Coconut Cod Tacos with Charred Cabbage and Thai Basil Slaw


Looking for a fresh, flavorful twist on classic fish tacos? These coconut cod tacos are marinated in creamy coconut milk, ginger, and lemongrass, then paired with charred cabbage and a tangy Thai basil slaw. Light, bright, and packed with texture, this recipe is perfect for weeknight dinners, summer gatherings, or anyone craving a tropical-inspired meal with Southeast Asian flair.

Ingredients

For the coconut cod:

  • 1 lb cod fillets, cut into taco-size pieces

  • 1/2 cup full-fat coconut milk

  • 1 garlic clove, grated

  • 1 tsp grated fresh ginger

  • 1 stalk lemongrass (white part only), minced or smashed and removed later

  • 1/2 tsp salt

  • Zest of 1 lime

For the charred cabbage:

  • 2 cups thinly sliced green cabbage

  • 1 tbsp neutral oil (avocado or grapeseed)

  • Pinch of salt

For the Thai basil slaw:

  • 1/2 cup shredded carrot

  • 1/2 cup thinly sliced cucumber or daikon

  • 1/4 cup chopped Thai basil (or regular basil + mint mix)

  • 1 tbsp rice vinegar

  • 1 tsp fish sauce (or soy sauce for vegetarian)

  • 1/2 tsp honey or maple syrup

  • Chili flakes or slivered fresh chili, to taste

To assemble:

  • 6 small corn tortillas

  • Lime wedges

  • Optional: crispy shallots or crushed peanuts for topping

Instructions

  1. Marinate the cod: In a shallow dish, whisk together coconut milk, garlic, ginger, lemongrass, salt, and lime zest. Add cod pieces and marinate for at least 30 minutes (or up to 2 hours in the fridge). This step infuses the fish with tropical flavor and keeps it moist during cooking.

  2. Char the cabbage: Heat a skillet (cast iron works best) over high heat. Toss cabbage with oil and a pinch of salt, then spread in an even layer. Cook undisturbed for 2–3 minutes, until edges are slightly blackened. Stir once and cook another minute. Set aside. The smoky flavor adds depth and contrast to the tacos.

  3. Make the slaw: Combine shredded carrot, cucumber/daikon, Thai basil, vinegar, fish sauce, honey, and chili in a bowl. Toss gently. Let sit at least 10 minutes to allow flavors to meld. This herb-forward slaw adds brightness, crunch, and heat.

  4. Cook the cod: Remove cod from marinade (let excess drip off). Heat a nonstick or well-oiled skillet over medium heat. Cook cod 2–3 minutes per side, until opaque and flakes easily. Be gentle when flipping. You can also grill or bake the fish if preferred.

  5. Warm the tortillas: Toast tortillas on a dry skillet or directly over a gas flame for 10–15 seconds per side, until warm and pliable. Warming improves texture and helps prevent tearing.

  6. Assemble the tacos: Layer each tortilla with charred cabbage, a piece of cod, a small handful of slaw, and a squeeze of lime. Top with crispy shallots or peanuts if desired for extra crunch.

Tips and Variations

  • Fish options: Swap cod for halibut, mahi-mahi, tilapia, or even tofu for a vegetarian version.

  • Add spice: Drizzle with sriracha mayo or chili crisp for a spicy kick.

  • Herb substitutes: No Thai basil? Use fresh mint and cilantro for a similar effect.

  • Meal prep: Marinate the cod and make the slaw a day ahead to save time.

Serving Suggestions

Serve these coconut fish tacos with:

  • Coconut-lime rice or jasmine rice

  • Grilled pineapple spears

  • Thai iced tea or lime spritzers

These tacos are naturally gluten-free and can easily be adapted to dairy-free and pescatarian diets.

Want more flavor-rich, real-life recipes like this? Visit ko-fi.com/goodfoodreallife for downloadable guides, seasonal meal plans, and cooking cheat sheets designed for real kitchens.

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