Vegetarian · Mexican · 30 min
Grilled Cod Tacos with Spicy Tomato-Cilantro Salsa & Lettuce
- 30 min
- 2–6 servings
- 563 kcal / serving
Tender cod pairs with a bright tomato-cilantro salsa and crisp lettuce in warm tortillas, making a satisfying weeknight taco that comes together quickly and stays light on its feet.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ headbutter (Boston) lettuce
- ½ small bunchcilantro
- ¾ lbcod fillet
- ½lime
- ½ mediumred onion
- 6small flour tortillas
- 2tomatoes
- limes
- red onions
From the pantry: black pepper, chili-garlic sauce, chili powder, coriander, ground, extra virgin olive oil, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grater (optional) · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · spatula · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ headbutter (Boston) lettuce
- ½ small bunchcilantro
- ½lime
- ½ mediumred onion
- 2tomatoes
- limes
- red onions
Meat & seafood
- ¾ lbcod fillet
Bakery & bread
- 6small flour tortillas
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| butter (Boston) lettuce | ½ head | 1 head | 1 ½ heads |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| cod fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| lime | ½ | 1 | |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| small flour tortillas | 6 | 12 | 18 |
| tomatoes | 2 | 4 | 6 |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Whisk oil with the spices in a bowl to form a paste, then set aside.
- Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
- Toss the cod in the spice paste until evenly coated.
- Once the pan is hot, brush it with a little oil and lay in the cod; cook until the flesh is opaque and flaky, about 3–4 minutes per side, then transfer to a plate.
- Rinse and dry the produce while the cod rests.
- In a clean bowl, zest and juice the lime, then add chopped cilantro leaves, minced tomatoes, and small-diced onion.
- Stir in oil, chili-garlic sauce, salt, and pepper to create the salsa; set aside to meld flavors.
- Separate the lettuce and cut it into thin strips. Use a fork to break the cod into bite-sized pieces.
- Warm the tortillas as desired. To serve, place some cod and salsa on each tortilla, top with lettuce, and pass the remaining salsa.
Two tips
- Prep the salsa components and lettuce while the cod cooks to save time.
- If you have extra cilantro, chopped leaves can be added to the salsa; leftovers can be folded into cold tortillas for a quick lunch.
Nutrition per serving
- Calories
- 563 kcal
- Protein
- 35 g
- Carbs
- 54 g
- Fat
- 23 g
- Fiber
- 5 g
- Sodium
- 1111 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.