Cod Fish Tacos in Lettuce Cups
Chili-rubbed cod seared in a hot skillet, flaked into crisp romaine cups and topped with lime cabbage slaw and a spicy sour cream sauce.
- Prep20 min
- Cook10 min
- Total30 min
- Servings4
- Net carbs*5.3 g
- LevelEasy
Taco night stays on the menu with these. Cod fillets get a smoky rub of chili powder, cumin and paprika, then sear in a hot skillet until the outside is browned and the inside flakes into big, tender pieces. Romaine leaves hold everything, along with a quick lime and red cabbage slaw and a creamy sriracha sauce. Set it all out and let everyone build their own.
Cod is delicate, so do not move it once it hits the pan. Let it sear untouched for 3 to 4 minutes until the bottom releases on its own, then flip once with a wide spatula. If it sticks, give it another minute. Dry fillets and a properly hot pan are what give you color instead of a steamed, pale fish.
Ingredients
Makes 12 lettuce tacos (3 per serving). Tap an item to check it off.
Equipment
- 12-inch nonstick or cast iron skillet
- Wide fish spatula
- 2 mixing bowls
- Small bowl
Instructions
- In a small bowl, mix the chili powder, cumin, paprika, garlic powder and 3/4 teaspoon of the salt.
- Pat the cod very dry with paper towels and rub the spice mix over both sides.
- Toss the cabbage with the cilantro, 1 tablespoon of the lime juice and the remaining salt. Set aside to soften slightly.
- Stir together the sour cream, mayonnaise, sriracha and the remaining lime juice to make the sauce.
- Heat the avocado oil in a 12-inch skillet over medium-high heat until it shimmers. Add the cod and sear without moving for 3 to 4 minutes, until browned and it releases easily.
- Flip and cook 2 to 3 minutes more, until the fish is opaque and flakes with a fork (145°F). Break it into large chunks.
- Fill each romaine leaf with cod, slaw, a drizzle of sauce and a slice of avocado. Serve right away.
Estimated nutrition per serving
- Calories
- 365
- Total carbs
- 10.2 g
- Fiber
- 4.8 g
- Net carbs
- 5.3 g
- Protein
- 32.9 g
- Fat
- 22 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 4 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- Cut thick fillets into two or three pieces before searing. Smaller pieces are easier to flip without breaking.
- Make the slaw first. Ten minutes in the lime juice takes the raw edge off the cabbage.
Substitutions
- Cod → shrimp Same weight, peeled. Sear 1 to 2 minutes per side. Carb estimate stays the same.
- Sour cream → plain Greek yogurt Same amount for a lighter, tangier sauce.
- Romaine → green cabbage leaves Sturdier cups that hold more filling. Adds about 1 g net carbs per serving.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Store the fish, slaw and sauce in separate airtight containers for up to 2 days.
- Freezer
- Not recommended. Cooked cod turns dry and crumbly after thawing.
- Reheat
- Warm the fish in a covered skillet over medium-low heat for 3 to 4 minutes. Keep the slaw and lettuce cold.
Questions cooks ask
Can I use frozen cod?
Yes. Thaw it overnight in the fridge and press it dry between paper towels. Thawed fish holds extra water.
Which lettuce works best for cups?
Romaine hearts are crisp and hold their shape. Butter lettuce is softer and folds more easily.
