Big, bright, beautiful flavors explode out of this fantastic grilled fish, that can easily be translated to other types of fish, making this a versatile recipe that you’ll want to hold onto for repeat performances!
WHAT YOU'LL LOVE
- Fried cilantro adds a crispy garnish you don't usually see on fish tacos. Quickly frying whole cilantro leaves until crisp gives a textural crunch and concentrated herb flavor that fresh cilantro alone wouldn't provide.
- The cabbage braises down in beer, not just water or broth. Cooking it with Mexican lager until the liquid reduces builds a deeper, slightly malty flavor into what's normally a simple raw slaw topping.
- A soapstone on the grill gives you griddle-like control over live fire. Cooking the cod directly on an oiled soapstone slab lets you sear it evenly at high heat without the fish falling through the grates or sticking.
- Three distinct toppings, three different jobs. Bright pico de gallo, cooling chipotle crema, and tender braised cabbage each add a different texture and temperature, keeping the taco from feeling one-note.
Cod Fish Tacos
Tom Jackson
Rated 3.5 stars by 6 users
Category
Entree
Cuisine
Latin
Servings
6
Prep Time
1 hour
Cook Time
20 minutes
Calories
590
Big, bright, beautiful flavors explode out of this fantastic grilled fish, that can easily be translated to other types of fish, making this a versatile recipe that you’ll want to hold onto for repeat performances!
Ingredients
- 2 lb cod, skin off
-
Sweetwater Spice Jalapeño Lime Fajita Bath
-
Cattleman's Grill Mexicano Rub & Taco Seasoning
- 1 bunch cilantro
- vegetable oil
- 12 flour street taco tortillas
- 1 cup tomato, diced
- 1/2 cup red onion, minced
- 1/4 cup jalapeño, minced
- 1/4 cup cilantro, minced
- 2 tbsp garlic, minced
- 2 tbsp lime juice
-
salt, to taste
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp lemon juice
- 3 tbsp chipotles in adobo, minced
-
salt, to taste
- 1 1/2 cup red cabbage, shredded
- 1 1/2 cup yellow onion, sliced thin
- 1 cup Mexican lager
-
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
-
salt, to taste
For the pico de gallo:
For the crema:
For the braised cabbage:
Directions
- For the pico de gallo, combine all ingredients and mix well. Store in the refrigerator.
- For the crema, combine all ingredients. Whisk well to combine. Store in the refrigerator.
- Pick the leaves from the bunch of cilantro. Warm 1/2 cup vegetable oil in a small cast iron skillet, over medium-high heat. Fry the cilantro leaves until crispy, about 30 seconds. Remove from the oil and drain on paper towels. Set aside for garnish.
To make the braised cabbage, heat a large cast iron skillet over medium-high heat. Add a couple tablespoons of vegetable oil. Add the cabbage and onions. Season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Add the beer and cook until the beer is reduced and almost gone and the cabbage and onion are tender.
Place the cod in a zip top bag with the Sweetwater Spice Jalapeño Lime Fajita Bath, mixed according to the instructions on the bottle. Place in the refrigerator for one hour.
Preheat your Kamado Joe Classic Joe II for high heat (450°F+) direct grilling with a soapstone in place.
Remove the cod from the marinade. Remove excess moisture with paper towels. Rub a thin layer of oil all over the cod. Season with Cattleman's Grill Mexicano Rub & Taco Seasoning. Put about 1/4 cup vegetable oil down on the soapstone. Cook the cod on the oil on the soapstone until browned. Flip and continue cooking until the fish is opaque and firm (140°F internal temperature).
- Break up the fish and distribute amongst the tortillas. Top with the braised cabbage, pico de gallo, a little of the crema as well as the fried cilantro.
Recipe Note
Recipe FAQ
Why fry the cilantro leaves before using them as garnish?
A quick fry crisps the leaves and concentrates their flavor, giving the tacos a crunchy garnish with a more intense herb note than fresh cilantro alone.
Why braise the cabbage in beer instead of water?
Cooking the cabbage and onion until the beer reduces down builds a deeper, slightly malty flavor into the topping, rather than leaving it as a plain raw slaw.
Why cook the cod on a soapstone instead of directly on the grates?
A soapstone gives you a flat, even, griddle-like surface over live fire, which sears the fish evenly and keeps delicate cod from falling apart or sticking to open grates.
What internal temperature should the cod actually reach?
This recipe lists 140°F, but FDA guidance for finfish calls for a minimum of 145°F. Cooking to at least 145°F is the safer target if food safety is your main concern.
Can I make the pico de gallo and crema ahead of time?
Yes — both hold well in the refrigerator and are actually better after resting for at least 30 minutes, which lets the flavors meld.
How indoor-friendly is this recipe?
4 out of 5 — a hot cast iron skillet or griddle can replace the soapstone for searing the cod, and the cabbage, pico, and crema all work fine on a stovetop; only the direct-fire char is something you'd miss indoors.
Recipe Highlights
Fried cilantro garnish: Quickly frying the leaves adds crunch and concentrated flavor not found in a standard fresh-cilantro topping.
Beer-braised cabbage: Reducing the cabbage and onion in lager builds a deeper flavor than a plain raw slaw would have.
Cooking on a soapstone: This gives the cod an even, flat sear directly over live fire without risking it falling through the grates.
Layering three distinct toppings: Pico de gallo, chipotle crema, and braised cabbage each bring a different texture and temperature to balance the taco.
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Nutrition
Nutrition
- Nutrition Serving Size
- 15.95 oz
- per serving
- Calories
- 590
- Carbs
- 41 grams
- Protein
- 46 grams
- Fat
- 27 grams
- Sodium
- 885 milligrams
