Fish Tacos

Fish Tacos

Double Up Skillet


60 min


20 min




  • 2 8-oz cod fillets
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • ¼ tsp chili powder
  • ¼ tsp cumin
  • ¼ tsp smoked paprika
  • ½ lime, juiced
  • ¼ cup radish, thinly sliced
  • 1 avocado, mashed
  • 6 corn tortillas
  • lime wedges, to garnish (optional)
  • salt and pepper, to taste

For Red Cabbage Slaw:

  • 1 cup red cabbage, shredded
  • ¼ small red onion, sliced
  • 1 medium carrot, peeled and shredded
  • ¼ cup fresh cilantro, chopped
  • ½ jalapeño, seeded and minced (optional)
  • ¼ lime, juiced
  • 1 tbsp mayonnaise
  • honey, to taste
  • salt and pepper, to taste


  1. In a bowl, combine oil, garlic, chili powder, cumin, smoked paprika, lime juice, salt, and pepper. Place fillets in a shallow dish and pour marinade over fish.
  2. Allow fillets to marinate for 20 minutes.
  3. For red cabbage slaw, combine cabbage, red onion, carrot, cilantro, jalapeño, lime, mayonnaise, and honey in a separate bowl. Set aside.
  4. Plug in Double Up Skillet.
  5. Grease the Cooking Surface with butter or a small amount of non-aerosol cooking oil.
  6. Remove fillets from marinade and place on the Cooking Surface.
  7. Cook until the fish is opaque and flakes easily.
  8. Transfer to a plate and separate into large chunks.
  9. Wipe the Double Up Skillet with a clean, damp cloth and heat corn tortillas until soft.
  10. To assemble tacos, top warmed tortillas with mashed avocado, cod, and cabbage slaw.
  11. Garnish with radish slices and serve with a fresh squeeze of lime (optional).
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