Cod tacos are a tasty fusion of flavors and textures and this Buffalo Alaska Cod Taco recipe is no exception. Fresh Alaska cod, bold and tangy buffalo sauce and made from scratch blue cheese dressing star in this dish.

cod tacos

Recipe provided by Alaska Seafood Marketing Institute



  • 4 wild Alaska cod fillets, 4 oz each
  • 8 flour tortillas, 6 inch
  • 1 c celery, thinly bias-cut, with celery leaves
  • 1 c fennel, thinly bias-cut, with fronds
  • 4 tbsp chives, diced
  • 1½ tsp salt
  • ¼ tsp pepper
  • 2 tbsp olive oil
  • 1 lime, quartered, for serving

Buffalo sauce

  • ¼ c Frank’s RedHot Original Cayenne Pepper Hot Sauce
  • 2 tbsp butter
  • ½ tsp Worcestershire
  • ½ tbsp white vinegar
  • ⅛ tsp cayenne pepper (use more or less depending on spice level)
  • ¼ tsp garlic powder
  • ½ tsp sugar

Blue Cheese Ranch Dressing

  • ¼ c blue cheese, crumbled
  • ½ tsp garlic, minced
  • ½ tbsp shallot, minced
  • ¾ c sour cream
  • 1 tbsp lemon juice
  • 1½ tsp sherry vinegar
  • ¼ c buttermilk
  • ¼ tsp pepper
  • ½ tbsp salt
  • ¾ tsp sriracha hot sauce


Step 1: Make the buffalo sauce

Melt butter in a small saucepan over medium heat. Add Frank’s hot sauce, vinegar, Worcestershire sauce, cayenne, garlic powder and sugar. Bring to a simmer; stir occasionally. Cook for 1-2 minutes and remove from heat; set aside.

Step 2: Make the blue cheese ranch dressing

In a medium mixing bowl, whisk together all ingredients except the blue cheese. Gently fold in blue cheese crumbles; set aside.

Step 3: Cook the fish

Thaw cod fillets if frozen. Pat dry with paper towels then season fillets with salt and pepper. Heat a large skillet over medium-high heat; add olive oil. Add fish; cook approximately 3-4 minutes per side or until lightly browned and cooked through. Place fillets in a bowl with buffalo sauce then gently coat fish with sauce. Divide each fillet in half.

Step 4: Assemble the cod tacos

Add celery and fennel to a medium mixing bowl and pour desired amount of blue cheese ranch dressing to coat vegetables. Heat flat top or cast-iron skillet on high temp. Cook flour tortillas for about 15 seconds per side. Place approximately 2 ounces of cod on each tortilla. Top with celery and fennel slaw, additional blue cheese crumbles, fennel fronds and celery leaves. For fancy flair add micro celery for garnish and flavor. Serve with lime wedges.

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