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Overhead view of Fish Tacos on a blue and yellow floral platter on a blue background with white rice and salsa on the side
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4 from 2 votes

Cajun Cod Tacos with Peach Salsa

Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 1269kcal
Author: Shay Ryan

Ingredients

For the cod:

  • 4 cod filets , cut into 1-inch slices
  • ¼ cup mayonnaise
  • ¼ cup corn flour (not cornmeal)
  • 1 teaspoon kosher or fine sea salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried chipotle pepper

For the peach salsa:

  • 2 ripe peaches , diced small
  • ¼ cup fresh cilantro , finely chopped
  • ¼ cup red onion , finely chopped
  • 1 tablespoon jalapeño , finely diced
  • 1 tablespoon fresh lime juice

For serving:

  • 12 gluten-free corn tortillas
  • 1 avocado , sliced (optional)
  • 1 lime , sliced (optional)
  • 2 cups cooked white rice
US Customary - Metric

Instructions

Make the cod:

  • Preheat the oven to 400°F. Line a baking sheet with foil and grease well with cooking spray, butter, or olive oil.
  • Combine the corn flour and dry spices for the cod in a small bowl. Stir to evenly distribute the seasonings.
  • Working on a large plate or rimmed sheet pan, coat the pieces of fish on all sides with mayonnaise. A pastry brush or clean hands will work well. Sprinkle the seasoning mixture on top of the mayo-coated fish, turning each piece to coat at least the top and bottom.
  • Transfer the seasoned fish onto the prepared baking sheet. Bake for approximately 8 minutes until the fish is opaque and flakes easily with a fork. Total time will depend on the thickness of the fish. Remove and serve right away.

Make the peach salsa:

  • Combine all ingredients in a small bowl and stir gently to combine well. Serve right away or store covered in the fridge for 2-3 hours.

To serve:

  • Wrap the stack of corn tortillas in a damp paper towel. Microwave until warmed through, about 30-60 seconds, depending on the microwave. Keep them wrapped in the damp paper towel until ready to assemble the tacos. This will make the tortillas pliable and keep them from breaking.
  • Assemble the tacos by layering the warm tortillas with the Cajun cod and peach salsa. Add a slice of avocado (highly recommended) and squeeze of lime if you’d like. Serve with a side of rice.

Nutrition

Calories: 1269kcal | Carbohydrates: 82g | Protein: 169g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 393mg | Sodium: 1209mg | Potassium: 4311mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1064IU | Vitamin C: 29mg | Calcium: 246mg | Iron: 6mg