Soy Seared Cod Tacos with Spicy Slaw

Overhead image of Soy Seared Cod Tacos on plate with spicy slaw

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.

Prep Time 10

Cook Time 10

Total Time 20

Servings tacos

Calories 315kcal

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

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