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Roasted Cod Tacos

Roasted Cod Tacos

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We have been making tacos, a lot, the past few months.  They have become a regular go-to meal when we need something quick and easy.  Just about anything can be wrapped up in a tortilla and called a taco.  This recipe for roasted cod tacos just happens to be an all-time favorite over here.

Roasted Cod Tacos | Chez Us

Since we have been loving tacos so much, we have decided to start a regular feature on Chez Us, called Taco Tuesday.  Yes, we have been making tacos that often.  I think our last trip to Mexico really inspired us to make start making them at home on a regular basis.  After all, they are pretty simple, not to mention we can be very creative with fixings.  That being said, we are going to try really hard to post a new taco recipe once a week or at least every other week.  There is a widget off to the right side of the site showcasing other taco recipes as well as a Pinterest Page dedicated to the love of the taco.

Whenever I see true Alaskan cod at the market, I stock up as it comes in handy for easy dinners.  Not only do I get a kick out of salting it for later use, but it is great in this recipe for roasted cod tacos.  Cod has a mild flavor that is not overly fishy, and other ingredients such as this spicy slaw go really well with it.  Roasting cod in the oven, with simply salt and pepper, makes this an easy go-to recipe.  No fuss of getting the grill ready;  saving those tacos for summertime.  In fact, with this recipe, you can have dinner on the table in less than 30 minutes!

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Yield: 2 - 4 servings

Roasted Cod Tacos

Roasted Cod Tacos | Chez Us

Cod is marinated in a mildly spicy cilantro sauce before oven roasting to make these flavorful tacos topped with a simple cabbage and carrot slaw.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 35 minutes


  • 1 pound cod
  • 1/2 cup olive oil
  • 1/2 cup cilantro
  • 4 chile pequin pods
  • kosher salt
  • 1 small green cabbage
  • 1 large carrot, scrubbed clean, peel left on (it is good for ya)
  • 3 green onions, finely minced
  • 1 lime
  • 1 tablespoon olive oil
  • 1 avocado
  • corn tortillas


    Place olive oil, cilantro, chile pequin, and salt into a food processor.  Blend until smooth.
    Place the fish and the above sauce into a Ziploc bag, seal and mix around.  Place in the refrigerator for 1 hour.
    Thinly slice the cabbage;  place into a mixing bowl.
    Grate the carrot into the cabbage and the green onion.
    Juice the lime into the cabbage mixture, then drizzle in olive oil.  Toss with your hands.
    Season to taste with kosher salt and black pepper.  Set aside.
    Preheat oven to 425.
    Place the cod into a baking dish, and roast for 15 - 20 minutes until flaky.
    Warm the tortillas, and thinly slice the avocado.
    Place some fish on a warm tortilla, top with some slaw and avocado slices.


This recipe will servce two super hungry people or four normal eaters.

Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.

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Saturday 2nd of August 2014

Best substitution for pequin pods?


Monday 4th of August 2014

I would try a smokey paprika that is just a little spicy. If you like a lot of spice you could try a serrano. Have fun with the recipe!

Amber at Love, Laugh, Live Well

Tuesday 18th of February 2014

These look delicious! Hoping to make them later this week. Thanks for sharing.

Paula - bell'alimento

Tuesday 4th of February 2014

Holy moly do those look good! Guess who happens to have some cod in the house ; ) Hello dinner.

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