Seafoodies!
Confession time: we thought maybe we’d reached peak fish taco. Over the years, we’ve experimented with every combination imaginable in the Dish on Fish kitchen—salmon and lime, shrimp and cotija cheese, even tilapia baja-style. Each one was delicious, and earned its place in our recipe collection. But then we perfected this cod and avocado taco, which completely stole the show!
Here’s why the cod + avocado combo works so deliciously. Cod is mild and slightly sweet and approachable. Grilled and paired with creamy avocado and crunchy broccoli slaw and you’re got a match made in taco heaven. Maybe it’s the way cod’s delicate flakes hold together just enough to create substantial bites, or how its subtle sweetness lets every other ingredient shine without getting lost in the mix. The avocado delivers a rich, buttery element—while the pre-packaged broccoli slaw adds color, crunch and convenience!
What really sealed the deal for us was how stress-free this fantastic meal was to whip up—even on a busy weeknight. This isn’t a finicky recipe that demands specific ingredients or perfect timing. No special overnight marinades, no complicated cooking techniques and no fear about overcooking delicate fish. Just straightforward, delicious results every single time.
Beyond the incredible taste, these tacos deliver impressive nutrition in every bite. Cod provides lean protein and essential B vitamins, while avocado contributes heart-healthy monounsaturated fats and fiber. The broccoli slaw adds vitamin C and antioxidants, creating a well-rounded meal that actually nourishes your body instead of weighing you down.
So consider this our official declaration—after trying countless fish taco variations, these grilled cod and avocado tacos have earned the top spot in our regular rotation. Fair warning: Once you make these for friends and family, you’ll probably find yourself getting requests for the recipe all year long!
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Grilled Cod and Avocado Tacos
- Yield: 2 servings (2 tacos each) 1x
Ingredients
- ½ lb. cod
- 1 ¼ Tbsp. olive oil
- 1 ¼ Tbsp. lime juice
- ½ clove garlic, minced
- ½ tsp. chili powder
- ½ tsp. ground cumin
- 1 medium avocado, cut in half and pit removed
- 3 Tbsp. nonfat plain Greek yogurt
- 2–3 cups ready-to-eat broccoli slaw
- ¼ jalapeno pepper, finely chopped
- 2 Tbsp. cilantro, finely chopped
- 4 corn tortillas
Instructions
- Preheat grill.
- In a large plastic baggie, mix 1/2 Tbsp. olive oil, 1/2 Tbsp. lime juice, garlic, chili powder and cumin. Add cod and mix until the fish is coated.
- Grill fish about 3 minutes per side, or until cooked thoroughly.
- In a small bowl, mix 1/4 Tbsp. olive oil and 1/4 Tbsp. lime juice. Rub onto avocado halves and place halves facedown on grill. Grill for about 2-3 minutes. Remove and cut halves into slices.
- In a medium bowl, combine 1/2 Tbsp. olive oil, 1/2 Tbsp. lime juice and yogurt. Mix well. Add broccoli slaw, jalapeno and cilantro and combine until bowl contents are coated with the yogurt-lime sauce.
- Top corn tortillas with grilled fish, slaw mixture and avocado slices.
Notes
Video styling: Monica Lavin of Lavin Label
Videography: iMint Media
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