Fresh, vibrant Cod Fish Tacos are topped with a zingy pico de gallo and creamy Avocado Ranch Dressing. An easy dinner that's a fun addition to Taco night!
Course: Dinner, lunch
Cuisine: American, baja, Mexican
Keyword: baja fish tacos, cod tacos, fish tacos
2lbscodor other firm white fish
1/2cupchopped purple cabbage
1cupPico de Gallo
1cupAvocado Ranch Dressing
Lime wedgesfor serving
In a medium bowl, whisk together 1 tablespoon olive oil, lime juice, chili powder, paprika and cumin.
Add the fish and toss to coat. Marinade for 10-15 minutes.
Heat the remaining olive oil in a large skillet over medium high heat.
Remove the fish from the marinade and season with salt and pepper on both sides.
Add the fish to the pan and cook for 3-5 minutes. Flip the fish over and continue cooking for an additional 3-5 minutes or until cooked through. (Fish will be opaque.)
Heat the tortillas according to package directions or toast on a grill until slightly charred.
Divide the fish among the tortillas and arrange in the center of each tortilla.
Top with cabbage, pico de Gallo, jalapeños, cilantro and drizzle with avocado ranch dressing.
Serve with lime wedges.
Fish tacos are best enjoyed soon after cooking but the fish can be cooked up to 24 hours in advance and stored in the refrigerator.To reheat, add to a hot skillet to warm through before assembling the tacos.