These cod tacos are not your average fish tacos. The fish has some of your more typical seasoning, but there’s some added zing from the tasty pickled strawberry slaw. An easy, colorful and fresh-tasting meal.
This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
For whatever reason, it has been a little while since I shared a taco recipe, though we have pork carnitas tacos very regularly. I recently had some duck tacos at a restaurant near me which gave me a bit of a reminder it was about time I branched out. I was actually doubly inspired by the restaurant as I also had another dish that came with a bunch of homemade pickled veggies. Between those and the fruity salsa on the duck tacos, a few jumps later and I came to these cod tacos with pickled strawberry slaw. And I can hardly tell you how tasty a destination it was.
I’ve already shared a few seafood taco variations (jerk spiced shrimp tacos, lobster tacos and salmon tacos) but these might just be a new favorite. They’re not your usual combination of ingredients, thanks to the deliciously different pickled strawberry slaw, but it all works so well. It’s a much needed burst of color on our plates, and a great way to make the Florida Strawberries last that little bit longer.
Florida strawberry season runs from December to April, so now is the perfect time to stock up. I know my kids will be helping to eat some up fresh, but strawberries can also be preserved in a bunch of ways to use at a later date – see all the ideas below.
I was intrigued to try pickled strawberries, and so have drawn on this Bon Appetit recipe as a base for my slaw. You can make them slightly sweet or the more typical savory pickling, add herbs or vanilla or leave plain. Then use them in a whole range of dishes, from in salads, with ice cream or yogurt, and even in drinks. And, of course, these cod tacos.
How they’re made
As you might imagine, you need to make the pickled strawberries ahead for this, but it takes all of a couple minutes. Having tried these a couple times to test variations, I’d recommend seasoning the fish the day before as well to let the flavors sink into the fish. It’s then really quick to cook up, and the slaw comes together quickly too.
I tried these with avocado, either as a crema or guacamole (as in one of the photos above), but actually my favorite way to enjoy these is with a strawberry jalapeño sauce I made. It’s almost like a jam, and really easy to make. Its sweet heat is the perfect compliment to the sharper pickled strawberries and other flavors and textures.
Tender, gently seasoned fish, a crunchy slaw with a bit of a tang, and the sweet heat sauce are such a delicious combination. Colorful, flavorful, these cod tacos need to go on your to make list.
These pickled strawberries have lots of uses, including in the slaw below.
- 8 oz strawberries
- 3/4 cup champagne vinegar
- 1/3 cup water
- 2 tbsp sugar
- 1 tbsp salt
Hull the strawberries and cut them in half, or larger strawberries in quarters. Pack them into a jar.
Put the vinegar, water, sugar and salt in a small pan and warm over a medium heat, stirring regularly. It should just come to a simmer as the sugar and salt dissolve. Remove from the heat and pour over the strawberries.
Leave the liquid to cool then cover and chill. They will need to be left at least overnight but will be good up to 5 days.
These cod tacos are light and with a tasty mix of flavors.
- 1 lb cod 450g
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp garlic granules (powder)
- 1 1/2 tbsp lime juice
- 1/2 cup carrot grated, 60g
- 1 cup red cabbage shredded, 80g
- 1/2 cup pickled strawberries 80g, just the strawberries, no pickling liquid
- 2 tbsp cilantro chopped
- 1 tbsp lime juice
- 1 1/2 tbsp vegetable oil for frying fish
- 4 corn tacos
- 6 oz strawberries 170g
- 2 oz sliced jalapenos jarred (pickled), 60g
- 1/4 cup water 4 tbsp, or a little less fine
- 4 tsp sugar
Cut the fish into large strips. Sprinkle over the paprika, cumin and garlic then drizzle over the lime. Rub the mixture over all sides then leave, covered and refrigerated, to marinade a bit. Overnight is best but even 20 mins will help.
Slice the pickled strawberries into strips and combine with the grated carrot, shredded cabbage and cilantro. Drizzle over the lime and toss together. Set aside until ready to use.
Hull and roughly chop the strawberries and jalapeno slices. Put them in a small pan with the water and sugar. Bring to a simmer and stir regularly so the sugar dissolves, the water largely evaporates and the strawberries soften. It should be around 5 minutes. You can either leave the sauce slightly chunky or puree. Either way, leave to cool before using.
Warm the oil in a medium skillet over a medium heat. Cook the fish, turning once or twice to cook on each side until cooked through. Take care as the fish will break up easily. Warm the tortillas (eg in microwave, or dry skillet) then load them up with some slaw, fish and sauce on top.
If you don't feel like making the strawberry jalapeño sauce, you can use other sauces - I'd recommend a sweet-spicy sauce but guacamole also an option of you prefer non-spicy.
The slaw and sauce will both keep a day or two if you want to make ahead. Refrigerate the slaw if not using within a few minutes.
How to Preserve Strawberries
- Chocolate Strawberry Cream Whoopie Pies by Soulfully Made
- Homemade Strawberry Pie Filling by Flour On My Face
- Strawberry Kiwi Crumb Bars by Pies and Plots
- Strawberry Mint Shrub Drink by My Life Cookbook
- Strawberry-Banana Jam French Toast with Strawberry Butter by Authentically Candace
- Make-Ahead Quick Oatmeal with Dehydrated Strawberries by Simple and Savory
- Strawberry Basil Chocolate Discs by Desserts Required
- Strawberry Cacao Crunch by Wholistic Woman
- Strawberry Coconut Granola using Dehydrated Strawberries by My Sweet Savings
- Strawberry Marshmallows using Dehydrated Strawberries by Recipes Food and Cooking
- Strawberry Banana Acai Bowls by Family Foodie
- Strawberry Chutney Baked Brie by A Kitchen Hoor’s Adventures
- Strawberry Lemonade Blondies by Cindy’s Recipes and Writings
- Strawberry Swirl Cheesecake by Hezzi-D’s Books and Cooks
- Strawberry, Thyme, and Goat Cheese Hand Pies by Casa de Crews
- Cod Tacos with Pickled Strawberry Slaw by Caroline’s Cooking
- Herbed Goat Cheese Crostini with Vanilla Pickled Strawberries by Books n’ Cooks
- Pickled Strawberry Cocktail by Sunday Supper Movement
- Quick Pickled Strawberry Salad by Helpful Homemade
- Strawberry Fizz Cocktail by Hardly A Goddess
- Yogurt Parfait with Pickled Strawberries by Renee’s Kitchen Adventures
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