Soy Seared Cod Tacos with Spicy Slaw
Soy Seared Cod Tacos with Spicy Slaw are delicious for runners and non-runners alike! Wild-caught cod is seared with olive oil and soy sauce, then topped with a spicy Asian-inspired cabbage slaw.
This weekend, I ran a 15K, then drank the most decadent hot chocolate of my life. I was supposed to run an additional three miles to round out my long run of the week… but after texting my coach my race results, he instructed me to take the rest of the weekend off and to rest my legs for today. (I secretly think it’s because I told him I felt like puking several times on the course, but that’s neither here nor there…)
The 15K was a feat for me, and it wasn’t because of the 9.33 miles or the hills on the course.
It was a feat because I ran the distance faster (and more consistently!) than I have in two years… and I felt like I could keep going when I crossed the finish line.
Progress?
I’m making it, slowly and surely!
Soooo… Soy Seared Cod Tacos with Spicy Slaw.
This recipe packs some heat, so it’s not something I would eat before a long run, but it’s perfect post-run fuel if you’re craving lean protein and lots of textures, as well as a melding of flavors. The fish is fall-apart-delicious, and the slaw is sweet and spicy… and then you wrap it in your favorite kind of tortilla.
The fish tacos are filling without being heavy, and they are loved by runners and non-runners alike. In fact, when we made this recently, my husband told me he would happily eat it every day. And I would, too. So there’s that.
Here’s how you can make your own:
Soy Seared Cod Tacos with Spicy Slaw
Ingredients
Soy Seared Cod Tacos
- 1 lb. Alaskan cod (wild-caught, if possible)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons low-sodium soy sauce
- ½ teaspoon toasted sesame seeds
- Freshly ground black pepper to taste
- 8 Fresh tortillas corn or flour
Spicy Cabbage Slaw
- 1 lb. green cabbage julienned
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon toasted sesame oil
- 1 tablespoon white vinegar
- ½ teaspoon ground ginger
- 2 tablespoons dark brown sugar
- 1 teaspoon toasted sesame seeds
- ¼ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Sriracha sauce
- 1 tablespoon smooth peanut butter unsweetened
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Instructions
Make the Tacos
- Heat the olive oil over medium-high heat in a large skillet.
- Once the oil is shimmering, add the fish and begin to sear, sprinkling with black pepper. The fish will whiten on the bottom and around the sides as it cooks, and you will flip it once. (This should take 3-5 minutes, depending on the thickness of the fish.)
- Once you've flipped the fish, pour the soy sauce on top of it, and cook until the fish is cooked through. Remove from the heat and add the sesame seeds as garnish.
Make the Slaw
- Combine the wet ingredients — soy sauce, lemon juice, olive oil, sesame oil and vinegar — in a bowl. Whisk to combine.
- Add the ginger, brown sugar, sesame seeds, salt, pepper, Sriracha and the peanut butter to the wet ingredient mixture. Whisk until smooth.
- Add the julienned cabbage to the dressing when you're ready to make the tacos. (These two elements can be stored separately and will last longer if you do so, as the slaw will become soggy if the dressing and cabbage are stored together.)
- Place the fish in the middle of a warmed tortilla, then top with the slaw. Consume immediately, and enjoy!
Nutrition
How do you feel about fish tacos?
What do you like to eat after you work out?
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Fish tacos are the best. That spicy slaw sounds delicious.
Agreed, Tyler! And the spicy slaw is fantastic. Just sweet enough and just spicy enough for a kick. It’s also super interesting if you leave out the sugar, too, though I like it better with a bit of sweetness there…
Oh man, fish tacos are the best! I love the idea of switching up the classic with this spicy, crunchy slaw. Yay!
Fish tacos really ARE the best, huh? What do you normally put on yours if you don’t do the slaw?
Omg, that slaw sounds amazing Erin! I’m imagining that deliciously sweet, sour and spicy combo against the soft, delicious fish. Definitely a winner! I love fish tacos (or any tacos, for that matter!) so I’ll definitely be adding this one to our dinner repertoire very soon. Oh, and after running? I just want food, baby. ANY food!!!
Your imagination is taking you to the right place, Laura! When I first was trying to figure out the slaw, I knew I wanted it to be slightly sweet, a bit sour and definitely with a kick… and it works wonderfully with the fish! And like you, I just want food after I run. In fact, last weekend, I discovered that brunch after a long run is maybe the BEST thing. You know… spreading the knowledge. 😉
Congrats on the 15k! You go girl!
These look insanely good .We LOVE fish tacos. I can’t wait to try them!
Thanks so much, Chelsea! I appreciate it!
We love fish tacos, too, and I hope y’all enjoy this recipe as much as we enjoy it here!
Fish tacos are the best. That spicy slaw sounds delicious.
Congrats on the 15k! You go girl!
These look insanely good .We LOVE fish tacos. I can’t wait to try them!