Fish Tacos with Avocado & Charred Corn Salad
By Sammi Brondo — July 30, 2024
Fish tacos are the epitome of a summer meal. Fresh fish plus a tangy salad, all tied together with a warm tortilla.
This *may* be the first cod recipe on my site. So glad you could experience this with me!
I’m not sure why either. Cod is delicious. And it’s so easy to cook.
I know a lot of fish can seem intimidating – years ago, I wouldn’t dare even cook salmon! – but I promise, it’s so simple.
Two things are important when cooking fish. 1) Making sure not to overcook it, and 2) Cooking it to a safe temperature.
Aside from that, honestly, it’s pretty hard to mess up.
This cod is brushed with a mixture of olive oil and spices. That’s it!
You’ll cook it in the oven for 10ish minutes, and it becomes perfectly soft and flaky.
I highly recommend getting a simple food thermometer too. Stick into the center or thickest point of the fish. Once an internal temperature of 145 F is reached, you’re good to go! You can get them for cheap on Amazon.
You’ll pair this cod with the most delicious avocado and corn salad.
Everything is then tied together with an avocado lime sauce. I used one from Primal Kitchen – it’s amazing! If you can’t find one in stores though, try mixing mayo, mashed avocado, lime juice, and salt.
Prepare the cod
Preheat the oven to 400 F.
In a small baking dish, add the cod. Drizzle with olive oil, spices, and salt, and brush so that the fish is evenly coated.
Bake the fish
Bake in the preheated oven for 10-12 minutes.
Once the fish has cooled slightly, use a fork to gently flake it into smaller pieces. Set aside.
Prepare the salad
Prepare the avocado & charred corn salad. To char the corn, add olive oil to a large skillet over high heat. Once the pan is hot, add the corn and let char for a few minutes on each side. Remove from the heat.
Toss to combine
Slice the corn off of the cob. Add to a large bowl with the cubed avocado, diced red onion, and cilantro. Add lime juice and salt and toss to combine. Set aside.
Prepare the tacos
Top each tortilla with Avocado Lime sauce, followed by the cooked cod, charred corn & avocado salad, and more Avocado Lime sauce on top.
Notes
- Cod: Swap cod for any other white fish (sea bass, flounder, halibut, etc.). The cooking instructions will stay the same.
- Corn: To save time, you can also use canned corn. Drain and rinse it, then char it in a pan for a minutes.
- Cilantro: Not a fan? Swap for parsley instead.
- Storage: Store cooked cod and the salad each in an airtight container in the fridge for up to 4 days. When ready to eat, assemble the tacos with the tortillas and avocado lime sauce.
Ingredients
- 2-3 small tortillas
- 1 tablespoon olive oil
- Avocado lime sauce (store-bought, I used Primal Kitchen brand)
- Salt
Avocado & Charred Corn Salad
- 1 tablespoon olive oil
- 1 ear cooked corn on the cob
- 1 ripe avocado cubed
- ¼ small red onion finely diced
- 2 tablespoons fresh cilantro chopped
- Juice of 1/2 lime
Fish
- ½ lb cod or other white fish
- 2 tablespoons olive or avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Preheat the oven to 400 F.
- In a small baking dish, add the cod. Drizzle with olive oil, spices, and salt, and brush so that the fish is evenly coated. Bake in the preheated oven for 10-12 minutes.
- Once the fish has cooled slightly, use a fork to gently flake it into smaller pieces. Set aside.
- Prepare the avocado & charred corn salad. To char the corn, add olive oil to a large skillet over high heat. Once the pan is hot, add the corn and let char for a few minutes on each side. Remove from the heat.
- Slice the corn off of the cob. Add to a large bowl with the cubed avocado, diced red onion, and cilantro. Add lime juice and salt and toss to combine. Set aside.
- Prepare the tacos. Top each tortilla with Avocado Lime sauce, followed by the cooked cod, charred corn & avocado salad, and more Avocado Lime sauce on top.
