Recipe – Spicy cod tacos

I love tacos, and the fact that you can fill them with anything means there’s an endless array of options!

I combined my spicy cod version with loads of different colours, textures and flavours, and plenty of chilli heat!!


For the cod:

  • 300g skinless cod (I used loin)
  • Olive oil
  • 1/2 tablespoon smoked paprika
  • 1/2 teaspoons thyme
  • 1/2 teaspoon oregano
  • 1/2 teaspoon hot chilli powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1teaspoon ground black pepper

For the pickled red onions:

  • 1 red onion, sliced
  • 1/2 cup cider vinegar
  • 1/2 hot water
  • 1 teaspoon salt
  • 3/4 teaspoon sugar

For the spicy avocado sauce:

  • Half an avocado
  • Flying Goose green chilli sauce
  • Olive oil
  • Juice of 1/2 a lime
  • Salt & pepper

To serve:

  • 10 soft tacos (not that easy to get hold of on their own in the UK – unless you make your own – so I took them from a Wahaca meal kit)
  • Shredded red cabbage
  • Lime wedges

Start by making your pickled red onions (if you have time do this the day before, if not, try and leave them for a minimum of an hour). In a bowl, add the vinegar, water, salt & sugar, and stir until the salt & sugar have dissolved. Add in the red onion (making sure it is all submerged under the liquid) and set aside

In another large bowl, mix together the olive oil & all of your herbs, spices and seasoning. Cut the cod into bite sized pieces and add to the bowl with the marinade, mixing to make sure all the fish is coated. Same applies as with the onions – marinading overnight is better, an hour will do

To make the spicy avocado sauce, in a food processor/nutri-bullet blitz your avocado until smooth, then add in a generous squeeze of Flying Goose green chilli sauce (to taste), a glug of olive oil, the lime juice and some salt & pepper and whizz again until everything is combined and you have a thick sauce. Set this aside for now

When all your accompaniments are ready, it’s time to cook the fish. Heat a tablespoon of oil in a large frying pan over a medium heat, add in the fish and fry until cooked through and the outside is nicely coloured

Pile everything onto your tacos and dig in! I served mine with the red cabbage, pickled onions & avocado sauce, and I also added some of my leftover corn salsa (find the recipe here), but you can use whatever you like – jalapenos, shredded carrot & crispy lettuce for example. Or why not swap the cod for halloumi or tofu to make them vegetarian or vegan?!



2 thoughts on “Recipe – Spicy cod tacos

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s