June 4, 2026

Taco-Spiced Cod

Name: Taco-Spiced Cod
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 pound cod filet (cut into 2-ounce pieces); 2 Tbsp Whole30-compatible mild taco seasoning ((like Siete)); 2 Tbsp extra-virgin olive oil; lime juice (for serving); green onion (chopped, for serving); chopped cilantro (for serving); Whole30-compatible salsa ((optional, for serving)); Whole30-compatible guacamole ((optional, for serving))

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Looking for a flavorful protein option for your Whole30 tacos or salads? This Taco-Spiced Cod takes just 15 minutes from start to finish, and is delicious, tender, and endlessly versatile. Try it over our Rainbow Slaw in Lettuce Cups for a fresh and colorful Whole30 meal or appetizer.

Recipe and photography by Reed Dunn of Pesto and Potatoes.

Servings 4

Prep Time 10

Cook Time 5

Total Time 15

Ingredients

1 pound cod filet cut into 2-ounce pieces
2 Tbsp Whole30-compatible mild taco seasoning (like Siete)
2 Tbsp extra-virgin olive oil
lime juice for serving
green onion chopped, for serving
chopped cilantro for serving
Whole30-compatible salsa (optional, for serving)
Whole30-compatible guacamole (optional, for serving)

Instructions

PREHEAT a skillet over medium to medium-high heat. Add olive oil.
WHILE oil is heating, pat your cod pieces dry with a clean paper towel.
LAY cod pieces flat on a plate and sprinkle with taco seasoning. Flip to season the other side.
ADD cod to heated skillet. Let cook for 3 minutes without touching, then flip and cook for 2 minutes, or until the internal temperature is 145 degrees F.
REMOVE cod from skillet and place on a paper towel-lined plate.
TO SERVE: Add a portion of Rainbow Slaw to a lettuce cup and top with a piece of taco-spiced cod. Garnish with fresh-squeezed lime juice, chopped green onion, cilantro, and compatible sauces like salsa and guacamole if desired.

Reed Dunn

Reed Dunn is an award-winning home cook and founder of Pesto & Potatoes, a food blog primarily focused on healthy recipes with a pescatarian flair. His love of cooking started as a child growing up in small-town Kansas and has been fostered in recent years by his passion for healthy eating and inspiring people to get back into the kitchen. His recipes are often Whole30 compatible, using ingredients inspired by farmers markets and seasonal produce. He currently lives in Seattle, where he spends his days working as a marketing executive.