Cod Taco: Ada Parellada's Recipe

Ada Parellada: When Cod Meets the Taco

Ada Parellada is a chef who has never been afraid to cross culinary borders. From her restaurant Semproniana in Barcelona, she has built a career based on traditional Catalan cuisine, but with an eye on the world. This cod taco recipe is a perfect example of her philosophy: taking a deeply Mediterranean ingredient and presenting it in a universal format.

Fish tacos originated in Baja California, Mexico, where fishermen would flour and fry the catch of the day to serve it in corn tortillas with shredded cabbage and salsa. Ada Parellada simplifies and lightens this tradition: instead of breading and frying, she marinates the cod with oregano, garlic, and lemon and pan-fries it for just two minutes. The result is juicy, aromatic cod that is much lighter than traditional fish tacos.

The brilliance of this recipe lies in its accessibility. You don't need exotic ingredients or complicated techniques. Quality cod, a handful of fresh vegetables, a quick marinade, and 30 minutes of your time. It's the perfect recipe for those weeknight dinners when you want to eat well without much fuss, or for an informal gathering with friends where everyone assembles their own taco.

Cod, moreover, lends itself extraordinarily well to the taco format. Its firm texture doesn't fall apart when handled, its deep flavor withstands herbs and spices without being diluted, and its versatility allows for marinades that would be excessive for other fish. Good desalted Icelandic cod is the ideal base for this recipe.

At Bacalalo, from our stall in Barcelona's Mercat del Ninot, we have been offering top-quality Icelandic cod for over three decades. We have seen how cod recipes have evolved — from bacalao al pil pil and esqueixada to proposals like these tacos — and each new interpretation confirms that cod is the most versatile fish in the Mediterranean pantry.

Ingredients for Cod Tacos

For 4 people (12 tacos) — Time: 30 minutes — Difficulty: Easy

For the cod

• 500 g desalted cod, cut into cubes or strips
• 1 lemon (juice)
• 1 garlic clove, finely grated
• Dried oregano, a generous tablespoon
• Extra virgin olive oil
• Freshly ground black pepper

For the vegetables

• 2 medium carrots
• 1 cucumber
• 1 lettuce (cos or romaine)

For assembly

• 12 taco tortillas (corn or wheat)
• Mayonnaise to taste

The Marinade: Oregano, Garlic, and Lemon

Ada Parellada's marinade is deliberately simple. Three ingredients work in perfect harmony with the cod without overshadowing it: oregano provides a Mediterranean herbaceous note, garlic amplifies the cod's natural umami, and lemon adds acidity that balances the richness of the olive oil.

Preparing the marinade

In a large bowl, mix the juice of one lemon with the grated garlic clove (use a microplane or the fine side of a grater), a generous tablespoon of dried oregano, two tablespoons of extra virgin olive oil, and freshly ground black pepper to taste. Do not add salt — cod, even when desalted, retains enough salinity.

Cut the cod into strips approximately one centimeter wide and 5-6 centimeters long. The strip cut is important: it maximizes the contact surface with the marinade and allows the cod to cook quickly and evenly in the pan.

Add the cod strips to the bowl with the marinade and mix well, ensuring all pieces are covered. Marinate for at least 10 minutes at room temperature, or up to 30 minutes in the refrigerator. Do not marinate for more than an hour — the acidity of the lemon would start to "cook" the cod excessively (like a ceviche), altering the texture we are looking for.

While the cod is marinating, prepare the vegetables and warm the tortillas. This is the perfect downtime to get everything ready so that the final assembly takes only minutes.

How to Cook Cod for Tacos

This is the step where many make the mistake of overcooking the cod. Ada Parellada is very clear: two minutes over medium heat, no more. The cod should be juicy inside, with a light exterior sear that provides texture.

Cooking technique

Heat a large skillet (or griddle) over medium-high heat with a drizzle of olive oil. It is essential that the skillet is large — if you crowd the cod strips, they will steam in their own juices instead of searing. If necessary, cook in two batches.

When the oil is hot (but not smoking), place the drained cod strips from the marinade in the skillet. Do not move the pieces for the first minute — let a light crust form on the bottom. Then, flip them and cook for one more minute on the other side.

The cod is ready when the surface is lightly golden but the inside is still tender and juicy. If you press it with a spatula, it should yield gently — if it's hard, you've overcooked it. Two minutes total is the guideline, although it may vary depending on the thickness of the strips and the power of your stove.

Remove the cod strips to a plate and set aside. Do not cover them — the steam would soften them and they would lose the texture you just achieved in the skillet.

Preparing Fresh Vegetables

The vegetables in Ada Parellada's tacos play an essential role: providing freshness, crunch, and contrast to the hot, seasoned cod. The combination of carrot, cucumber, and lettuce is simple yet balanced.

Cutting and preparation

The carrot is grated with a coarse grater or cut into fine julienne strips. Ada Parellada grates it, which allows it to integrate better into the taco and provide its natural sweetness uniformly in each bite. If you opt for julienne, cut it as finely as possible with a sharp knife or a mandoline.

The cucumber is cut into small cubes (half a centimeter). You can peel it or leave the skin on, depending on preference — the skin adds an extra crunch and fiber. If the cucumber has many seeds, remove the center with a spoon before cutting.

The lettuce is torn with your hands (never with a knife, which oxidizes the edges and turns them brown). Irregular pieces of 2-3 centimeters are perfect. If you use romaine or cos lettuce, you will have more crunch; if you use oak leaf or butter lettuce, more tenderness.

You can prepare the vegetables in advance and store them in the refrigerator in a bowl covered with a damp cloth. The cold will make them extra crispy when you use them.

Assembling and Serving the Tacos

Warming the tortillas

Taco tortillas should be served warm and flexible. There are three ways to warm them:

• Dry skillet: The best option. Heat each tortilla for 20-30 seconds per side in an oil-free skillet over medium-high heat. They should be flexible with light toasted marks.
• Oven: Wrap the tortillas in aluminum foil and heat at 180°C (350°F) for 5 minutes. Practical for heating many at once.
• Microwave: Wrap in a damp cloth and heat for 30 seconds. Quick but the tortillas are less flavorful.

Keep the warm tortillas wrapped in a clean kitchen towel while you assemble the tacos.

The perfect assembly

Ada Parellada proposes a layered assembly that ensures each bite has all the elements:

1. Vegetable base: Place a small portion of torn lettuce on the warm tortilla. Add grated carrot and cucumber cubes. The vegetables go underneath because they act as a "bed" that absorbs the juices from the cod.
2. Cod: Place 3-4 strips of warm cod on top of the vegetable base. Distribute them to cover the entire surface.
3. Mayonnaise: Finish with a line of mayonnaise over the cod. Don't skimp — mayonnaise acts as a sauce that unites all components and provides creaminess.

Serve the tacos immediately. Each diner can assemble their own if you prefer a more interactive format — leave all components in bowls in the center of the table and the warm tortillas on the side.

Variations of the Cod Taco

Cod taco with guacamole

Replace the mayonnaise with homemade guacamole (avocado, lime, cilantro, red onion, and jalapeño). Guacamole brings the taco closer to its original Mexican territory and provides healthy fats that complement the cod's protein. This variation works particularly well in summer.

Battered cod taco

For a version closer to the classic Californian fish taco, dip the marinated cod strips in a light tempura batter (flour, cornstarch, and very cold sparkling water) and fry in hot oil at 180°C (350°F) for 2 minutes. It's heartier but spectacular as a main course.

Cod taco with pico de gallo

Add fresh pico de gallo (diced tomato, red onion, cilantro, jalapeño, and lime) as a complement to the vegetables in the original recipe. The acidity of the pico de gallo cuts through the richness of the cod and adds a spicy touch that elevates the dish.

Asian-style cod taco

Replace the oregano and lemon marinade with soy sauce, grated ginger, sesame, and lime. Assemble on shredded Napa cabbage instead of lettuce and finish with sriracha mayonnaise. Ada Parellada would approve of this fusion — her cuisine has always embraced Asian influences.

Cod bowl (without tortilla)

If you prefer a gluten-free or lighter option, serve all components in a bowl over a base of basmati rice or quinoa. Add edamame, sliced avocado, and a drizzle of soy sauce. It's the same idea as a taco in a bowl format, equally delicious.

Frequently Asked Questions