A smoky salsa. Well-seasoned white fish. Smooth avocado. These Grilled Cod Tacos with Smoky Grilled Salsa are a great spring and summer meal.
Fire up the grill — it’s taco night! No, seriously, your grill can be the gateway to delightful, fresh, craveworthy fish tacos filled with simple ingredients.
Grilled Cod Tacos with Smoky Grilled Salsa make great use of the grill. The cod is grilled. The tortillas are grilled. Even the salsa is grilled. This makes for a warm, delightful dinner that’s great for sharing with friends or loved ones.
Seriously, these are so fun to serve.
Start with fresh cod from the fish market or fish counter. Fresh — not frozen — is best because it has a better flavor. You’ll also need the ingredients for the grilled salsa as well as avocado and tortillas. You’ll want to gather all the ingredients you need before you begin cooking since this comes together so quickly.
Once cooked, I break the cod up into pieces. This makes dividing it between the tortillas easier.
As for serving, I love to prepare them on a platter and serve them communally. This allows everyone to take as much as they want. There’s less waste this way.
While I serve these Grilled Cod Tacos with Smoky Grilled Salsa and avocado, you could add more toppings. Cilantro Lime Slaw for Fish Tacos is always delightful. But even something as simple as diced mango or pickled red onions can pair nicely with these.
Or, serve these with a fresh salad and your favorite dressing. Either way you can’t go wrong.
Grilled Cod Tacos with Smoky Grilled Salsa
A smoky salsa. Well-seasoned white fish. Smooth avocado. These Grilled Cod Tacos with Smoky Grilled Salsa are a great spring and summer meal.
Ingredients
Cod
- 1 tablespoon canola oil
- 1 lb cod
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 lime, cut into 8 wedges
Salsa
- 1 large tomato
- 1 jalapeno pepper (use half, with seeds removed, for milder salsa)
- ½ lime
- ¼ cup chopped red onion or chopped shallot
- ¼ cup chopped green bell pepper
- ¼ cup chopped fresh cilantro
- 1 clove garlic, peeled, crushed and chopped
- 1 teaspoon kosher salt
- ½ teaspoon cumin
- ¼ teaspoon pepper
Tacos
- 12 corn tortillas (taco size)
- 1 avocado, pitted, peeled and sliced
Instructions
- Heat the grill to medium-high (about 450 degrees Fahrenheit). Brush the grates with canola oil.
- Prepare the cod by brushing the pieces all over with olive oil and seasoning with salt and pepper.
- Place the cod on the grill and cook, undisturbed, for 4 minutes. Use a spatula to lift and flip the cod. It should lift easily. If not, let it cook for 1-2 more minutes until it releases. Cook for an additional 3-4 minutes on the other side until cooked through (it should flake easily). Gently remove from the grill to a plate and flake apart.
- While the cod is cooking, also place the tomato, jalapeno and lime half on the grill. Grill for 4-5 minutes, rotating the tomato and jalapeno so the skins blister on all sides. Remove tomato, jalapeno and lime from the grill. Lightly chop the tomato and jalapeno.
- In the bowl of a food processor, combine the tomato, jalapeno, red onion, green bell pepper, cilantro, garlic, salt, pepper, cumin, and sugar. Squeeze the lime into the bowl. Process to desired consistency. Transfer to a serving bowl.
- Finally, place the tortillas on the grill and heat for 1 minute per side. Transfer to plates and top with cod. Serve with the salsa and sliced avocado.
Notes
Serving suggestion: I love a green salad with this. Bonus points if you toss in some fresh produce from your garden.