Parmesan Crusted Cod Tacos
The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
Bring restaurant-quality flavor home—no reservations required!
These Parmesan-Crusted Cod Tacos make it easy to enjoy fresh, flavorful, and crispy fish ta-cos right from your own kitchen. Each warm flour tortilla is filled with Heinen’s parmesan crusted cod from the Prepared Foods Department and layered with Heinen’s Fan Favorite fresh made guacamole, zesty cilantro-lime rice, and a spoonful of Heinen’s sweet pineapple mango salsa for the perfect balance of flavor and texture.
A drizzle of Siete’s traditional botana sauce adds just the right touch of tang and heat, bringing every bite together beautifully.
Thanks to Heinen’s recipe-ready ingredients, these tacos come together in minutes, making them perfect for busy weeknights or when you’re craving something homemade without the hassle. Fresh, flavorful, and irresistibly satisfying, this easy twist on classic fish tacos will have everyone coming back for seconds. Serve with extra lime wedges and your favorite chips for a complete, crowd-pleasing meal.
Why You’ll Love This Recipe
- It’s a fast and flavorful twist on fish tacos. On the table in only 20 minutes and packed with flavorful, high quality recipe-ready ingredients from Heinen’s, this recipe is the easiest and most delicious spin on traditional fish tacos, making it ideal for dinner on a busy weeknight!
- It features fresh parmesan crusted cod. Heinen’s Parmesan Crusted Cod is created using a chef-inspired recipe and premium catches from the Seafood Department, so you can rest assured that it is premium in quality, freshness, and flavor.
- It’s the ideal meatless meal. Whether you’re celebrating the Lenten season, following a vegetarian diet, or simply looking to incorporate a few more meatless meals into your recipe repertoire, these tacos check all the boxes in the most satisfying way!
Parmesan Crusted Cod Tacos
Servings: 8 Tacos
Ingredients
- 4 pieces Heinen’s parmesan crusted cod (from the Prepared Foods Department)
- 8 small flour tortillas, warmed
- 1 cup Heinen’s Fan Favorite fresh made guacamole
- 1 cup Heinen’s cooked white rice
- Juice of 1 lime
- 2 Tbsp. fresh cilantro, chopped
- 1 cup Heinen’s pineapple mango salsa
- Siete traditional botana sauce, for drizzling
- Lime wedges, for serving
Instructions
- Preheat the oven to 350°F and bake the parmesan crusted cod until golden brown and crisp on the outside, about 10 minutes. Once warmed, break the fillets into large, flaky pieces.
- In a small bowl, combine the cooked white rice, lime juice, and cilantro. Fluff with a fork to combine and set aside.
- Heat eight small flour tortillas in a dry skillet or directly over a gas burner until soft and pliable.
- Spread about two tablespoons of guacamole onto each tortilla. Add two tablespoons of the cilantro-lime rice, then top with a few pieces of the baked parmesan crusted cod.
- Spoon about two tablespoons of pineapple mango salsa over each taco. Drizzle lightly with the Siete botana sauce, if desired.
- Garnish each taco with extra cilantro and serve with lime wedges for squeezing. Serve in a taco stand or with food pins to keep the tacos together. If using food pins be sure to remove them before eating. Enjoy immediately while warm.
