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Cod tacos with pickled strawberry slaw
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5 from 7 votes

Cod tacos with pickled strawberry slaw

These cod tacos are light and with a tasty mix of flavors.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 251kcal
Author: Caroline's Cooking


For fish

  • 1 lb cod 450g
  • ½ tsp paprika
  • ½ tsp cumin
  • ½ tsp garlic granules (powder)
  • 1 ½ tbsp lime juice

For the pickled strawberry slaw

  • ½ cup carrot grated, 60g
  • 1 cup red cabbage shredded, 80g
  • ½ cup pickled strawberries 80g, just the strawberries, no pickling liquid
  • 2 tbsp cilantro chopped
  • 1 tbsp lime juice

To make tacos

  • 1 ½ tbsp vegetable oil for frying fish
  • 4 corn tacos

For strawberry jalapeno sauce (optional but recommended)

  • 6 oz strawberries 170g
  • 2 oz sliced jalapenos jarred (pickled), 60g
  • ¼ cup water 4 tbsp, or a little less fine
  • 4 tsp sugar


Fish - prepare ahead of time

  • 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.

For slaw

  • 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. 

For strawberry jalapeno sauce, if using (make ahead)

  • 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. 

When ready to cook

  • 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.


Calories: 251kcal | Carbohydrates: 25g | Protein: 22g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 329mg | Potassium: 741mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3365IU | Vitamin C: 54.6mg | Calcium: 67mg | Iron: 1.7mg