Gluten Free Cilantro-Lime Cod Tacos
Taco night gets a serious upgrade with this bright, smoky fish situation that comes together in well under an hour for four people. The key to keeping it gluten-free is the foundation: corn tortillas instead of flour ones, plus a spice-rubbed cod that gets its flavor from cumin, chili powder, and smoked paprika rather than any breaded coating or flour-based batter. That means you're not sacrificing texture or satisfaction — the fish still gets beautifully golden in a hot skillet and flakes into tender, seasoned pieces that are genuinely hard to stop eating. A quick cilantro-lime slaw adds crunch and brightness, while the chipotle crema (just mayo, minced chipotle peppers, and lime juice) brings a smoky, creamy heat that ties everything together. Charring the tortillas directly over a gas burner takes about a minute each and makes a noticeable difference in flavor — don't skip it if you can help it. Sliced avocado on top is optional but highly recommended if you want to lean into the full taco experience. This is the kind of weeknight dinner that feels like a treat without requiring any specialty swaps or hard-to-find ingredients.
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Learn more →Ingredients
4 servings
For the fish
- 1 ½ lb cod fillets, cut into 2-inch pieces
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the slaw
- 2 cups green cabbage, thinly shredded
- ¼ cup fresh cilantro, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp olive oil
- ¼ tsp salt
For the chipotle crema
- ½ cup mayonnaise
- 1–2 chipotle peppers in adobo sauce, finely minced
- 1 tbsp fresh lime juice
For serving
- 8 small corn tortillas
- 1 avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, stir together the mayonnaise, minced chipotle peppers, and 1 tbsp lime juice until smooth. Taste and adjust heat by adding more chipotle if desired. Set aside.
- 2
In a large mixing bowl, combine the shredded cabbage, cilantro, 3 tbsp lime juice, 1 tbsp olive oil, and 1/4 tsp salt. Toss well until the cabbage is evenly coated and slightly wilted. Set aside.
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