This Fish Tacos with Avocado & Charred Corn Salad Recipe is 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 a solid thermometer for cheap, like this one!

Why You’ll Love These Fish Tacos with Avocado & Charred Corn Salsa

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! Any lime or avocado style sauce will do.

How to Make Fish Tacos with Avocado & Charred Corn Salad

Prepare the ingredients

Prepare all of your ingredients for the Fish Tacos with Avocado & Charred Corn Salad.

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 cod

In a small baking dish, add the cod. Drizzle with olive oil, spices, and salt, and brush so that the fish is evenly coated.

Flake with a fork

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.

Char the corn

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.

Prepare the salad

Add to a large bowl with the cubed avocado, diced red onion, and cilantro.

Toss to combine

Add lime juice and salt and toss to combine. Set aside.

Assemble the tacos

Top each tortilla with lime sauce, followed by the cooked cod, charred corn & avocado salad, and more lime sauce on top.

Serve

Serve the Fish Tacos with Avocado & Charred Corn Salad for lunch or dinner.

What To Pair With These Fish Tacos

Mexican Street Corn Pasta Salad: This pasta salad was made to go with tacos! It’s so flavorful.
Fresh Peach Salsa: A fun dip to serve with tortilla chips as an appetizer or with the tacos.
Blackened Salmon with Peach Salsa: Double the fish, double the fun? If you’re hosting, this salmon pairs so nicely with the fresh ingredient, Mexican, and fish vibe.
Smashed Cucumber Salad with Marinated Feta: Another salad to serve alongside these tacos, this smashed cucumber salad is one of my favorites for the summer.
15-Minute Black Bean, Corn, and Avocado Salad: This salad was made to go with taco night. Make sure to serve it with tortilla chips!

Ingredients You’ll Need

Cod: Swap cod for any other white fish (sea bass, flounder, halibut, etc.). The cooking instructions will stay the same.
Sauce: Use any store-bought lime sauce here. Most grocery stores have jalapeño lime, ranch lime, or a similar variation. Use whatever tastes best to you!
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.