October 16, 2022

Creole Cod Tacos with Remoulade

Creole Cod Tacos with Remoulade are one of our favorite fish dinners. I start these tacos by tossing the fish with Creole seasoning and frying it in butter. Then, I add the crispy cod to flour tortillas along with pickled cabbage and remoulade sauce. We like this dish for several reasons. First of all, I like that I can make this entire dish in less than thirty minutes. Secondly, I like that some components of this dish can be made ahead of time. I often like to make the pickled cabbage and remoulade sauce ahead of time. They actually improve in flavor as they sit. And, lastly, we all love the crispy Creole fish, the creamy remoulade sauce, and the tangy cabbage.

The Equipment I Used

A Nonstick Skillet- Use this to fry your fish.

The Ingredients Needed for Creole Cod Tacos with Remoulade Sauce

Cod- I used cod, but you could also use another white fish fillet.
Mayonnaise- You’ll need this for the remoulade sauce. I always use Hellmann’s mayonnaise.
Tortillas- I used flour tortillas, but you could also use corn tortillas.
Creole Seasoning- I used the Savory Spice Shop Black River Creole seasoning.
Lemon Juice- Be sure to use freshly squeezed lemon juice.
Rice Wine Vinegar- I like to pickle my cabbage with this, since it’s nice and mild. You can find it with the vinegars or in the Asian food section.

How I Made my Cod

First, I coated the cod in flour and the Creole seasoning. Then, I fried it in melted butter. Keep a close eye on the cod so that it doesn’t burn.
While the cod cooked, I made the pickled cabbage.
Then, I made the remoulade sauce.
Finally, I put everything into the toasted tortillas.

If you like fish, you need to try these tasty Creole Cod Tacos with Remoulade.

Creole Cod Tacos with Remoulade Sauce

Creole seasoned cod nestled in flour tortillas, topped with pickled cabbage and remoulade sauce.

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Prep Time 15

Cook Time 8

Total Time 23

Course Main Course

Cuisine Creole

Servings

Calories 350 kcal

Ingredients

For the Salmon Tacos:

1 pound cod fillets, cut in one-inch strips
⅓ cup all-purpose flour
1 tbsp. Creole seasoning
2 tbsp. unsalted butter
8 small flour tortillas
1 lemon, cut into wedges
¼ cup parsley leaves

For the Pickled Red Cabbage:

2 cups thinly, sliced red cabbage
½ cup rice wine vinegar
4 tsp. sugar

For the Remoulade Sauce:

½ cup mayonnaise
1 tsp. each paprika, hot sauce, and Worcestershire sauce
1 tbsp. each Dijon mustard, prepared horseradish, and lemon juice
⅛ tsp. cayenne

Instructions

Begin by making the Creole Cod: Mix together the flour and Creole Seasoning in a bowl. Add the cod and stir to coat it with the flour. Heat a large non-stick skillet over medium heat and melt the butter. Cook the cod on both sides until it's brown and cooked through.
While the cod cooks, make the Pickled Red Cabbage: Simply mix all the ingredients together in a bowl.
Also, make the Remoulade Sauce: Simply mix all the ingredients together.
Also, heat up the tortillas: heat a cast iron skillet on high heat. Warm up each tortilla on both sides, until they're lightly browned.
Fill each tortilla with some cod, some aioli, and some pickled red cabbage. Serve with lemon wedges and parsley leaves.