# Crisp Cod Tacos with Guacamole and Pepita-Topped Roasted Vegetables > Golden, crisp-edged cod and chunky lime guacamole fill warm corn tortillas, finished with cilantro and a little hot sauce. Roasted winter squash, broccoli, and cauliflower bring sweet, browned edges, with toasted pepitas for crunch—a satisfying early-fall taco dinner. - URL: https://www.chezjk.com/recipes/pan-seared-cod-fish-tacos-with-homemade-guacamole-and-mixed-roasted-veggies-with - Author: Jonathan Katzman - Cooked and photographed: 2023-10-12 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Crisp Cod Tacos with Guacamole and Pepita-Topped Roasted Vegetables](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F5e91ad3fd3607de1.jpg) ## Crisp Golden Cod A thin cassava coating browns quickly while keeping the cod moist and flaky. Cooking in batches prevents steaming and protects the delicate crust. ### Ingredients - 1½ lb skinless cod fillet, pin bones removed - ⅓ cup cassava flour - 1 tsp sweet paprika - ½ tsp garlic powder - ¾ tsp kosher salt, plus more to taste - ¼ tsp ground black pepper - 3 tbsp ghee, divided - ½ lime ### Instructions 1. Pat the cod thoroughly dry and cut into roughly 1½-inch pieces. Keep thinner tail pieces slightly larger so they cook at a similar rate. 2. Combine the cassava flour, paprika, garlic powder, salt, and pepper in a shallow bowl. Lightly coat the fish just before cooking, shaking off excess flour. 3. Heat a large skillet over medium-high heat. Add half the ghee, then half the cod in a single uncrowded layer. Cook undisturbed for 2–3 minutes, until the underside is golden and releases readily. 4. Turn gently with a thin spatula and cook for another 2–4 minutes, reducing the heat if the coating darkens too quickly. The center should be opaque and flake easily, reaching 145°F in the thickest piece. 5. Transfer to a wire rack, wipe out any scorched flour, and repeat with the remaining ghee and fish. Season lightly with lime juice just before serving. ### Notes - Do not cover the cooked fish; trapped steam softens the coating. ## Chunky Lime Guacamole Creamy avocado softens the contrast between crisp fish and warm tortillas, while lime keeps each bite bright. Leaving some avocado chunky gives the tacos more texture. ### Ingredients - 3 medium ripe avocados - 2 tbsp fresh lime juice, plus more to taste - 2 tbsp finely minced white onion - 2 tbsp chopped cilantro - ½ tsp kosher salt, plus more to taste ### Instructions 1. Rinse the minced onion briefly under cold water and drain well to mellow its bite. 2. Scoop the avocados into a bowl. Add the lime juice and salt, then mash with a fork, leaving small chunks. 3. Fold in the onion and cilantro. Taste and adjust the lime and salt; the guacamole should taste lively enough to season the fish and tortillas. 4. Press a cover directly against the surface until ready to serve. ## Roasted Fall Vegetables with Pepitas Giving the squash a head start lets it become tender while the broccoli and cauliflower retain some bite. Pepitas, cilantro, and lime add crunch and freshness to the caramelized vegetables. ### Ingredients - 1 lb seeded kabocha squash, cut into ¾-inch-thick wedges - ¾ lb cauliflower, cut into large florets - ¾ lb broccoli, cut into large florets with stems sliced - 3 tbsp olive oil, divided - ¾ tsp kosher salt, plus more to taste - ¼ tsp ground black pepper - ¼ cup raw hulled pepitas - 1 tbsp fresh lime juice - ¼ cup roughly torn cilantro leaves and tender stems ### Instructions 1. Heat the oven to 425°F with racks in the upper and lower thirds. Set out two large rimmed sheet pans. 2. Toss the squash with 1 tablespoon olive oil and a third of the salt and pepper. Spread on one pan with a cut face down and roast for 10 minutes. 3. Toss the cauliflower and broccoli with the remaining olive oil, salt, and pepper. Spread across the second pan without crowding. 4. Put the second pan in the oven and continue roasting both pans for 20–25 minutes, turning the vegetables and rotating the pans halfway through. Remove individual vegetables when ready: the squash should be easily pierced, the cauliflower browned at its edges, and the broccoli tender with crisp tips. 5. Meanwhile, toast the pepitas in a dry skillet over medium-low heat for 3–5 minutes, stirring often, until puffed and lightly golden. Transfer immediately to a bowl. 6. Combine the warm vegetables on a platter. Sprinkle with lime juice, pepitas, and cilantro just before serving. ### Notes - Kabocha skin can remain on when tender; peel away any tough or blemished sections before roasting. - Keep the vegetables spread out rather than piled up during roasting so they brown instead of steam. ## Warm Corn Tortillas and Taco Finishes Brief dry-toasting makes corn tortillas fragrant and pliable. Fresh cilantro and a restrained drizzle of hot sauce finish the tacos without hiding the fish. ### Ingredients - 8 6-inch gluten-free corn tortillas - ½ cup cilantro leaves and tender stems - 1 lime, cut into wedges - to taste gluten-free red and green hot sauces, optional ### Instructions 1. Heat a dry comal or skillet over medium-high heat. Warm the tortillas for 20–30 seconds per side, until pliable with a few toasted spots. 2. Stack the warmed tortillas in a clean kitchen towel to keep them soft. 3. Set out the cilantro, lime wedges, and optional hot sauces for finishing. ## Overall Timing / Workflow The vegetables do most of their cooking unattended, leaving time to make the guacamole and cook the fish at the last moment. ### Instructions 1. 0:00 — Heat the oven, prepare the vegetables, and start roasting the squash. 2. 0:15 — Add the broccoli and cauliflower to the oven. Toast the pepitas, then make the guacamole. 3. 0:25 — Pat the cod dry, portion it, and mix the dredge. Set out the taco finishes. 4. 0:30 — Start cooking the cod in batches. Turn and check the vegetables as needed. 5. 0:40 — Warm the tortillas in a separate dry skillet while the final fish batch finishes. 6. 0:45 — Finish the vegetables with lime, cilantro, and pepitas, then assemble and serve the tacos immediately. ### Notes - Allow about 45–50 minutes total, depending on oven preheating and skillet capacity. ## Plating Open-faced tacos show off the golden fish and chunky guacamole, while the vegetables stay separate so their roasted edges retain texture. ### Instructions 1. Place two warm tortillas on each plate. Divide the cod among them and spoon generous dollops of guacamole alongside and over the fish. 2. Scatter cilantro over the tacos and add a little red or green hot sauce, if using. 3. Arrange the roasted vegetables beside the tacos, making sure each serving gets squash, broccoli, cauliflower, and pepitas. 4. Serve immediately with lime wedges. ## Leftover Path Storing the components separately keeps the tortillas from becoming soggy and allows the fish and vegetables to regain some crispness. ### Instructions 1. Refrigerate the fish and vegetables in separate airtight containers within 2 hours. Keep the pepitas dry and separate, and press a cover directly against the guacamole. 2. Use the fish within 2 days, the vegetables within 3–4 days, and the guacamole preferably within 1 day. 3. Reheat the fish on a rack in a 375°F oven until hot throughout, about 8–12 minutes, reaching 165°F. Reheat vegetables on a separate tray until hot. 4. Warm fresh tortillas and rebuild the tacos, or serve the reheated fish and vegetables over shredded cabbage with the remaining guacamole and lime. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.