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Smoky Ancho Cod Tacos with Mango-Jicama Slaw

Brighten your dinner routine with these pan-seared cod tacos. A smoky ancho chili rub meets a cool, crunchy mango-jicama slaw and creamy avocado sauce for an unforgettable, vibrant meal that's both healthy and satisfying.
Course Main Course
Cuisine Coastal Mexican-Inspired
Keyword cod fish taco recipe, fish tacos with mango slaw, pan seared cod tacos
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 2
Calories 478kcal

Equipment

  • Large cast-iron griddle pan or non-stick skillet
  • Small food processor or personal blender
  • Two medium mixing bowls
  • Chef's knife & cutting board
  • Tongs

Ingredients

For the Smoky Cod:

  • 2 skinless cod fillets about 6 oz / 170 g each, patted thoroughly dry
  • 2 teaspoons 10 mL extra-virgin olive oil
  • ½ teaspoon ancho chili powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt

For the Mango-Jicama Slaw:

  • 1 cup 120 g jicama, cut into matchsticks
  • ½ cup 80 g ripe mango, finely diced
  • ¼ cup red onion thinly sliced
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon fresh lime juice

For the Avocado Crema:

  • ½ small ripe avocado
  • ¼ cup plain low-fat Greek yogurt
  • 2 tablespoons fresh cilantro leaves and tender stems
  • 1 tablespoon fresh lime juice
  • 1 teaspoon jalapeño minced (optional)
  • teaspoon kosher salt
  • ¼ cup 60 mL cool water, as needed

For Assembly:

  • 6 small corn tortillas
  • Lime wedges for serving

Instructions

  • Make the Mango-Jicama Slaw: In a medium bowl, combine the jicama matchsticks, diced mango, thinly sliced red onion, 2 tablespoons of chopped cilantro, and 1 tablespoon of lime juice. Toss gently to combine and set aside for the flavors to meld.
  • Blend the Avocado Crema: In a small food processor or blender, combine the avocado, Greek yogurt, the remaining 2 tablespoons of cilantro, 1 tablespoon of lime juice, and the optional minced jalapeño. Add the ⅛ teaspoon of salt. Blend until smooth, adding the cool water 1 tablespoon at a time until you reach a smooth, drizzlable consistency.
  • Toast the Tortillas: Place the corn tortillas one at a time on a dry, hot griddle pan over medium-high heat. Warm for about 45 seconds per side, until pliable and lightly browned. Stack the warmed tortillas and wrap them in a clean kitchen towel to keep warm.
  • Season and Cook the Cod: In a small dish, stir together the ancho chili powder, smoked paprika, garlic powder, and the ¼ teaspoon of kosher salt. Evenly sprinkle the seasoning over all sides of the dry cod fillets. Heat the olive oil in the same pan over medium-high heat (about 425°F / 220°C). Carefully place the seasoned cod on the pan and cook for 3-4 minutes per side, until opaque and it flakes easily with a fork (internal temperature of 145°F / 63°C).
  • Assemble and Serve: Transfer the cooked cod to a plate and use a fork to break it into large chunks. To build your tacos, place a generous amount of the slaw onto each warm tortilla. Top with the flaked cod and finish with a drizzle of the avocado crema. Serve immediately with fresh lime wedges.

Notes

 

  • Storage: For best results, store any leftovers disassembled. The slaw, crema, and cooked fish can be kept in separate airtight containers in the refrigerator for up to 2 days.
  • Ingredient Swaps: No cod? Mahi-mahi or tilapia are excellent alternatives. For a different crunch, swap the jicama for crisp green apple.
  • Heat Level: If you enjoy more spice, leave the seeds in your jalapeño for the crema, or add a pinch of cayenne pepper to the fish seasoning blend.

Nutrition Information

Per serving (3 tacos), approximate values:
  • Calories: 478
  • Total Fat: 13 g
  • Saturated Fat: 2 g
  • Polyunsaturated Fat: 2 g
  • Monounsaturated Fat: 7 g
  • Cholesterol: 85 mg
  • Sodium: 615 mg
  • Total Carbohydrate: 48 g
  • Dietary Fiber: 11 g
  • Total Sugars: 13 g
  • Protein: 39 g
  • Vitamin D: 1.5 mcg (8%)
  • Calcium: 215 mg (17%)
  • Iron: 2.1 mg (12%)
  • Potassium: 1020 mg (22%)
  • Vitamin C: 46 mg (51%)