Summary: There are combinations that at first glance seem unlikely, but when you try them, you wonder why no one had thought of them before. The cod taco is exactly that: quality desalted cod, the star of Catalan cuisine for centuries, inside a corn tortilla with traditional Mexican accompaniments.
It's not an invention of a trendy fusion restaurant. It's the logical result of two culinary traditions that share the same respect for the product: cod in Catalonia and corn in Mexico. When the central ingredient has as much personality as well-desalted cod, it can handle any context and elevate it.
At Bacalalo, we have been personally selecting cod since 1990 at the Mercat del Ninot in Barcelona, choosing pieces that have the texture, salt level, and consistency that allow for these types of preparations. This recipe was born precisely from that selection: when the product is good, the possibilities are almost endless.
Content
What is a cod taco and why does it work?
The cod taco is a preparation that combines desalted cod — carefully shredded or in flakes — with the classic elements of a Mexican taco: corn tortilla, pico de gallo, guacamole, cilantro, and sour cream. The firm yet juicy texture of desalted cod makes it one of the most rewarding fillings for tacos: it absorbs the acids from lemon and lime, combines with the mild spice of jalapeño, and balances the fat of the avocado.
The grace of this fusion lies in the contrast. Cod has a powerful but not aggressive marine flavor when properly desalted. Pico de gallo provides acidic freshness. Guacamole adds creaminess. Cilantro connects the two traditions. The result is a bite where no single element overwhelms the others.
What distinguishes a mediocre cod taco from a memorable one is, invariably, the quality of the cod. Badly desalted cod ruins the entire dish: excess salt neutralizes all other flavors. Cod with good texture, correctly desalted, turns this dish into an experience.
Ingredients for 4 people (8 tacos)
For the cod:- 600 g desalted cod (loin or cheek, in thick flakes)
- 2 cloves garlic
- 3 tablespoons extra virgin olive oil
- Sweet or smoked paprika (1 teaspoon, optional)
- Salt and pepper (with caution: cod already has residual salt)
- 2 medium ripe tomatoes (vine or plum type)
- 1/2 red onion
- 1 jalapeño pepper or fresh green chili
- Juice of 1 lime
- A generous handful of fresh cilantro
- Salt to taste
- 1 ripe avocado (Hass type, with rough skin)
- Juice of 1 lime
- 1/4 finely chopped red onion
- Salt and pepper
- A few cilantro leaves (optional)
- 8 small corn tortillas (12-15 cm)
- 4 tablespoons sour cream or thick Greek yogurt
- Lime wedges for serving
- Fresh cilantro leaves
- Bottled hot sauce (optional)
The cod: the key to everything
Before we talk about the recipe, let's talk about the central ingredient. The cod for this dish must be perfectly desalted and can be prepared in two main ways:
Grilled or pan-fried: The simplest option and the one we recommend for this dish. The cod is cooked in a non-stick pan with a drizzle of oil, over medium-high heat, for 3-4 minutes per side depending on thickness. The skin becomes crispy and the flakes separate naturally.
Baked: At 180°C for 12-15 minutes, with a little oil and garlic. It becomes juicier but loses some texture.
In oil (confit): The most elaborate and most Catalan version. Cod submerged in olive oil at 60-65°C for 20 minutes. The result is extraordinarily smooth.
For the taco, we recommend grilling. Quick, direct, with that browned touch that adds flavor and texture.
Related products from Bacalalo
Recommended Products
Natural Cod Liver Foie - 120g | Smoked Icelandic C...
€3.90
CHATKA Wild King Crab 60% Legs 40% Shr...
€95.00
Artisan Cut Smoked Cod Carpaccio | P...
€15.90
Dried Cod Cheeks (1 tray) - 500g
€19.95
Refrigerated shipping 24-48h to all of mainland Spain
Step-by-step: preparing the cod taco
Step 1: Prepare the pico de gallo (30 minutes beforehand)
It's best to prepare it in advance so the flavors can meld.
- Cut the tomatoes into small dice (brunoise). If they are very watery, remove the seeds before cutting.
- Finely chop the red onion into pieces the same size as the tomato.
- Remove the seeds from the jalapeño if you don't want too much spice. Chop it very finely.
- Mix tomato, onion, and jalapeño in a bowl.
- Add the lime juice, chopped cilantro, and salt to taste.
- Mix well and let it rest in the refrigerator for at least 20 minutes.
Step 2: Prepare the guacamole
- Cut the avocado in half, remove the pit, and scoop out the pulp with a spoon.
- Mash it with a fork: we don't want a perfectly smooth cream, but a lumpy, more rustic texture.
- Add the lime juice, finely chopped onion, salt, and pepper.
- Mix with gentle, folding movements. Taste and adjust salt and lime.
- Cover with plastic wrap directly touching the surface to prevent oxidation.
Step 3: Cook the cod
- Pat the cod dry with paper towels. This is essential so it doesn't release water in the pan and doesn't boil in its own liquid.
- Heat a non-stick pan over medium-high heat with three tablespoons of olive oil.
- Add the chopped or sliced garlic and let it perfume the oil for 1 minute without burning.
- Place the cod loins skin-side down. Do not move the pan for the first 3 minutes: let it form a crust.
- Carefully flip it. The cod is ready when the flakes separate easily with a fork.
- Remove from heat and let rest for 2 minutes. Then shred it with a fork into irregular but not too small pieces.
- If using paprika, sprinkle it over the shredded cod now and mix gently.
Step 4: Heat the tortillas
Corn tortillas need to be heated to be flexible and not break when folded.
Option 1 (comal or dry pan): The best option. Heat the tortilla in an unoiled pan over high heat, 30-40 seconds per side, until golden spots appear.
Option 2 (oven): Wrap the tortillas in aluminum foil and heat them at 170°C for 10 minutes.
Option 3 (microwave): Dampen a kitchen towel, wrap the tortillas, and heat for 1 minute. It works but doesn't give the same result.
Step 5: Assemble the taco
The order of layers matters:
- Warm tortilla as a base.
- A spoonful of guacamole spread over the tortilla.
- Shredded cod (a generous amount, about 60-70 g per taco).
- Lightly drained pico de gallo (so it doesn't soak the tortilla).
- A dollop of sour cream or Greek yogurt.
- Fresh cilantro leaves.
- A squeeze of fresh lime juice right before serving.
Cod taco variations
Cod taco with pil-pil
The most Catalan version. Instead of grilling the cod, prepare a classic pil-pil sauce: cod confit in oil with garlic over very low heat, moving the casserole in circles until the gelatin emulsifies. The pil-pil replaces the guacamole and sour cream: it already has all the creaminess the taco needs. Add the pico de gallo on top for a fresh contrast.
Cod taco with romesco
Replace the guacamole with homemade romesco sauce: rehydrated ñora peppers, roasted tomatoes, garlic, toasted almonds, and hazelnuts crushed with oil. It's heartier, more Mediterranean, with a smoky and deep flavor that contrasts perfectly with the freshness of the pico de gallo and cilantro. This version pairs especially well with Penedès white wine.
Cod taco with aioli
A third, completely Catalan option. Instead of sour cream, homemade aioli (garlic, oil, and egg yolk). It's more intense but also more rounded. It pairs well with a flour tortilla instead of corn if you want to soften the result.
Pairing: what to drink with a cod taco
The acidity of the pico de gallo and the fat of the guacamole and cod call for drinks that refresh and cleanse the palate.
Dry white wine: An Albariño, a Verdejo, or a young Xarel·lo. The acidity of white wine cuts through the fat of the cod and complements the lime in the pico de gallo.
Brut Cava: The quintessential Catalan pairing for a dish that blends Catalan and Mexican elements. The bubbles cleanse the palate between bites.
Wheat beer: A German Weizen or a craft Catalan wheat beer. The slight acidity and yeast aromas connect well with the cilantro and lime.
Non-alcoholic: Sparkling water with lime, or natural lemonade. Avoid very sugary drinks that flatten all the flavors of the dish.
Presentation tips
For a more refined presentation, serve the tacos upright in a taco stand or simply folded on a wooden board with the ingredients separated in small bowls so each diner can assemble them to their liking.
Fresh cilantro on top at the last minute, lime wedges on the side, and pico de gallo in a separate bowl give a festive appearance and allow for personalizing the spice level.
At Bacalalo, we always say that the best dishes are those that allow the product to speak for itself. In this case, quality cod personally selected and well-desalted does exactly that: it doesn't need to be disguised, but simply well-accompanied.
🛒 Products mentioned in this article
⭐ 4.9/5 · Cold shipping 24-48h · Since 1990 at Mercat del Ninot
Frequently asked questions about cod tacos
Can I use canned or oil-packed cod for the taco?
Yes, but the result will be different. Canned cod is already cooked and has a softer texture and milder flavor. It works in a taco if you drain it well and season it with a little lemon, but it loses the firmness and character of fresh desalted cod. We recommend desalted cod for this dish.
Can the cod be prepared in advance?
Yes. Cooked cod keeps well for 24 hours in the refrigerator, covered. Gently reheat it in a pan with a drizzle of oil before assembling the tacos. Do not use a microwave: it dries out the cod and destroys its texture.
Corn or flour tortillas?
For this recipe, corn. The earthy, slightly smoky flavor of corn tortillas pairs best with cod and pico de gallo. Flour tortillas are more neutral and softer, more appropriate for versions with aioli or pil-pil sauce.
How much cod do I need per person?
For two tacos per person, calculate 150g of desalted cod. Desalted cod has already lost some of its preserving water and weighs less than salted cod. If you buy salted cod, estimate that it will lose between 20% and 30% of its weight during desalting.
Is cilantro essential?
No, although it's what gives it a nod to Mexican cuisine. If you don't like cilantro (there's a real genetic sensitivity that makes some people perceive it as soap), substitute it with fresh chopped parsley or simply omit it.
Can I make the guacamole in advance?
Guacamole oxidizes quickly and turns brown. If you make it in advance, add more lime juice and cover it with plastic wrap in direct contact, leaving no air. It will last 2-3 hours this way. No longer.
Can cod tacos be gluten-free?
Corn tortillas are naturally gluten-free. Cod also doesn't contain it. The elements of pico de gallo and guacamole don't either. You just need to make sure that the sour cream or Greek yogurt you use doesn't have gluten additives. It's a naturally suitable dish for coeliacs.
What do I do if the tortillas break?
The trick is to heat them well: cold tortillas always break. If they still break, you can double up two tortillas for each taco. You can also look for better quality corn tortillas: there's a big difference depending on the brand.
What oil should I use to cook the cod?
Extra virgin olive oil, always. For cod, a mild to medium oil (not too intense in flavor) lets the cod be the star. Avoid sunflower oil: it adds no flavor, and in this dish, the oil's flavor is part of the whole.
Can I make the pil-pil version for a large group?
Pil-pil is more demanding than pan-frying when making it in large quantities. For groups of more than 6 people, pan-frying or oven baking is more practical. Pil-pil also needs to be served immediately: it doesn't hold up well to transport.
Where to buy cod for this recipe
The recipe works with any desalted cod format, but using quality cod makes a noticeable difference. At Bacalalo, since 1990 in Barcelona's Mercat del Ninot, we personally select the best pieces: thick loins, firm flesh, and a balanced salt point that allows for uniform desalting.
You can buy desalted cod directly from our online store at bacalalo.com, with refrigerated shipping throughout Spain. If you have questions about the most suitable format for this recipe, our team at Mercat del Ninot can guide you.
The cod taco is proof that a product with centuries of tradition can still surprise us when worked with respect and creativity.
Discover more
