The Best Smoky Cod Fish Taco Recipe (with Mango Slaw)

I’ll never forget the first time I had a truly great fish taco. It wasn’t at a fancy restaurant, but from a tiny, sun-drenched food stand on a dusty road somewhere along the Baja coast. I was expecting the usual, but what they handed me was a revelation. Instead of a heavy cabbage slaw, it was topped with a bright, sweet, and unbelievably crunchy mix of fruit and vegetables.

That single taco changed everything for me. It was proof that the perfect bite is all about balance. This smoky cod fish taco recipe is my loving tribute to that memory—the ultimate combination of smoky, seared fish, a vibrant mango-jicama slaw, and a cooling avocado crema. It’s the recipe that brings a little bit of that coastal sunshine right into my kitchen, and I know it will do the same for yours.

Why You’ll Fall in Love with This Cod Fish Taco Recipe

This isn’t just another fish taco; it’s an experience. If you’re looking for a meal that feels special but comes together in a flash, you’ve found it.

• A Symphony of Flavors: The deep, smoky notes of the ancho chili rub on the cod are the perfect counterpoint to the sweet mango, crisp jicama, and tangy lime. Every single bite is exciting.
• Healthy Meets Delicious: We’re making pan seared cod tacos, which means you get that beautiful, golden-brown crust without any heavy frying. It’s a fresh, light meal you can feel great about.
• Weeknight-Friendly: From start to finish, you can have these incredible homemade fish tacos on the table in about 35 minutes. It’s the perfect way to break up the weeknight dinner routine.

The Ingredients You’ll Need

The magic of this recipe comes from a few key ingredients that work together beautifully. Here’s what you’ll need to grab.

For the Smoky Cod:

• 2 skinless cod fillets (about 6 oz / 170 g each)
• 2 teaspoons extra-virgin olive oil
• ½ teaspoon ancho chili powder – This is the secret to the smoky flavor! Don’t worry, it’s mild and adds depth, not intense heat.
• ¼ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt

For the Mango-Jicama Slaw:

• 1 cup jicama, cut into matchsticks – If you’ve never used jicama, you’re in for a treat! It has a mild, slightly sweet flavor and the most amazing, lasting crunch.
• ½ cup ripe mango, finely diced
• ¼ cup red onion, thinly sliced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice

For the Avocado Crema & Assembly:

• ½ small ripe avocado
• ¼ cup plain low-fat Greek yogurt
• 2 tablespoons fresh cilantro
• 1 tablespoon fresh lime juice
• 1 teaspoon jalapeño, minced (optional)
• ⅛ teaspoon kosher salt
• ¼ cup cool water
• 6 small corn tortillas
• Lime wedges, for serving

The Secrets to Perfect Pan Seared Cod Tacos

Making restaurant-quality fish tacos at home is easy when you know a few little tricks. These are my non-negotiables for success.

1. Get the Fish Bone-Dry: Before you even think about seasoning, take a paper towel and pat the cod fillets completely dry on all sides. This is the most important step for getting a beautiful, golden-brown sear instead of just steaming the fish in the pan.
2. Don’t Crowd the Pan: Give the cod fillets plenty of space in the skillet. If they’re too close together, they’ll lower the pan’s temperature and steam. Cook in batches if your pan isn’t large enough.
3. Let the Slaw Mingle: Make the mango-jicama slaw first, even before you start on anything else. This gives the ingredients time to marinate and for the flavors to meld together, making it even more delicious.

Step-by-Step Instructions

Ready to make some magic? Let’s walk through it.

1. Make the Slaw: In a medium bowl, gently toss together the jicama matchsticks, diced mango, red onion, chopped cilantro, and a tablespoon of lime juice. Set it aside to let the flavors get happy.
2. Blend the Crema: In a small food processor or blender, combine the avocado, Greek yogurt, cilantro, another tablespoon of lime juice, the optional jalapeño, and salt. Blend until creamy, adding a tablespoon of water at a time until you get a smooth, drizzlable sauce.
3. Warm the Tortillas: Heat a dry skillet over medium-high heat. Warm each tortilla for about 45 seconds per side until they’re soft and pliable. Stack them and wrap them in a clean kitchen towel to keep them warm.
4. Season and Sear the Cod: In a small bowl, mix the ancho chili powder, paprika, garlic powder, and salt. Sprinkle it evenly over your super-dry cod fillets. Heat the olive oil in your skillet over medium-high heat. Once it shimmers, carefully place the cod in the pan and cook for 3-4 minutes per side. It’s done when it’s opaque and flakes easily with a fork.
5. Assemble Your Tacos: Transfer the seared cod to a plate and gently break it into large, tender chunks. Now for the fun part! Layer the mango slaw on a warm tortilla, top with the flaky cod, and finish with a generous drizzle of that amazing avocado crema.

What to Serve with Fish Tacos

While this cod fish taco recipe is a complete meal on its own, if you want to turn it into a full-on feast, here are a few ideas for what to serve with your fish tacos:

• Cilantro-Lime Rice: A simple, zesty side that complements the flavors perfectly.
• Seasoned Black Beans: A spoonful of warm, seasoned black beans on the side is always a great choice.
• Chips and Guacamole: You can never go wrong with a classic!

Let’s Get Cooking!

I truly hope this recipe brings a little burst of joy and sunshine to your table. There’s something so satisfying about making incredible homemade fish tacos that taste like they came from your favorite beachside spot.

Give this one a try, and feel free to play with it—maybe add a little pineapple to the slaw or a chipotle pepper to the crema. That’s the beauty of cooking! I can’t wait to hear how you like it.