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Grilled Spicy Cod Tacos with Tomato Salsa



Cod fish is sometimes referred to as the “Chicken of the Sea,” as it’s a mild flaky fish that easily takes on the flavors of its seasonings.  

Instead of deep-frying the cod for our fish tacos,  I coated the fish with a spicy ancho chile rub and Bill grilled them to perfection.  The fillets were on the thin side so they would grill quickly, while he used a grill basket to enable flipping them easily, without breaking.



These tacos pack more than just a little heat, thanks to ground ancho chile pepper and jalapeño peppers.   They’re later tempered with cabbage, and tomato salsa when you eat them, but use a light touch, if heat isn’t your thing. 

I make my own salsa, as most store bought salsa contains cilantro, and that only gets through my kitchen door by mistake.


Ready to grill!  Mmmmm!

This is comfort food with no feeling guilty eating it!

Spicy Cod Tacos with Tomato Salsa


For the cod fillets:

1 pound cod fillets
1 tablespoon olive oil
½ teaspoon dried oregano
2 teaspoons smoked paprika
1 teaspoon ground ancho chile pepper
1 teaspoon garlic powder
1 teaspoon ground coriander
½ teaspoon salt
1 teaspoon coarse ground black pepper
8 flour tortillas


Garnish:

1 cup shredded white cabbage
Tomato salsa, recipe below
Bermuda onion, chopped
Sour cream


Method:

In a small bowl, combine oregano, paprika, chile pepper, garlic powder, coriander, salt and black pepper.
Sprinkle mixture over fish fillets, and rub to coat.
Heat grill on high.
Place fish in grill basket or grate and brush with olive oil, turn grill down to medium-high.
Grill about 10-12 minutes until fish flakes easily with a fork.


Assemble tacos:  

Use a fork to break cod into flakey pieces and place on warmed (I warm them in the micro) tortillas.  Top with shredded cabbage and tomato salsa.


While fish is cooking, make salsa:


Tomato Salsa

6 plum tomatoes, peeled and seeded
¼ cup chopped onion
1 jalapeño, chopped (for less heat, discard ribs and seeds)
1 garlic clove, minced
2 tablespoons lime juice
Salt and pepper, to taste


Method:


Chop tomatoes and place in a medium bowl.
Add remaining ingredients to tomatoes and combine well.
Let stand for 15 minutes to develop flavor and adjust seasonings if necessary.
Refrigerate or let stand at room temperature for 2 hours.
Spoon over tacos.
 4 servings 

ENJOY!






Comments

  1. Too funny--no cilantro in your house!
    That is a vegetable to Mr.Ken. Ha!

    These look really yummy.

    M : )

    ReplyDelete
    Replies
    1. Ha, Melinda! That's funny! I thought I could smell cilantro drifting this way from your house. :-)

      Delete
  2. I've been thinking about fish tacos a lot and don't want to fry them either. Love this idea in the basket - plenty of spice and char is key and this looks great! Have a lovely weekend Pam

    ReplyDelete
    Replies
    1. Hi Tricia! These are great without the mess of deep-frying and for saving calories. The basked makes it easy. You have a great weekend!

      Delete
  3. Pam, We both like fish tacos and this recipe looks perfect! We also like the heat so its right up our alley... Now all I have to do is to get one of those grill baskets. Take Care, Big Daddy Dave

    ReplyDelete
  4. Hi Dave! Glad you like the tacos! We really like the flavor of the grilled fish and I love the heat too! Take care.

    ReplyDelete
  5. I love these Pam!! The cod fillets look amazing!!!

    ReplyDelete
    Replies
    1. Thanks, Gloria! I love fish on the grill this time of year! Take care

      Delete
  6. Hi Pam , you have so many tasty ideas , love this one and can also be used with salmon . Pinning thanks for sharing .

    ReplyDelete
    Replies
    1. Thanks, Nee! It would be great with salmon. Take care.

      Delete
  7. Yum! Cod is my favorite fish!

    ReplyDelete
    Replies
    1. Hi Nellie! Then you would like this!

      Delete
  8. Your tacos look great! Comfort food with no guilt is the ideal, isn't it?

    ReplyDelete
    Replies
    1. You're right, Beth, that's the way I see it! Thanks!

      Delete
  9. I had always wondered what chicken of the sea was after hearing Jessica Simpson talking about it way back when she was on the reality show with Nick Lachey. Now I know! This dish looks good.

    ReplyDelete
  10. Haha I LOVE cilantro! Your tacos look amazing, with or without it!

    ReplyDelete
  11. Haha I LOVE cilantro! Your tacos look amazing, with or without it!

    ReplyDelete
  12. What a fabulous fish taco recipe! I'm hoping to convert the hubby this summer---one of my favorite meals, but he's more of a traditionalist when it comes to tacos.

    ReplyDelete
  13. These fish tacos look amazing. Grilling trumps frying any day. Delicious!

    ReplyDelete
  14. there are only so many ways i'll tolerate fish, and a fish taco packed with lots of other goodies is a sure bet. love that salsa!

    ReplyDelete
  15. I love cod, and absolutely like that you grilled the cod instead of frying...the tacos look delicious Pam!
    Have a great week :)

    ReplyDelete

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