Cod Fish Tacos

Big, bright, beautiful flavors explode out of this fantastic grilled fish, that can easily be translated to other types of fish, making this a versatile recipe that you’ll want to hold onto for repeat performances!

Let start with the cabbage. I know, I know. You’ve seen cabbage on a fish taco, but maybe not like this. By braising the cabbage (and onions) in beer, you add a whole new complexity to the flavor of the finished dish.

We recommend a nice Mexican lager, but more importantly, you may want to choose with the leftovers in mind…As for the cod, first it takes a bath in the always tasty Sweetwater Spice Fajita Bath. This will impart some wonderful tangy fajita flavors throughout the flesh.
Next, a good coat of Mook’s Taco Seasoning. Now, I have a “from scratch” taco seasoning that I make at home. It has about a dozen ingredients, and tastes delicious! This Mook’s taco seasoning tastes nearly identical, and it’s ready to rock straight off the shelf at a fraction of the price!

Ahhh, the soapstone sear. A thing of beauty!

Cod Fish Tacos
12 small tacos

For the pico de gallo:

  • 1 cup tomato, diced
  • 1/2 cup red onion, minced
  • 1/4 cup jalapeno, minced
  • 1/4 cup cilantro, minced
  • 2 tbsp garlic, minced
  • 2 tbsp lime juice
  • salt, to taste

For the crema:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tbsp lemon juice
  • 3 tbsp chipotles in adobo, minced
  • salt, to taste

For the braised cabbage:

For the pico de gallo, combine all ingredients and mix well. Store in the refrigerator.

For the crema, combine all ingredients. Whisk well to combine. Store in the refrigerator.

Pick the leaves from the bunch of cilantro. Warm 1/2 cup vegetable oil in a small cast iron skillet, over medium-high heat. Fry the cilantro leaves until crispy, about 30 seconds. Remove from the oil and drain on paper towels. Set aside for garnish.

To make the braised cabbage, heat a large cast iron skillet over medium-high heat. Add a couple tablespoons of vegetable oil. Add the cabbage and onions. Season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Add the beer and cook until the beer is reduced and almost gone and the cabbage and onion are tender.

Place the cod in a zip top bag with the Sweetwater Spice Jalapeño Lime Fajita Bath, mixed according to the instructions on the bottle. Place in the refrigerator for one hour.

Preheat your Kamado Joe Classic Joe II for high heat (450ºF+) direct grilling with a soapstone in place.

Remove the cod from the marinade. Remove excess moisture with paper towels. Rub a thin layer of oil all over the cod. Season with Mook’s Taco Seasoning. Put about 1/4 cup vegetable oil down on the soapstone. Cook the cod on the oil on the soapstone until browned. Flip and continue cooking until the fish is opaque and firm (140ºF internal temperature).

Break up the fish and distribute amongst the tortillas. Top with the braised cabbage, pico de gallo, a little of the crema as well as the fried cilantro.

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