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.
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
Soy Seared Cod Tacos
- 1 lb . Alaskan cod (wild-caught, if possible)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon toasted sesame seeds
- Freshly ground black pepper to taste
- Fresh tortillas (corn or flour)
Spicy Cabbage Slaw
- 1 lb . green cabbage , julienned
- 2 tablespoons soy sauce
- 2 tablespoons freshly-squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon toasted sesame oil
- 1 tablespoon white vinegar
- 1/2 teaspoon ground ginger
- 2 tablespoons dark brown sugar
- 1 teaspoon toasted sesame seeds
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Sriracha hot chili sauce
- 1 tablespoon unsweetened smooth peanut butter
Make the Tacos
- In a large skillet, heat the olive oil over medium-high heat. 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, add the soy sauce on top of it, and cook until the fish is cooked through. Remove from the heat and add the sesame seeds.
Make the Slaw
- Combine the wet ingredients -- soy sauce, lemon juice, olive oil, sesame oil and vinegar -- in a bowl. Measure out, then add in the dry ingredients -- ginger, brown sugar, sesame seeds, salt, pepper, Sriracha and the peanut butter. Whisk until smooth.
- Add the 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!