Zesty Cod Tacos with Red Cabbage & Cilantro Slaw

This weeknight dinner is full of vibrant flavor! 

Recipe by Ariana Feygin

Servings 0
Prep Time



  • 2 lbs cod or similar firm white fish
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 tsps ground cumin
  • 3/4 tsp garlic powder
  • 1 1/2 tsps chili powder
  • 1 tsp sugar
  • oli for cooking


  • 1 1/2 cups shredded green cabbage
  • 1 1/2 cups shredded red cabbage
  • 1/3 cup chopped cilantro
  • 2 limes juiced
  • 1 jalapeno chopped (optional)
  • Salt to taste
  • Pepper to taste
  • Flour or corn tortillas
  • Fresh avocados sliced
  • Cilantro chopped


  1. Coat the fish in the spices and place in the fridge to marinate while preparing the slaw.

  2. In a large bowl, combine the cabbage, cilantro, jalapeno, lime juice, salt and pepper. Mix well. 

  3. Place a cast-iron skillet or heavy pan over medium-high heat and warm the oil. Once hot, sear the cod about 5 minutes per side. Finish cooking in a 450 F oven if necessary or cod is thicker. 

  4. Warm the flour tortillas. Add pieces of fish to each tortilla, top with slaw, sliced avocado and garnish with extra cilantro.