This Cod Fish Tacos recipe was sponsored by Ortega. All thoughts and opinions are my own. Thank you for supporting the brands that make ¡Hola! Jalapeño possible.
Oh man, National Taco Day is coming up!!!! Is there a more worthy holiday than one that celebrates MEXICAN TACOS?! I think not.
In honor of this glorious day, I’ve partnered with Ortega, the masters of easy Mexican dishes, to bring you these exceptionally delicious and super easy baked Alaskan cod tacos in a crunchy Ortega Good Grains Blue Corn Taco Shell and topped with a Toasted Corn Salad.
Fish Tacos Without the Frying
When you think of Mexican tacos the variety is endless but the most common fish tacos are Baja style. These batter-dipped and fried fish tacos are delicious, but if you are intimidated at all by heating up a vat of hot, bubbling oil then baking is the way to go.
Baking the fish is by far the easiest route to fish taco heaven. All you need is a baking sheet, a little oil, and some stellar seasoning. Ortega’s Taco Seasoning Mix is a classic, there’s a reason it’s been the taco seasoning of choice for American families for generations.
After coating the fish with the oil and spice mix all you need to do is pop it in the oven until it is firm, cooked through, and flakes easily with a fork. Super simple, right?
What Type of Fish is Best?
I like to use wild Alaskan Cod for this Mexican taco recipe because it stays nice and flaky without drying out or falling apart and it’s not as expensive as halibut. You could also use catfish or tilapia here if cod isn’t available in your area.
Fishermen and women who are in lake country and have fresh-caught fish to use (lucky you) walleye, bass or trout would also be good.
How to Serve Cod Fish Tacos
By now your fish is baking, hopefully you and your partner are sipping on some mezcal cocktails. Now’s the time to make a quick Toasted Corn Salad to take these cod tacos to the next level.
The most complicated step to this Toasted Corn Salad is to toast the corn kernels in a very hot, dry skillet until they are charred and fragrant. You get my drift that this is not complicated, right? Here are some tips:
- Don’t use frozen corn, the moisture will make the kernels just stick to the pan and not caramelize. Cut the corn off the cob for best results.
- Heat a dry, large frying pan over high heat. If you don’t have a pan where the corn will fit in a single layer, do this part in batches.
- Let the corn cook, undisturbed, until brown. Then start stirring until really dark and almost burnt. A few kernels will begin to pop out of the pan like popcorn—that’s when you know it’s ready.
Now toss the sweet, caramelized corn with the remaining salad ingredients and taste to make sure it’s got plenty of salt and lime juice to bring out the most flavor.
Perfect for A Cinco de Mayo Party too!
These fish tacos make are an excellent idea for Cinco de Mayo. Check out our Cinco de Mayo Party Guide for lots more DIY decor, cocktail, and festive party recipes.
For the Tacos:
- 1 pound Wild Alaskan Cod, cut into strips
- 1 (1.25 ounce) package Ortega Taco Seasoning Mix
- 2 tablespoons vegetable oil
- 1 package Ortega Good Grains Blue Corn Taco Shells
- Your Favorite Ortega Salsa
For the Toasted Corn Salad:
- 2 3/4 cups corn kernels (from 4 ears of corn)
- 1/4 red onion, thinly sliced
- 1 cup micro greens
- 1 Fresno or jalapeño chile, thinly sliced
- 1/4 cup Italian parsley leaves
- 1 tablespoon freshly-squeezed lime juice
- 1 tablespoon olive oil
For the Tacos:
Heat oven to 400°F.
Toss fish with Ortega seasoning mix and oil. Arrange in a single layer on a baking sheet.
Bake until fish is cooked through, about 10-12 minutes.
Fill Ortega taco shells with fish and top with corn salad. Serve with your favorite Ortega sauce and enjoy!
To Make the Corn Salad:
Heat a large non-stick frying pan or cast iron skillet over high heat. Add corn in a single layer. Do this in batches if you don't have a pan big enough. Cook corn, stirring frequently, until well toasted and starting to pop, about 8-10 minutes. Transfer to a bowl.
Add remaining ingredients, season with salt and pepper, and toss to combine. Salad is great made ahead and can sit for about an hour on the kitchen counter while you make the fish for the tacos. Any longer then that and you will want to wait to toss in the micro greens and parsley so they don't wilt.