Wild Alaskan Cod Fish Tacos with Lime Crema

Wild Alaskan Pacific cod is lean, flaky, and perfect for tacos. Its mild, slightly sweet flavor pairs beautifully with acidic and spicy toppings. Discover why wild cod is superior for pan-frying and learn about the sustainable practices behind every portion we ship.

Ingredients

• 4 wild Alaskan Pacific cod fillets (6 oz each)
• ½ teaspoon sea salt
• ¼ teaspoon cayenne pepper
• 2 tablespoons avocado oil
• 8 warm corn or flour tortillas
• Lime Crema: ½ cup sour cream, 2 limes (juiced), 1 clove garlic (minced), salt & pepper
• Slaw: 2 cups shredded purple cabbage, ½ red onion (thinly sliced), 2 tablespoons fresh cilantro
• Lime wedges, avocado slices, fresh jalapeño

Instructions

1. Make Crema: Whisk together sour cream, lime juice, minced garlic, salt, and pepper. Set aside.
2. Prepare Slaw: Toss cabbage, red onion, and cilantro in a bowl. Season with pinch of salt.
3. Season Fish: Pat cod fillets dry. Season both sides with salt and cayenne.
4. Cook: Heat avocado oil in a large skillet over medium-high heat (375°F). Place fillets in skillet, cook 4-5 minutes per side until golden and flaky (internal temp 145°F).
5. Warm Tortillas: Place tortillas in a dry skillet or directly over flame for 30 seconds per side.
6. Assemble: Spread lime crema on each tortilla. Add slaw, flaked or whole cod, avocado, and jalapeño. Serve with lime wedges.