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Dinner recipe · from the recipe book

Cumin-Paprika Cod Soft Tacos with Avocado Sauce

Flaky, smoky-spiced skillet cod tucked into warm flour tortillas with crisp lime cabbage slaw, sweet mango and a creamy, tangy avocado-cilantro sauce.

Cumin-Paprika Cod Soft Tacos with Avocado Sauce

Ingredients

  • 1¼ lb600 gCod filletpatted dry, cut into 8 pieces
  • 8 tortillas392 gFlour tortillas, 8-inch
  • 1 cup diced150 gAvocadopitted and scooped
  • 3½ oz100 gPlain Greek yogurt, nonfat
  • 1 cup chopped16 gFresh cilantrochopped, divided
  • 1½ limes, juiced60 gLime juicedivided
  • 2 tbsp30 gWater
  • 3 cups shredded210 gGreen cabbagethinly shredded
  • ½ whole165 gMangodiced
  • 1 whole14 gJalapeñoseeded and minced
  • 1½ tsp3 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • ¾ tsp2 gGarlic powder
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 1 tbsp14 gCanola oil

Steps

  1. Make the avocado sauce: in a bowl, mash the avocado with the Greek yogurt, half of the cilantro, half of the lime juice, the water and a quarter of the salt until smooth.
  2. Make the slaw: in another bowl, toss the cabbage with the mango, jalapeño, the remaining cilantro, the remaining lime juice and a quarter of the salt.
  3. In a small bowl, mix the cumin, paprika, garlic powder, black pepper and the remaining half of the salt. Pat the cod fillet pieces dry and rub the spice mix over all sides of the cod fillet pieces.
  4. Warm the flour tortillas in a dry large skillet over medium heat, about 20 seconds per side, then wrap them in a clean towel.
  5. Heat the canola oil in the same skillet over medium-high heat. Add the cod fillet pieces and cook 3 to 4 minutes per side until the cod flakes easily and reaches 145°F (63°C).
  6. Break the cooked cod fillet into large flakes and divide it among the warm flour tortillas. Top with the slaw and spoon the avocado sauce over; serve 2 tacos per person.

Contains: Milk, Fish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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