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If you've never thought about making fish tacos, now is the time to start thinking about it because these pesto cod fish tacos are incredible!
Marinated in pesto and other seasonings, pan fried and served up on tortillas with homemade pesto crema, tomatoes, and cilantro, these cod fish tacos are ultra simple to make and oh so delicious - especially if you serve them with this homemade tomato salsa!
This is a sponsored post for Foraged and Found. All opinions are 100% honest and my own.
But seriously guys, when I first tested this recipes, I wasn't super sure that this amazing sea asparagus pesto from Foraged and Found was going to work on tacos.
But I tried it anyway and it turned out just perfect. The marinade gives the fish just the perfect amount of flavor, and that pesto crema just piles even more flavor on top.
Plus, can anyone say dinner in under an hour? Serve these tacos with Instant Pot Spanish rice or Instant Pot cilantro lime rice and you've got yourself a full, easy to make (healthy) weeknight dinner.
Jump to:
Why This Recipe Works
- The slightly oceanic flavor of the sea asparagus complements the mild flavored fish just perfectly
- The pesto mixed with the crema adds the perfect kick and tang to the tacos
- A quick marinade is all you need for major flavor
- Using a mild flavored fish like cod ensure even picky eater will like this.
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The Ingredients
We use cod in this recipe because it stays firm when cooking and has a mild flavor perfect for picking up the flavor of the marinade. You can substitute any firm white fish.
Fresh lime juice (never use bottled - it doesn't have the same flavor) adds a nice tang, while the fish sauce in the marinade adds a touch of umami flavor. Don't worry, it doesn't taste fishy.
Mexican crema is similar to American sour cream, but with a higher fat content. It provides a nice tang to the tacos. The closest substitute would be crème fraiche or thinned with a little lime juice or sour cream.
You can serve the tacos with the toppings of your choice: we use cotija cheese (a salty, crumbly Mexican cheese similar to feta), fresh limes, tomato and cilantro.
Foraged and Found
I used Foraged and Found Sea Asparagus Pesto in this recipe. Foraged and Found was founded in 2017. The founder (Jenn Brown) is passionate about creating familiar food products with wild foraged Alaskan products to make delicious products.
You can learn more about them on their website - and don't forget to follow them on social media!:
Website: https://foragednfound.com/
Facebook: https://www.facebook.com/ForagedNFound/
Instagram:
Step By Step Instructions
Combine all the marinade ingredients in a bowl and add the cod. Let it marinade for 30 minutes.
Heat the avocado oil over medium heat.
Add the fish and cook for 3-4 minutes per side. **Fish should flake but still be moist when done.
Remove and serve on tortillas with the crema (below), cilantro, tomato, cotija cheese and a squeeze of lime juice.
How to Make Pesto Crema
Combine all the ingredients in a bowl and mix well. Store in the fridge for up to 3 days until ready to use.
Expert Tips
- Cut the cod into pieces about 3 inches long to make it fit in the tacos easier.
- Add a 1-2 diced serrano peppers to the marinade and/or garnishes for some extra heat.
- Don't let the fish marinade more than an hour or the lime juice will "cook" the outside, giving it a tougher texture after cooking.
- When the fish is done cooking, it should lightly flake with a fork. It should still be tender and juicy in the middle.
- Serve the tacos however you'd like. You can even omit the tortillas and just serve the fish drizzled with crema for a lower carb option.
Frequently Asked Questions
A firm, white fleshed fish is most commonly used for fish tacos. Fish such as cod, halibut, mahi mahi, tilapia and snapper are all great options.
Cod is a fish low in fat and high in protein, making it a healthy fish to eat, depending on how it is prepared.
Cod is a mild flavored fish with a firm texture. It's great for frying and broiling as it holds together well. Because of it's mild flavor, it is great used in dishes that contain herbs and seasonings.
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Recipe
Pesto Cod Fish Tacos
Ingredients
- ½ pound cod
- 1 tablespoon avocado oil
Fish Marinade:
- 1 ½ teaspoon Foraged and Found Sea Asparagus Pesto
- 2 tablespoons lime juice
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon fish sauce
Pesto Crema:
- ½ cup Mexican crema
- 1 tablespoon Foraged and Found Sea Asparagus Pesto
- ½ teaspoon salt
- 1 ½ tablespoon lime juice
- 1 teaspoon honey
- 1 teaspoon fish sauce
For Serving:
- 8-10 corn tortillas
- Cilantro
- Cotija cheese
- Limes
- 1 to mato diced
Instructions
- Combine all the marinade ingredients in a bowl and add the cod. Let it marinade for 30 minutes.
- Heat the avocado oil over medium heat.
- Add the fish and cook for 3-4 minutes per side. **Fish should flake but still be moist when done.
- Remove and serve on tortillas with the crema (below), cilantro, tomato, cotija cheese and a squeeze of lime juice.
Pesto Crema:
- Combine all the ingredients in a bowl and mix well. Store in the fridge for up to 3 days until ready to use.
Expert Tips:
- Cut the cod into pieces about 3 inches long to make it fit in the tacos easier.
- Add a 1-2 diced serrano peppers to the marinade and/or garnishes for some extra heat.
- Don't let the fish marinade more than an hour or the lime juice will "cook" the outside, giving it a tougher texture after cooking.
- When the fish is done cooking, it should lightly flake with a fork. It should still be tender and juicy in the middle.
- Serve the tacos however you'd like. You can even omit the tortillas and just serve the fish drizzled with crema for a lower carb option.
Nutrition
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