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Fresh Fish Taco Recipe with Atlantic Cod

Hints of lime, creamy avocado bites, and a punch of heat that will take you straight to the beach. Close your eyes and take a bite of paradise with these Fish Tacos!

Ingredients

4 Atlantic cod fillets, fresh, 4 1/2 oz. each
12 corn tortillas, lightly grilled
1 cup Mizkan Ponzu Citrus Seasoned Soy Sauce
1/2 cup radish, sliced
3/4 cup sweet corn kernels
1/4 cup edamame, shelled
1/2 cup avocado oil
2 cups Napa cabbage, shredded
3 Tbsp. lime juice
2 Tbsp. vegetable oil
2 Tbsp. cilantro, roughly chopped
1 1/2 tsp. jalapeño, finely chopped
Kosher salt, to taste
Black pepper, ground, to taste

INSTRUCTIONS

  1. In a large bowl, combine the Mizkan Ponzu Citrus Seasoned Soy Sauce, lime juice, and avocado oil. Season to taste with salt and black pepper.
  2. Marinate the cod in ½ of the Mizkan Ponzu Citrus Seasoned Soy Sauce mixture for 2 hours. Reserve the remaining ponzu for slaw.
  3. Remove the cod from the marinade and pat dry. Season to taste with salt and black pepper. In a large sauté pan over medium-high heat, add the oil and sauté the cod until flaky and lightly browned, about 4 minutes per side. Allow the cod to cool; then slice each fillet into 3 equal portions. Reserve.
  4. For the slaw, in a large bowl, combine the cabbage, radish, corn, edamame, cilantro, and jalapeño; mix well. Add the remaining Mizkan Ponzu Citrus Seasoned Soy Sauce mixture and toss to combine.
  5. Fill each tortilla with about 1½ oz. sliced cod. Top with slaw. Serve with extra slaw on the side.

 

Note: If fresh cod is unavailable, substitute a firm, white-fleshed fish.

 

YIELD
12 tacos

TOTAL TIME

2 hours 50 minutes