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Top down view of metal container holding four corn tortillas filled with cod and topped with radish and coleslaw
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4.46 from 11 votes

Tex-Mex Fish Tacos

With a Southwestern spice blend, these cod fish tacos are a delicious bite of flavor! And when topped with a homemade Tex-Mex coleslaw and radish, a bit of crunch goes a long way!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Southwestern
Difficulty: Intermediate
Method: Roasting
Servings: 6 servings
Author: Kaleb

Ingredients

For the fish

  • 4 5-ounce cod fillets
  • ¼ cup fresh lime juice
  • ¼ cup fresh orange juice
  • 1 tablespoon minced chipotles in adobo
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ⅓ cup neutral oil (avocado, safflower)

For the cabbage slaw

To assemble

  • tortillas
  • radish sliced
  • avocado
  • cotija cheese

Instructions

  • Marinate the fish: Place the fish fillets on a small baking sheet or baking dish with sides. In a medium bowl, combine the lime juice, orange juice, chipotle sauce, garlic powder, cumin, chili powder, salt, and oil. Whisk to combine and pour half of the mixture over the fish. Set aside the remainder. Cover the fish with plastic wrap and marinate in the refrigerator for 30 minutes.
    4 5-ounce cod fillets, ¼ cup fresh lime juice, ¼ cup fresh orange juice, 1 tablespoon minced chipotles in adobo, 1 teaspoon garlic powder, ½ teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon kosher salt, ⅓ cup neutral oil (avocado, safflower)
  • Preheat oven to 425°F.
  • Roast: Once marinated, remove the plastic wrap and roast along with the marinade in the preheated 425°F oven until the fish reaches 120°F and flakes easily. Remove from the oven and allow to rest for 5 minutes. After resting, use forks to lightly flake into bite-size pieces.
  • Make the slaw: To the remaining marinade, add the sour cream and whisk to combine. Pour over shredded cabbage, green onion, and cilantro. Add in pickled jalapeños, if desired. Stir to combine. Cabbage can be made 24 hours in advance and stored in the refrigerator.
    1 ½ pounds cabbage, ⅓ cup chopped green onion, ½ cup cilantro, ⅓ cup sour cream, 2 tablespoons pickled jalapeños (optional)
  • Serve: Add the fish to the tortillas and top with the cabbage, sliced radish, avocado, and cotija cheese.
    tortillas, radish, avocado, cotija cheese

Video

Nutrition

Serving: 1serving | Calories: 383kcal