As seen on TV: Pacific cod tacos with chipotle mayonnaise and red cabbage slaw.


This is a classic Monday night dinner here (since we generally purchase our fresh fish on either Saturdays or Sundays and want to use it as soon as possible), based on a dish I enjoyed at this Mexican restaurant in Boston and ever since it’s a dish I’ve been slowly perfecting.

Pacific Cod Tacos with Chipolte Mayonnaise and Red Cabbage Slaw
Pacific Cod Tacos with Chipotle Mayonnaise and Red Cabbage Slaw

Pacific-Cod Tacos with Chipotle Mayonnaise and Red Cabbage Slaw

Serves 2-4, depending on tortilla size

  • 1 lb Pacific cod, cut into 1-2 inch chunks
  • 1 egg, lightly beaten
  • 1 cup breadcrumbs
  • 1 package flour tortillas, 4-7″ in diameter
  • 1 tsp pureed chipotle pepper
  • 4 tbsp mayonnaise:  3 tbsp for the “pink mayo”, and 1 tbsp for the red cabbage slaw
  • 1 small head red cabbage, outer leaves discarded and quartered with stalk removed
  • 2 tbsp white balsamic vinegar
  • Salt and pepper to taste
  • Either fresh or jarred salsa to serve as garnish (optional)
Cod nuggets on the grill pan
Cod nuggets on the grill pan

For the cod: Dunk the cod pieces in the beaten egg then into a shallow dish containing the bread crumbs. I like to apply a little pressure to make the crumbs stick, but if touching raw fish creeps you out, forget it.  Place the fish on a plate and sit it in the fridge for 20 minutes to let the coat firm up.

Add 1-2 tsbp olive oil to your grill pan and heat on medium-high.  When warmed, add the cod and saute until the fish browns, then flip and repeat.  I’d say 6 minutes per side, but just keep vigilant and turn when they look nice and brown.  When all is said and done, set aside to cool.

Adding the chipotle mayonnaise

For the red cabbage slaw: Thinly slice each quarter of cabbage and put into a large bowl. Add two tablespoons of mayonnaise, and either using a fork or spoon, mix to coat all of the cabbage. Add about a teaspoon of kosher salt to the cabbage, then drizzle the white balsamic vinegar over it (it’ll help dissolve the salt), and toss again to coat. If you’d like more heat, add a half teaspoon of red pepper flakes.  *Feel free to vary the amounts of mayo and vinegar to your taste- the best combination is the one that tastes best to you.*

For the ‘Pink Mayo’: Puree one can of chipotles in adobo sauce.  Be careful- this stuff is extremely spicy and you may come to regret splattering it on yourself.  Add 1 tsp of it to 3 tbsp of mayonnaise and stir.  TASTE.  Is it spicy enough for you?  If not, add more pureed chipotles.  Remember that you won’t be using much so I go a bit on the spicy side.

Assembly: Spread a thin layer of the mayo onto the tortillas (don’t forget to nuke them to make them pliable, read the wrapper!).  Add 3-4 pieces of cod and top with the slaw and optional salsa.  I serve a little extra slaw on the side, but that’s because I like it.

Buon Appetito!

3 Comments Add yours

  1. Kat says:

    Yum! I’ve been searching for fish tacos for a while. Might have to try this recipe out!

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