It takes less than 30 minutes for these Icelandic Cod Fish Tacos to come together. Your hunger will be totally satisfied after eating this unique seafood dish.
Why This Icelandic Cod Fish Tacos Recipe?
Make these Icelandic Cod Fish Tacos when you want seafood but want to try something different. These tacos are very different from the tacos you may have eaten before. You will need Icelandic Cod filets, seasonings, purple cabbage, and more to make a delicious meal that will fill you up.
The cabbage and carrot slaw on these fish tacos is delicious, and they are topped with a lighter chili-lime sauce. My favorite way to eat fish is in these healthy fish tacos, which are ready in just 30 minutes.
What Type of Fish is Best for Fish Tacos?
I highly recommend wild-caught Icelandic Cod fillets if you’re trying to get your family to eat more fish or if you’ve never been a big fan of fish.
Cod is a mild white fish that is full of healthy Omega-3s and doesn’t taste “fishy” like some seafood does. Snapper fillet or mahi mahi are two other mild white fish that work well in these tacos.
How to Prepare Icelandic Cod for the Fish Tacos
Since there’s no breading, I find the fastest and easiest way to cook the cod for fish tacos is in a skillet so you get a little char. This easy, healthy Icelandic cod fish taco recipe has the cod fish seasoned with a chili-lime seasoning and cumin rub topped with slaw and creamy lime sauce – no frying!
How to Make Slaw for Tacos
Put the shredded red and white cabbage, chopped cilantro, carrots, olive oil, and lime juice in a large bowl. Stir until everything is mixed together, cover, and put in the fridge until you’re ready to eat.
The Best Fish Taco Sauce
To make the sauce, mix mayonnaise, yogurt, lime juice, chili-lime seasoning, and salt together. Make sure the sauce is smooth and creamy. This is the best sauce for Icelandic cod fish tacos, which you can use on almost any tacos. Cover and put in the refrigerator until you’re ready to eat.
How to Store the Icelandic Cod Fish Tacos
Put together your Icelandic Cod Fish Tacos, wrap them in plastic wrap, and then put them in a food storage container with a lid. The tacos can be kept in the fridge for up to three days. You can use a microwave to warm them up.
The cool cabbage and creamy sauce go well with the perfectly spiced hot fish. Icelandic Cod fish tacos are a great meal for a busy weeknight when you don’t have much time to cook. The fish cooks very quickly, and it’s easy to make the sauce ahead of time.
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How To Put Together These Icelandic Cod Fish Tacos
INGREDIENTS:
For The Fish
-
- 4 pieces (4 oz each) skinless firm white fish such as Icelandic Cod, (or snapper fillet, mahi mahi), fresh is best, if frozen thaw first
- 1/2 teaspoon cumin
- 1/2 teaspoons kosher salt
- 3/4 teaspoons chili-lime seasoning
For The Sauce
-
- 3 tablespoons light mayonnaise
- 1/4 cup fat free Greek Yogurt
- 1 tablespoon lime juice
- 1-2 tablespoons water, to thin
- 1/8 teaspoon kosher salt
- 3/4 teaspoon chili-lime seasoning
For The Slaw
-
- 1 cup white cabbage, sliced
- 1 cup red cabbage, sliced
- 1/4 cup shredded carrots
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1/4 teaspoon kosher salt
Odds & Ends
-
- 8 corn tortillas, charred in hot skillet, 30 seconds on each side
- lime wedges, on the side
INSTRUCTIONS:
-
- Season fish with salt, ground cumin and chili-lime seasoning.
- While skillet is pre-heating, toss the slaw ingredients together and refrigerate.
- Combine all the ingredients for the sauce in a small bowl and refrigerate until ready to eat. Make sure the sauce is smooth and creamy.
- Spray the preheated skillet with olive oil. Place seasoned fish in skillet and cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks.
- Char the tortillas over an open flame, on the burner, or in the skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm.
- Assemble tacos.
- Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges on the side.
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Icelandic Cod Fish Tacos Recipe
Equipment
- skillet
- bowls
Ingredients
Fish
- 4 4 oz each skinless firm white fish such as Icelandic Cod (or snapper fillet, mahi mahi), fresh is best, if frozen thaw first
- ½ tsp cumin
- ½ tsp kosher salt
- ¾ tsp chili-lime seasoning made from salt, chile powder, and lime juice powder -- Tajín, Trader Joes
Sauce
- 3 Tbsp lite mayonnaise
- ¼ cup fat free Greek Yogurt
- 1 - 2 Tbsp lime juice
- ⅛ tsp kosher salt
- ¾ tsp chili-lime seasoning made from salt, chile powder, and lime juice powder -- Tajín, Trader Joes
Slaw
- 1 cup white cabbage sliced
- 1 cup red cabbage sliced
- ¼ cup shredded carrots
- ¼ cup chopped cilantro
- 1 Tbsp olive oil
- 1 Tbsp lime juice
- ¼ tsp kosher salt
The Rest
- 8 large corn tortillas charred in hot skillet, 30 seconds on each side
- lime wedges on the side
Instructions
- Season fish with salt, ground cumin and chili-lime seasoning
- While skillet is pre-heating, toss the slaw ingredients together and refrigerate.
- Combine all the ingredients for the sauce in a small bowl and refrigerate until ready to eat. Make sure the sauce is smooth and creamy.
- Spray the preheated skillet with olive oil. Place seasoned fish in skillet and cook 4 to 5 minutes on each side until fish is just opaque and charred.
- Break up in large chunks.
- Char the tortillas over an open flame, on the burner, or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm.
- Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges on the side.
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