These cod fish tacos pair lightly browned Savory Dust fish with crisp cabbage and a fresh mango, red onion and cilantro salsa. Cook the cod in portions, then break it into large flakes for warm corn tortillas. The 35-minute estimate starts with fully thawed fish; a grill-basket variation is included in the tips.
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
1 1/4 pounds (570 g) skinless, boneless cod, fully thawed, in 4 portions about 3/4 inch (2 cm) thick
2 level teaspoons (10 ml) Savory Desert Dust
1 tablespoon (15 ml) neutral cooking oil, divided
2 cups (150 g) finely shredded green cabbage
1 ripe but firm mango, peeled and diced; about 1 cup (165 g)
8 small corn tortillas, about 6 inches (15 cm) across
Directions
Mix the mango salsa. Wash the produce before cutting. In a bowl, combine diced mango, red onion, cilantro and 1 tablespoon lime juice. Refrigerate while preparing the fish, keeping the salsa and its utensils away from raw seafood.
Prepare the cabbage. Toss the finely shredded cabbage with the remaining 1 tablespoon lime juice and 1/8 teaspoon salt. Set aside briefly while cooking. Lift the cabbage from any liquid when assembling so the tortillas do not get soggy.
Season the cod. Pat the thawed cod very dry and check for bones. Rub all four portions with 1 teaspoon of the oil, then evenly sprinkle with the measured Savory Dust. Keep the portions intact for cooking; do not dice them first.
Cook gently in the skillet. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Cook cod 3–4 minutes without moving, then turn carefully and cook about 2–4 minutes more. Check the thickest center of every portion reaches 145°F (63°C); continue if needed.
Warm and assemble. Transfer the cooked fish to a clean plate and gently separate into large flakes. Warm tortillas in a clean dry skillet, about 20–30 seconds per side. Divide cabbage, fish and mango salsa among them. Serve promptly with optional lime wedges.
Yield: 4 servings; 8 small tacos.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
Yes, but thaw it fully in the refrigerator for this skillet method. Remove vacuum-packed fish from its packaging before thawing and follow the package instructions. Keep it on a tray to catch drips, then pat dry. Use refrigerated raw fish within 1–2 days. Thawing time is additional to the recipe time.
HOW DO I KNOW THE COD IS DONE?
Insert an instant-read thermometer sideways into the thickest center; every portion should reach 145°F (63°C). The flesh should also be opaque and separate into flakes. Thin pieces cook faster than thick ones, so remove finished portions individually. The listed minutes are a guide, not a substitute for checking temperature.
CAN I MAKE GRILLED FISH TACOS INSTEAD?
Use an oiled fish basket on a clean grill at medium heat, about 375–400°F (190–205°C). Oil and season the cod as directed. Grill with the lid closed, turning the basket once, and begin checking after about 6 minutes total; continue until each portion reaches 145°F (63°C). Timing varies with thickness and grill heat. A basket helps prevent delicate flakes falling through.
HOW DO I KEEP THE FISH FROM STICKING OR BREAKING?
Dry the fish well, use a nonstick pan and allow the first side to set before turning with a wide spatula. Keep the heat moderate because the date-based seasoning can darken quickly. Avoid crowding; use two batches if necessary and allow extra time. Break the fish into flakes only after cooking.
CAN I CHANGE THE MANGO OR CABBAGE?
Use ripe but firm mango so it cuts into small pieces. Diced pineapple is a practical substitute with a sharper flavor. Green cabbage can be replaced with finely shredded red cabbage or a plain cabbage mix. Avoid dressed bagged slaw, which changes the seasoning. Corn tortillas need warming so they fold without cracking.
HOW SHOULD I STORE AND REHEAT LEFTOVERS?
Refrigerate fish, cabbage and salsa separately at 40°F (4°C) or below within 2 hours, or 1 hour above 90°F (32°C). Use cooked fish within 3–4 days; use the toppings within 3 days for quality. Reheat fish gently to 165°F (74°C), then assemble with fresh warm tortillas. Freezing assembled tacos is not recommended.
DO I NEED EXTRA SALT, AND WHAT ALLERGENS ARE PRESENT?
The Savory Dust contains sea salt, so the fish has no added salt; the separate 1/8 teaspoon is for the cabbage. This recipe contains fish, and the current Savory Dust ingredient list includes mustard. Check tortilla and seasoning labels for other allergens or cross-contact information. No yogurt, mayonnaise or cheese is needed in this version.
