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Cod tacos with homemade tortillas
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Fish tacos are so delicious! It's a whole other level of delicious when you make your own fresh tortillas. It’s a lot easier than you think!
Course: Main, Main Course
Cuisine: Mexican
Keyword: tacos, tortillas
Servings: 3 to 4 servings
Homemade tortillas
  • 2 cups Maseca corn masa flour
  • 1 3/4 cups water
  • 1/2 tsp salt
Cod preparation
  • .65 kg or 1.43 lbs wild cod fillets
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 1 tbsp vegetable oil
  • 1/2 cup sour cream
  • 1/4 cup franks (or other mild flavourful hot sauce}
  • 1 clove garlic
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
Toppings (All are optional. Feel free to use your own favourites)
  • Shredded green leaf lettuce
  • Roasted red pepper
  • Shredded asiago cheese
  • Salsa or pico de galo
  • Cilantro
  • Lime juice
Tortilla preparation:
  1. Mix together the masa flour, salt and water.
  2. knead with the palm of your hand until the ingredients are well mixed, about 4 minutes.

  3. Make a ball with the dough, place it in a small bowl and cover with a moist paper towel (keeps the dough from drying out).
  4. Heat a cast iron griddle or pan to medium high to get it nice and hot.
  5. After the dough’s been sitting for about 30 minutes, start cooking the tortillas.
  6. Line the tortilla press with a cut ziplock bag so that the dough doesn’t stick to the cast iron (top and bottom). You can also use parchment paper.
  7. Pull out about a golf ball worth of dough (about 50 grams or 1.76 oz).
  8. Roll the dough into a ball and place it on the tortilla press. Press it down to flatten. If you don’t have a tortilla press, use a heavy pot or pan to flatten the tortilla.
  9. Place the flattened tortilla on the cast iron griddle and let cook for 1 minute.
  10. Flip the tortilla and let cook for about 45 seconds.
  11. Flip one last time, press the centre hard with the spatula and let cook for another 50 to 60 seconds.
  12. Place a tea towel or other clean cloth in a bowl.
  13. Place the cooked tortillas in the bowl on the towel and close the towel over the tortillas. The steam will soften the tortillas. Set aside.
Cod preparation instructions:
  1. Mix together the salt, pepper, lemon juice and olive oil.
  2. Pour the mixture over the fish pieces to coat.
  3. Cover and let sit for about 30 minutes in the fridge.
  4. Heat a cast iron or non stick pan to medium high.
  5. Pat down the fish with paper towel.
  6. Add the vegetable oil to coat the bottom of the hot pan.
  7. Place the pieces of fish in the pan and let cook for about 2 minutes or until edges start to colour.
  8. Flip only once and cook the second side for approximately 2 more minutes.
  9. Set the fish aside.
Sauce instructions:
  1. In a small food processor or hand held food processor, mix the sour cream, franks hot sauce, garlic, salt and pepper. Set aside.

Assembling the tortillas (Our topping are only suggestions, feel free to add your own creativity):
  1. Place a warm tortilla on a plate and add the lettuce, red pepper, salsa, fish pieces, sauce, cheese, cilantro and a squeeze of fresh lime juice.
  2. Enjoy!
Recipe Notes
  • Cooking time for the tortillas may very depending on the pan or griddle you use.
  • Don't have a tortilla press? Use a heavy pan or pot to press down on the masa balls.
  • Tip: The tortilla part of this recipe will yield roughly 10-12 7 inch tortillas. We followed the bag instructions. We had leftover tortillas. We cut them in quarters and made tortilla chips in the oven.