World Cup Recipe Series: Week 2
We’re back with week two of our World Cup recipe series — and this time, we’re traveling to one of our host countries for some authentic Mexican fish tacos, featuring none other than Midnight Sun’s wild-caught Pacific cod.
Mexico’s national football team, El Tricolor — or “El Tri” for short — is one of the most famous and successful teams in North America. Their nickname comes from the three colors of the Mexican flag: green, white, and red. El Tri’s list of accomplishments speaks for itself: Olympic gold in men’s soccer in 2012, three World Cup quarterfinal appearances, and numerous regional tournament wins.
Similar to Mexico’s national team, Pacific cod’s track record and crowd-pleasing ability speak for themselves: versatile, clean, and flavorful. Tender yet strong, it’s the perfect white fish for any dish — the kind of fish worthy of bringing home Olympic gold.
Using Midnight Sun wild-caught Pacific cod loins makes for excellent Baja-style tacos because the fish stays flaky and mild without falling apart.
Mexican Fish Tacos with Pacific Cod
Ingredients (serves 4-6)
Fish
- 1.5–2 lbs Midnight Sun Pacific cod IQF loins, thawed and patted dry
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- Juice of 1 lime
Batter (optional fried version)
- 1 cup flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup cold Mexican lager or sparkling water
Slaw
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1/4 cup chopped cilantro
- Juice of 1 lime
- Salt to taste
Crema Sauce
- 1/2 cup sour cream
- 1/4 cup mayo
- 1 tbsp lime juice
- 1 tsp hot sauce
- Pinch of salt
Good Side Dishes
- Mexican rice
- Elote (Mexican street corn)
- Black beans
- Chips and guacamole
Method
- Prep the cod
Cut the cod loins into taco-sized strips. Toss with lime juice and spices. Let sit 10–15 minutes. - Make the slaw
Mix cabbages, cilantro, lime juice, and salt. Chill until serving. - Make the crema
Whisk all sauce ingredients together. - Cook the fish
Fried Baja-style
Whisk batter ingredients until smooth. Heat 1–2 inches oil to 350°F.
Dip cod pieces in batter and fry 3–4 minutes until golden and crisp.
Lighter pan-seared version
Cook cod in a hot oiled skillet 3–4 minutes per side until flaky. - Warm tortillas
Heat tortillas directly over flame or in a dry skillet. - Assemble tacos
Add fish, slaw, crema, avocado, and salsa. Finish with fresh lime.
To Serve
- Corn tortillas
- Lime wedges
- Avocado slices
- Pico de gallo or salsa
Optional Add-ons
- Pickled red onions
- Cotija cheese
- Mango salsa
- Jalapeños
Try this recipe on your summer menu and watch the crowds pack in, just like they do in the stadiums. Don’t forget to check out our Product Lines page for more information on Midnight Sun Pacific Cod loins. Happy cooking!
Ready to work with a team that gets it? Let’s talk.
