Southwestern Grilled Cod Tacos (includes oven directions)
Prep time
Cook time
Total time
Serves: 4 servings
  • 2½ tablespoons cumin seeds
  • ¼ cup freshly squeezed lime juice
  • 3 jalapeño chiles, stemmed and cut in half
  • 2 cloves garlic
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 large bunch cilantro
  • ½ cup extra-virgin olive oil
  • 1½ pounds wild Alaska cod fillets
  • 12 small (4 to 6-inch) corn tortillas, warmed
  • 6 lettuce leaves, torn in half
  • 1 cup high-quality, store-bought salsa fresca
  • 1 cup guacamole (see recipe below), or high-quality, store-bought guacamole
  • Lime wedges, for serving
  • 5 ripe avocados, preferably California Hass
  • 6 tablespoons chopped fresh cilantro
  • 1 medium red onion, diced
  • 4 jalapeño chiles, stemmed, seeded and finely diced
  • 3 tablespoons freshly squeezed lime juice
  • 1½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  1. For the marinade, lightly toast the cumin seeds in a dry skillet over low heat just until the aroma is released, about 5 minutes.
  2. Transfer the seeds to a blender, add the lime juice, jalapeños, garlic, pepper and salt and puree until the cumin seeds are finely ground. Add the cilantro and olive oil and puree until smooth.
  3. Using your hands, generously cover the cod entirely with the marinade and let sit at room temperature for 20 minutes.
  4. Preheat the grill to medium-hot, the broiler in your oven, or a pan on the stovetop over medium-high heat. Cook fish until nearly opaque throughout, about 2 to 5 minutes per side, depending on thickness. Remove the fish from the heat, cool slightly and pull apart into large flakes.
  5. To make the guacamole, cut the avocados in half, remove the pits, peel, quarter and place the flesh in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining guacamole ingredients and combine with a fork. This should be served immediately.
  6. To assemble the tacos, place warm tortillas on a work surface and line each with a piece of lettuce. Top with chunks of fish, a generous spoonful of salsa fresca and the fresh guacamole.
  7. Serve immediately accompanied by lime wedges.
Guacamole recipe will yield 3 cups total. To warm tortillas, dip corn tortillas in water, shaking off excess. Toast, in batches, in nonstick pan over moderate heat, about 1 minute per side. Wrap in towel to keep warm.
Recipe by Go Dairy Free at