Asian-Inspired Grilled Cod Tacos
Fire up the grill and give taco night a flavorful twist with these Asian-Inspired Grilled Cod Tacos. Tender cod is marinated in a savory-sweet blend of soy sauce, rice vinegar, ginger, honey, and garlic, then grilled until perfectly flaky. Topped with a crisp, zesty slaw, lime-kissed avocado, toasted sesame seeds, and fresh chives, every bite is packed with bright, bold flavor. Serve with Thai sweet chili sauce for dipping to add the perfect finishing touch.
Brought to you by @mainely_flour
Servings: 2-3
Ingredients:
- (2) 6oz Center Cut Cod Loins, thawed
- 2 Tbsp Soy Sauce
- 1 Tbsp Rice Vinegar
- 1/2 Tbsp Grated Fresh Ginger
- 1/2 Tbsp Honey
- 1 Clove Garlic, minced
For the Slaw
- 3 Cups Slaw Mix
- 2 Tbsp Rice Vinegar
- 1/2 Tbsp Soy Sauce
- 1/2 Tbsp Honey
- 1/2 Tsp Sesame Oil
- 1/2 Tsp Grated Fresh Ginger
- 1/4 Tsp Salt
- Pinch of Pepper
For Assembly
- 1/4 Cup Sesame Seeds
- 1 Avocado, sliced
- 1/2 Tbsp Lime Juice
- 1/4 Cup Chopped Chives
- 6 Flour Tortillas
- Thai Sweet Chili Sauce (optional for dipping)
Instructions:
- Prepare the cod: Pat the cod dry with paper towels. In a shallow dish, whisk soy sauce, rice vinegar, ginger, honey, and minced garlic together. Place the cod in the dish, turning to coat each filet with the marinade. Let sit for 20 minutes.
- Preheat the grill over medium-high until it reaches 450°F / 232°C.
- Prepare the slaw: In a large bowl, whisk to combine rice vinegar, soy sauce, honey, sesame oil, and ginger. Add the slaw mixture, salt, and pepper, and toss to combine. Keep refrigerated.
- Toast the sesame seeds (optional): Add sesame seeds to a small sauté pan in a single layer. Cook over medium-low heat, stirring occasionally, until browned—about 2 minutes. Remove from the pan.
- Slice the avocado and drizzle with lime juice, tossing gently to coat evenly.
- Remove the cod from the marinade and dry excess with paper towels. Brush the filets with canola or avocado oil and brush the grill grates with oil as well.
- Grill the cod filets for 4 minutes on one side, flip, and continue grilling 3-4 additional minutes until they’re opaque and flaky. Remove from the heat. (Be extra careful when flipping the cod due to its flakiness—if it is sticking, wait an additional minute and try again.)
- Grill the tortillas until they just start to brown, about 1-2 minutes per side.
- Assemble the tacos: Cut the cod up and split evenly among 6 tacos. Add slaw, followed by sliced avocado, toasted sesame seeds, and chopped chives. Serve with a dipping sauce on the side such as Thai Sweet Chili Sauce.
