill each tortilla with flaked cod, a spoonful of lime slaw, sliced avocado and a drizzle of lime crema. Scatter the chopped coriander over the top and serve.
~3 min