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Erickson Cast-Iron Cod Fish Tacos

We keep these cod tacos simple and family-style. The cod cooks quickly in a hot skillet with butter, and everyone builds their tacos with the toppings they like.

Ingredients

Cod fillets, thawed if frozen, about 4 oz each

Kosher salt, to taste

Freshly ground black pepper, to taste

About 1 tbsp butter

Corn tortillas

Lime wedges

Optional toppings:

Erickson Homemade Chipotle Mayo

Coleslaw

Bell peppers

Cotija cheese

Additional lime

Directions

1. If frozen, thaw the cod completely. Pat it dry and season both sides with kosher salt and freshly ground black pepper.

2. Heat a cast-iron or carbon-steel skillet over medium heat. Warm the corn tortillas until they are as soft or crisp as your family likes. Set aside and keep warm.

3. Return the skillet to medium heat and let it get hot. When placing the cod into the hot skillet, lay it away from you so any hot oil or butter splashes away from your body.

4. Add the cod. Once it is cooking, add about 1 tablespoon butter to the skillet so it works around the fish and helps the outside develop color and a little crispness.

5. Use a fish spatula to carefully turn the cod. Continue cooking until the fish is opaque, white, flakes easily with a fork, and reaches 145°F in the center.

6. Break the cod into taco-size pieces and serve in the warmed corn tortillas. Put Chipotle Mayo, coleslaw, bell peppers, Cotija cheese, and lime on the side so everyone can build their own tacos.

1. If frozen, thaw the cod completely. Pat it dry and season both sides with kosher salt and freshly ground black pepper. 2. Heat a cast-iron or carbon-steel skillet over medium heat. Warm the corn tortillas until they are as soft or crisp as your family likes. Set aside and keep warm. 3. Return the skillet to medium heat and let it get hot. When placing the cod into the hot skillet, lay it away from you so any hot oil or butter splashes away from your body. 4. Add the cod. Once it is cooking, add about 1 tablespoon butter to the skillet so it works around the fish and helps the outside develop color and a little crispness. 5. Use a fish spatula to carefully turn the cod. Continue cooking until the fish is opaque, white, flakes easily with a fork, and reaches 145°F in the center. 6. Break the cod into taco-size pieces and serve in the warmed corn tortillas. Put Chipotle Mayo, coleslaw, bell peppers, Cotija cheese, and lime on the side so everyone can build their own tacos.