Cod Tacos With Avocado Crema
Pan-seared cod breaks into flaky pieces for tacos, topped with a cool avocado-yogurt crema that comes together in the blender in seconds. A weeknight taco night that still feels fresh.
Cod is mild and flaky, which makes it ideal for tacos. A quick spice rub and a hot skillet give it color without frying, and the avocado crema adds creaminess without sour cream.
Pat the Fish Very Dry
Wet fish steams instead of sears. Press both sides with paper towels and let it sit uncovered in the fridge for 10 minutes if you have time.
Warm Tortillas Last
Warm corn tortillas right before serving so they stay flexible. A dry skillet over medium heat for 20 seconds per side is enough.
Ingredients
- 1 1/2 lb cod fillets, cut into 3 inch pieces
- 8 small corn tortillas
- 1 ripe avocado
- 1/2 cup Greek yogurt, plain
- 1 tbsp fresh lime juice
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 2 tbsp olive oil
- 1/4 cup chopped fresh cilantro
Steps
Make the crema
Blend avocado, yogurt, lime juice, and a pinch of salt until smooth. Set aside.
Season the cod
Mix cumin, chili powder, garlic powder, and salt. Pat cod dry and rub the spice mix over all sides.
Sear the cod
Heat oil in a skillet over medium-high. Cook cod 3 to 4 minutes per side until golden and flaky.
Warm tortillas and assemble
Warm tortillas in a dry skillet. Flake cod into pieces, divide among tortillas, and top with avocado crema and cilantro.
Make It Gluten Free
- Use corn tortillas certified gluten free if needed.
- A quick cabbage slaw adds crunch and balances the creamy sauce.
- The crema also works as a dip for tortilla chips.
Nutrition per serving
| Calories | 340 kcal |
| Protein | 30 g |
| Carbohydrates | 22 g |
| Fat | 14 g |
| Sodium | 560 mg |
