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Old Fashioned Classic Macaroni Salad, Perfectly Sweet, Creamy and Tangy

By 16 Comments

This is a recipe for a creamy macaroni salad combing mayonnaise and vinegar for that good old-fashioned sweet tangy flavor. This Classic Macaroni Salad has been in our family forever, and if you’re looking for make ahead cold salad recipes, this is perfect for any picnic, backyard BBQ or pot luck.

Classic old fashioned macaroni salad served in a white bowl garnished with celery leaves

About This Recipe

This recipe was first posted in August of 2012 – Updated 6/2020 with new photos.

How about this for a classic kid friendly dinner. Hot Dogs, Classic Macaroni Salad and watermelon. Sounds like Summer to me.

Nothing says Summer like the best old-fashioned classic Macaroni Salad. With eggs, crisp vegetables and the perfect creamy sweet and tangy dressing. This recipe is just like you remember from your childhood. This recipe and my mom’s Classic Potato Salad are staples for our Summertime meal plans.

Elbow Macaroni Summer Pasta Salad recipe with celery and hard boiled eggs

Noteworthy Ingredients

I’ve had this Classic Macaroni Salad recipe as long as I can remember, and it brings back so many Summertime pot luck and picnic memories from my childhood. It’s an old fashioned macaroni salad recipe that everyone loves. Let’s take a look:

  • Elbow Macaroni: Is there anything more traditional that elbow macaroni for an old fashioned macaroni salad? Any brand will do, but I prefer to purchase American Beauty Brand Pasta. Why? Because I’m a 3rd generation Kansas Wheat Farmer, and American Beauty purchases United States Grown wheat from American Farmers to make their pastas.

Dressing For Macaroni Salad

Using a traditional of mix of mayo, vinegar and mustard, this dressing for this macaroni salad is a perfect blend of sweet, tangy and creamy. Take a look at what makes this dressing so special:

  • Mayonnaise: Don’t skimp on flavor here by purchasing a low fat mayonnaise. Just stick with regular Hellman’s or Best Foods Brand. I wish I could purchase Duke’s here in Colorado, but no such luck. A full fat mayonnaise is thicker, creamer and more flavorful.
  • Sour Cream: This is something I addd as the years went on. I didn’t have enough mayo one time when making this recipe, so added in some sour cream to make up the difference. That little bit of tangy flavor sour cream brought to the party really kicked things up a bit. So, I’ve used it ever since. Again, full fat please.
  • Dijon Mustard: Again, my addition. My mom used to make this recipe with plain yellow mustard. I felt adventurous one day and added Dijon in it’s place, and I’ve never looked back. It still brings that distinctive mustard flavor, but is a little more intense and complex. Why? It’s made with black mustard seeds and white wine. Yellow mustard is made with the milder yellow mustard seeds.
  • Sweet Pickles and Sweet Pickle Juice: In our books, a classic macaroni salad would’t be classic at all with out a sweet factor. And the best way to get that sweet factor is with sweet pickle juice and diced sweet pickles. I like to use pickles from my homemade Sweet and Spicy pickle recipe. You make this recipe easier and use sweet pickle relish if you’d like or Bread and Butter Pickles from the store work great.
  • Sweet Onion: Texas sweet onions, or Vidalia onions work beautifully for this recipe. Or yellow onions. I wouldn’t substitute red onion, even though it was add color, the flavor has a strong bite and would overwhelm the balance of salad.
  • Celery: Its not a classic macaroni salad with some diced celery. And make sure you fine chop some of those delicate celery leaves for added celery flavor, color and texture.
  • Hard Boiled Eggs: Macaroni salad with eggs is the only way I’ve ever made it. Chopped fine, adds color and creamy flavor. Cook a couple extra hard boiled eggs and cut them into wedges for garnish.
  • Chives: Chives aren’t only for garnish. Fine chop them to add another depth of delicate onion flavor. Chives also have a hint of garlic flavor. Perfect for dressing for macaroni salad.
  • Pasta Cooking Water: f I've said it once, I've said it a hundred times. If you let that water from cooked pasta go down the drain, you're throwing away liquid gold. That cloudy starchy liquid is cooked pasta's best friend. It can turn elbow macaroni into that silky, saucy pasta of your dreams. It's filled with salt and starch and when combined with fat (mayo in this case), results in a luxurious sauce. Instead of letting that water drain through your colander, right before draining, just take a 1 cup measuring cup and dish out some of that hot water. It helps to emulsify any sauce you're adding to any pasta.
Classic macaroni salad with mayonnaise, celery, onion and green olives garnished with celery leaves and hard boiled egg

Classic Macaroni Salad Recipe

I hope you give this creamy homemade macaroni salad recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating. Your feedback is valuable to me for developing future recipes.

And if you have a favorite picnic pasta salad, let me know, I'd love to give it a try.

More Pasta Salad Recipes

  • Pioneer Woman’s Best Macaroni Salad This is Ree Drummond’s favorite take on Macaroni Salad. A tangier version with black olives.
  • Old Fashioned Amish Macaroni Salad Straight out of a cookbook from Lancaster, PA, An authentic Amish pasta salad recipe that's bold in flavor and creamy in texture. This recipe is on the sweeter side.
  • Smoked Mozzarella Penne Pasta Salad With baby spinach, roasted red bell pepper and an outstanding Parmesan cream sauce. This unique and hearty pasta salad recipe can be made in advance, will wow guests at your next potluck.
  • The Best Pasta Salad Recipe – Ever Take a look at this wonderful pot luck, crowd pleasing Summer pasta salad.  Salty bacon and sweet onions…always a winner, chewy cheese tortellini with a fresh crunch of broccoli, colored with red tomatoes, with a creamy sweet unique dressing.

And check out my Chicken Macaroni Salad if you're looking for a main course pasta dish.

And if you’re in the mood to browse for more Side Dish Recipes, don’t miss my Sides Category You’ll find the most popular side dish on my site for Broccoli Cheez Whiz Minute Rice Casserole.

And don’t miss my line-up of 4th of July Side Dishes. There’s something for everyone.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Elbow Macaroni Summer Pasta Salad recipe with celery and hard boiled eggs
Print Recipe
5 from 1 vote

Old Fashioned Classic Macaroni Salad

Make ahead, Classic Macaroni Salad recipe, perfect for any potluck or picnic thrown your way.
Prep Time20 minutes
Cook Time12 minutes
Course: Pasta Recipes
Cuisine: American
Servings: 6
Calories: 410kcal
Author: Lea Ann Brown

Ingredients

  • 3 cups elbow macaroni
  • Salt and freshly ground pepper
  • For the dressing:
  • ⅓ cup mayonnaise
  • ¼ cup sour cream
  • 1 teaspoon Dijon mustard
  • 1-2 teaspoons sweet pickle juice
  • ½ sweet onion finely chopped
  • 3 celery ribs finely chopped, leaves reserved and finely chopped
  • ⅛ cup sweet pickles finely chopped. Or more if you want a sweeter salad.
  • 2 hard-cooked eggs chopped
  • ⅛ cup fresh chives chopped
  • ½ cup pasta cooking water

Instructions

  • Bring a pot of salted water to a boil over high heat. Reduce the heat to medium, add the 3 cups elbow macaroni, and cook according to package directions to the "tender" stage. With a measuring cup, save some of the pasta cooking water. Drain the macaroni.
  • For the dressing: Combine the mayonnaise, sour cream, Dijon, pickle juice, salt and pepper. Stir to mix well.
  • Add the onion, celery and chopped pickles. Add the macaroni and about ½ cup of the starchy macaroni hot cooking water. Add the celery, onions, celery leaves, chives and chopped hard boiled egg. Gently stir. Garnish with celery leaves and wedges of hard boiled eggs.

Nutrition

Calories: 410kcal | Carbohydrates: 58g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 194mg | Potassium: 236mg | Fiber: 3g | Sugar: 6g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

Homemade Old Fashioned Macaroni Salad … It’s Whats for Summer

Garlic Butter Slow Cooker Roasted Potatoes

By 4 Comments

Slow Cooker Roasted Potatoes are most certainly the easiest side dish ever. These baked potatoes are slathered in a roasted garlic butter mixture and then slow cooked in the crock pot to fluffy tender perfection. As easy as oven baked potatoes can be it certainly doesn’t hurt to use a crockpot to free up that oven space if it’s needed.

Slow Cooker Baked Potatoes served with garlic butter

About This Recipe

Potatoes are the rock stars of the vegetable world. Mashed, fried, or casseroled, potatoes are beloved in so many ways. And potatoes are a very simple and satisfying side dish for so many meals. Especially the oh-so simple baked potato.

There are several ways to bake a potato. And they’re all very easy. The traditional oven baked potato with foil, or without. You can bake a potato in the microwave. And back in our camping days we’d toss potatoes wrapped in foil into the hot embers of a well built campfire.

No matter how you cook that baked potato, it’s one of Americas favorite side dishes.

My new method of operation is slow cooker roasted potatoes.

Tip: Throw in a couple extra potatoes so you can make Breakfast Twice Baked Potatoes the next morning!

Let’s take a look.

Ingredients You’ll need

Slow Cooker Baked potatoes with garlic butter
  • 4-6 medium russet potatoes
  • 3 Tablespoons Butter
  • 3 cloves garlic
  • Salt and pepper
  • Sour Cream and chives for topping

Step by Step Instructions, It’s Easy

Here’s How To Make Slow Cooker Roasted Potatoes

This method of baking potatoes in a slow cooker won’t yield a crispy outer skin, but what you do get is a nicely textured skin with a fluffy delicious inside.

Plus you can keep those potatoes warm until you’re ready to serve your meal, and your oven is completely free for more important dinner items, like perhaps a Old Fashioned Meatloaf? That’s a big perk.

Preparing baked potatoes for slow cooker roasted potatoes.
Brusing russet potatoes with garlic butter.
  • Step 1: Scrub six medium to large russet potatoes with a vegetable brush. Dry the potatoes with a paper towel. With a fork, stab to pierce each potato. Prick the potato all over so that the garlic butter mixture will ooze into as much of the potato as possible. Tip:use a meat fork. Easier to grip and the prongs are sharper.
  • Step 2: Dice three cloves of garlic. In a microwave safe container, add three tablespoons butter and cook the butter in the microwave in 30 second increments at 50% power, or until the butter is melted. Add the minced garlic.
  • Step 3: Tear off sheets of aluminum foil just large enough to wrap around each potato. Place the potatoes in the center of each square of foil
  • Using a brush, slather the potatoes with the garlic butter, salt and pepper and wrap tightly. Cook on low for 5 hours.
  • When ready to serve, remove potatoes from the crockpot, unwrap them and slit them down the center so they’re ready to receive toppings.

Tips for Success

  • Use a meat fork rather than a table fork. A meat fork is easier to grip and the prongs are sharper.
  • Use regular “everyday” foil. Heavy duty foil will not fold around the potatoes as snuggly.
  • Do not overcook, as the potatoes can become soggy.
  • Serve the potatoes right in the foil packets to get the most out of the garlic butter. Just use a sharp knife to cut open the foil and then peel it back.

Frequently Asked Questions

Is It Safe To Put Foil In The Slow Cooker?

Yes! It’s often used to line slow cookers for easy clean up.

What Kind Of Potatoes Are Best For Baking?

Idaho Russet Potatoes, no if’s, ands or buts. Russet potatoes are best for baking because: They’re oblong. They are the signature baked potato dish traditionally served in steakhouses across America as its shape makes it easy to slice down the middle to add all the sour cream and butter your little heart desires.
Russet Potatoes are high in starch and lower in moisture. They’re absorbent, with a mild flavor and a fluffy texture, they make a perfect canvas to soak up any baked potato toppings you throw their way. Think lots of butter.
Russet potatoes are thick skinned, which means they hold up well while baking and keep the interior of the potato nice and fluffy.

How Long Does It Take To Bake Potatoes In A Slow Cooker?

Cook for 4 – 5 hours on high, or 8 to 10 hours on low. Depending, of course, on the size of the potato.

Baked Potatoes, foil or no foil?

  • Russet potatoes are about 80% moisture, so the Idaho Potato Commission recommends that when baking potatoes in the oven to never wrap them in foil. All of my life I’ve made my baked potatoes wrapped in foil. I trust their advice, so will follow it next time I oven bake them.
  • When oven baking potatoes to keep that skin nice and crispy just pierce the skin with a fork, rub them with oil, salt and pepper and place on a cookie sheet. Bake at 450 degrees until tender, or when interior temperature reaches 210 degrees.
  • For my slow cooker roasted potatoes I wrap them in foil and here’s why.
  • Wrapping the potatoes in foil will help flavor the potatoes. You need that foil to snuggle around the potato so that beautiful mixture of butter and garlic seeps into the holes that are made by piercing the skin with a fork.
  • You can make baked potatoes in the slow cooker without foil, but for this recipe, please don’t skip the foil step.

Try Roasting Garlic For This Recipe

Easy how to roast garlic instructions.

Pro Tip: If you have time, roast a head of garlic for this slow cooker baked potatoes recipe. It’s super easy and adds a depth of flavor to any recipe. Roasting garlic brings a sweet and toastier flavor to garlic.

How to roast garlic:

  • Simply cut off the stem end of the garlic (opposite of the root end) to expose the cloves. No need to peel the garlic, but I do remove some of the loose papery skin.
  • Place in a muffin pan and drizzle with a little olive oil.
  • Roast in oven, 400 degrees for about 40 minutes, or until garlic seems soft and is starting to brown around the edges.
  • To remove the garlic from the bulb, just squeeze gently. The roasted garlic will come right out.

Riffs on Slow Cooker Roasted Potatoes

Looking for ideas for toppings for baked potatoes?

We’re a bit on the purist side when it comes to baked potatoes, so sour cream, butter and chives is how we normally season them. But there are so many fun ways to dress up that potato.

And if you’re hosting a baked potato bar, it’s a fun way for guests to customize their side dish.

  • Yogurt: For a healthier baked potato, offer plain yogurt to replace sour cream.
  • Chili: It’s not just for chili dogs.
  • Meat: Bacon bits are very popular, but think outside the box. Sausage crumbles, tiny steamed shrimp, or even cubed chicken. Or try shredded bbq chicken.
  • Cheese: The sky is the limit with this one. Shredded cheddar, Monterey Jack or mozzarella cheese work well here. Or for a stronger flavor sprinkle on some crumbled blue cheese. Feta or Cotija are also great crumbling cheeses that add a saltiness to your baked potato experience.
Slow Cooker Baked Potato topped with sour cream, chives and butter

Recipe and Ideas

Recipe for Slow Cooker Roasted Potatoes with Garlic Butter

I hope you give these crockpot baked potatoes a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

And if you have a favorite baked potato recipe, let me know, I’d love to give it a try.

More Potato Side Dish Recipes

  • Blue Cheese Potatoes Dauphinoise, Thin sliced potatoes are cooked in cream and modestly seasoned with blue cheese, salt and pepper. Creamy and deliciously dreamy.
  • Old Fashioned Creamy Scalloped Potatoes, Simple ingredients and big on flavor. A tried and true recipe where scalloped potatoes taste pure, creamy and very special. Irresistibly delicious.
  • Bacon Blue Cheese Potato Salad, The flavors of blue cheese and bacon flavor this potato salad that's great for any pot luck, back yard BBQ or picnic. A creamy and delicious potato side dish that will wow your crowd. 
  • Turkish Fries: Elevate your French fry game with these Turkish potatoes tossed with caramelized onions and Aleppo pepper.

And don’t miss my side dish category, you’ll find lost of supporting actors for any of your main course meals. Including the most popular potato recipe on my site for Oven Roasted Cast Iron Skillet Potatoes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Slow Cooker Baked Potatoes served with garlic butter
Print Recipe
5 from 1 vote

Garlic Butter Slowe Cooker Roasted Potatoes

These baked potatoes are slathered in a roasted garlic butter mixture and then slow cooked to fluffy tender perfection.
Prep Time5 minutes
Cook Time5 hours
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 221kcal
Author: Lea Ann Brown

Ingredients

  • 4-6 medium russet potatoes
  • 3 tablespoons butter softened
  • 3 cloves fresh garlic minced, or roasted garlic, smashed
  • Salt and pepper to taste
  • 1 cup water
  • Sour Cream, Chopped chives or green onions for garnish

Instructions

  • Scrub potatoes; pierce several times with a meat fork.
  • In a small bowl, mix melted butter and garlic. Rub potatoes with butter mixture. Wrap each tightly with a piece of foil.
  • Pour water into a 6-qt. slow cooker; add potatoes. Cook, covered, on low 4-5 hours or until tender. Season and top as desired.

Notes

Tips for Success:
  • Use a meat fork rather than a table fork. A meat fork is easier to grip and the prongs are sharper.
  • Use regular “everyday” foil. Heavy duty foil will not fold around the potatoes as snuggly.
  • Do not overcook, as the potatoes can become soggy.
  • Serve the potatoes right in the foil packets to get the most out of the garlic butter. Just use a sharp knife to cut open the foil and then peel it back.
  • Try this recipe with roasted garlic. The flavor is outstanding.
Tip: Throw in a couple extra potatoes so you can make Breakfast Twice Baked Potatoes the next morning!
 
 

Nutrition

Calories: 221kcal | Carbohydrates: 39g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 63mg | Potassium: 894mg | Fiber: 3g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 2mg

Slow Cooker Roasted Potatoes … They’re Whats for Dinner.

Tequila-Lime Fish Tacos With Cod

By 6 Comments

Bring a little excitement to your next Taco Tuesday with these Tequila Lime Fish Tacos. Cod gets a quick marinade in lime juice, orange juice, some chili powder and the party gets even better because there’s tequila involved. You’ll love how easy these fish tacos with cod come together.

And while you’re here, take a look at this fish tacos recipe for Crispy Fish Tacos with Hoisin Tarter Sauce.

Fish tacos with cod on a white plate.

What You Can Expect From This Recipe

First off, I’d like to thank the person, or persons, who invented fish tacos in Baja California. That Baja version was my first encounter with fish served in a taco shell.

Battered and fried and drizzled with a citrus mayonnaise, it was my first fish taco experience and I was smitten. I couldn’t get enough.

But us taco lovers can’t live on battered alone. What you can expect from this fish taco is a healthier fish taco with fresher ingredients.

The flavor is bright with citrus, using both lime and orange. Tequila adds a distinct agave flavor that brings sweetness and earthiness to the dish.

Plan for a 20 minute marinade, and after that, the recipe is very quick and easy. Any firm white fish is very quick to grill. You just have to watch it closely.

You have options as this recipe can be grilled or quick seared stove-top using a good heavy fry pan or grill pan.

Ingredients You’ll Need

This recipe for grilled fish tacos starts with a feisty little marinade. And what’s great about this fish tacos marinade is that’s it’s quick. There’s enough acid involved that you want to keep the marinade short so the acid won’t start brining and cooking the fish. You just want to give it a little head start in the flavor arena.

Marinade for fish tacos with cod

You’ll love the combination of tequila, lime, orange juice and chili powder.

Ingredients For The Fish Taco Marinade

  • Tequila. I know what you’re thinking, “what a waste of a good drink” But with any alcohol in any marinade, it helps season the meat and carry flavor. I used a silver tequila simply due to it’s lack of color.
  • Lime Juice and Zest. Lime juice is traditionally used for steak because the acid helps break down the connective tissues and tenderize. In this case, there is no fat in this fish, so it’s used solely for zesty Mexican flavor. Adding an acid, like lime juice brightens flavors. The lime zest brings that flavor home.
  • Orange Juice and Zest. Adding fresh squeezed orange juice and zest brings a sweetness to the marinade.
  • Garlic. Please don’t push the garlic through a garlic press. A garlic press presses out the oil in the garlic making it a stronger and somewhat bitter flavor. Practice your knife skills here and fine dice for a milder flavor.
  • Olive Oil. Adding olive oil to a marinade has the unique ability to help pull flavors out of some ingredients, like garlic. And help bring that garlic flavor to the meat.
  • Old Bay Seasoning. Salty, peppery and slightly sweet, it’s always good for seafood.
  • Chili Powder. Use a good quality chili powder for this recipe. Chili powder is a blend of many spices such as cumin, smoked paprika, cayenne and oregano, for starters. It’s the backbone to the color and flavor of this recipe.
  • White Fish Fillets: Quality, quality, quality. Purchase wisely. I like cod for this recipe. You could also use halibut or snapper. I discourage the use of tilapia. It can bring a mushy texture, and could get mushier after the marinade. Use either cod or a firm white fish.

Ingredients To Make The Tacos

  • Corn Tortillas: Yellow or white? I prefer white corn tortillas. They have a milder flavor than corn and will let the flavor of these cod fish tacos shine. See instructions below on how to warm corn tortillas. I like to use two tortillas for each taco for a street taco feel.
  • Tomatillo salsa. I like a zesty sweet/tart tomatillo salsa for these fish tacos. Please take a look at my recipe for Homemade Roasted Tomatillo Salsa. It’s superior in flavor to commercial jarred salsas.
  • Cilantro. We love it. Cilantro hater? Just leave it out.

How To Grill Whitefish For Tacos

I’ve made these grilled fish tacos with cod and with Sablefish. They’re both great choices.

Grilling black cod to make fish tacos with cod.

White fish is easy and quick to grill, you just have to pay attention. Be mindful of the size of the fillet, if the fillet is skinless or skin on, and the thickness of the fillet.

For this recipe, I’m make grilled cod tacos, I’ve also used Sablefish and love the end result.. But choose any firm whitefish fillets.

  • Place an oiled grill pan on your grill and heat the grill to 450 degrees. Once the grates and pan are hot, turn down to 350 degrees and place the oiled and seasoned fish on the hot pan.
  • For Skin On: Place the fish flesh side down and cook until you get a good sear. Just a minute or two. Turn the fish over, skin side down and let the fish cook about 10-15 minutes with the lid closed or until the fish flakes easily. The skin will act as a pocket to easily cook the fish through.
  • If the fillet is skinless, watch it close, turning only once. Place the fish on the hot grill pan for two minutes to get a good sear. A good sear will insure that the fish doesn’t fall apart or turn mushy. Turn the fish over and cook until the fish starts to flake, about 5 more minutes. Depending on the thickness of the fillet.

How To Heat and Soften Corn Tortillas

You simply can't just take soft corn tortillas out of the package and make tacos. They need to be reheated to make them soft and pliable so you can roll them, or fold them.

My method of choice comes from a recommendation from Rick Bayless.

  • Prepare a Towel Take a clean dish towel and moisten it with water.
  • Cozy Them Up Place eight or more corn tortillas on the towel and wrap the towel around the them.
  • You’ll Need A Gallon Sized Zip Lock Bag Place the package of wrapped tortillas into a gallon sized zip-lock bag. Don't seal the bag. 
  • It’s Show Time Place the bag of wrapped tortillas in the microwave. Microwave for four minutes at 50% power.
  • It’s Steam Time Let the them steam inside the bag for at least four minutes. They'll stay nice and warm for longer. Voila! Steamy warm corn tortillas.

Pro Tip – Heating Corn Tortillas

Or you could use these handy little microwave tortilla warmers. They’re magic and they work like a charm. I have two for if I want to serve both corn and flour tortillas for guests.

I’m a member of the Amazon Affiliate Program. If you purchase the tortilla warmers, I receive a small commission at no extra charge to you. And when using the Sitka Salmon Code for a discount on seafood, I also receive a small commission at no extra charge to you.

Tips For Success

  • Removing the moisture from the fish fillet will create a better sear and keep the texture from becoming mushy. Use a paper towel to blot the fillet dry before seasoning and grilling.
  • Look for a thicker cod fillet. A fish fillet that’s thicker is easier to manage over heat.
  • If you can find Sablefish, also known as black cod, this species is buttery and beautiful. Sablefish tacos are truly a treat.
  • And anytime we don an apron and head for the kitchen, quality ingredients always make any meal a better meal. Especially when it comes to seafood. Purchase quality whitefish for this recipe from a reputable source.

Questions You May Have

Can I Make These Grilled Fish Tacos Indoors?

Absolutely. Use a stove-to grill pan or a cast iron skillet. Use a paper towel to coat the pan with olive or canola oil. Heat the skillet over medium high heat until the skillet is hot. Add the oiled and seasoned fish fillet. Cook 10 – 15 minutes, turning once, or until the fish is starting to flake. Cooking time depends on the size and the thickness of the fish. Tip: For a hands-off method. Pre-heat oven to 400 degrees. Use a skillet to sear and crisp one side of the fish stove top. Transfer the fish, seared side up to a baking sheet lined with parchment. Finish cooking in the oven for about 15 minutes or until fish is starting to flake.

Are These Fish Tacos Gluten Free?

Yes. If you use corn tortillas, this recipe is naturally gluten free.

Spicy Fish tacos with cod and homemade tomatilla salsa

What To Serve With Fish Tacos

What should you serve with spicy fish tacos with cod?

And if you’re really feeling festive, give this Paloma Cocktail Recipe a try. With grapefruit juice and tequila, it’s pretty and it’s refreshing.

If you’re looking for super easy seafood recipes, don’t miss this Recipe for Ling Cod. Topped with an easy lemon aioli and served over wilted Swiss chard makes this a restaurant quality feel special seafood meal.

And if you don’t want to serve these tacos with the Roasted Tomatillo Salsa, they’d also benefit from a dollop of Chipotle Peach Salsa. Give it a try.

More Taco Recipes

And don’t miss my Mexican Food Category. You’ll find lots of great taco recipes including the most popular on my site for Easy Dutch Oven Tri-tip Tacos.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Grilled fish tqacos with cod.
Print Recipe
5 from 4 votes

Tequila Lime Fish Tacos with Cod

There's tequila involved in this wonderful marinade with Mexican spices. Fish Tacos with cod are a wonderful Mexican seafood meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Mexican
Cuisine: Mexican
Diet: Gluten Free
Servings: 4
Calories: 383kcal
Author: Lea Ann Brown

Ingredients

  • 2 ounces tequila silver
  • ½ lime zest and juice
  • 1 teaspoon orange zest
  • ¼ cup fresh squeezed orange juice
  • 1 clove garlic peeled and grated
  • 4 Tablespoons olive oil
  • 1 Tablespoon Old Bay seasoning
  • 1 teaspoon chili powder
  • 1 pound cod
  • 16 corn tortillas warmed
  • 1 cup Shredded cabbage for garnish
  • Tomatillo salsa and cilantro for topping

Instructions

  • Combine the tequila, lime zest, lime juice, orange zest, orange juice, garlic, 3 tablespoons olive oil, Old Bay seasoning and chili powder in a shallow bowl. Mix with a whisk and add the fish and turn several times to make sure it is thoroughly coated. Let the fish marinade for 10 minutes per side.
  • Preheat your cast-iron grill skillet to medium-high. Or heat your outdoor grill to medium high.
  • Heat the remaining 1 tablespoon of olive oil in the grill pan, then add the fish and cook, turning once, about 3-4 minutes per side. It is done when it flakes easily with a fork. If you're using outdoor grill. Use that tablespoon of olive oil to coat the grates of the grill before adding fish.
  • When the fish has cooked through, remove it to a plate. Let it rest 1 minute, then flake it apart into big chunks with a fork.
  • Assemble the tacos: place some fish chunks in a tortilla, then drizzle with Homemade Roasted Tomatillo Salsa, cabbage and cilantro. Give it a good squeeze of lime juice and serve immediately.

Notes

This recipe can be cooked using a stovetop grill pan, an outdoor grill or even a good seasoned cast iron skillet.
Looking for a more spicy taco? Slices of fresh jalapeno are always a good choice.
Tips For Success
  • Removing the moisture from the fish fillet will create a better sear and keep the texture from becoming mushy. Use a paper towel to blot the fillet dry before seasoning and grilling.
  • Look for a thicker cod fillet. A fish fillet that’s thicker is easier to manage over heat.
  • If you can find Sablefish, also known as black cod, this species is buttery and beautiful. Sablefish tacos are truly a treat.
  • And anytime we don an apron and head for the kitchen, quality ingredients always make any meal a better meal. Especially when it comes to seafood. Purchase quality whitefish for this recipe from a reputable source.

Nutrition

Calories: 383kcal | Carbohydrates: 28g | Protein: 24g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 97mg | Potassium: 636mg | Fiber: 4g | Sugar: 3g | Vitamin A: 268IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 2mg

Tequila Lime Tacos with Cod … It’s what’s for dinner.

Pan Seared Cod with Mustard Caper Cream Sauce

By 32 Comments

If you’re looking for simple cod recipes, you’ll love this lively flavored version. Topped with a quick and luscious Mustard Caper Cream Sauce makes this a super exciting seafood entree. This pan fried cod recipe uses a classic restaurant technique for a beautifully seared cod fillet. A method that can easily be mastered at home.

Pan fried cod served over grilled summer squash, garnished with chives and served with a side salad

Disclaimer: I have received free product from Sitka Salmon Shares. My opinions about their products are my own.

Purchasing seafood for our weekly seafood entree finds me experiencing mini-anxiety issues when approaching the seafood counter.

  • What will they have?
  • Will I know what it is? … Turbot? Never heard of it.
  • How much will it cost?
  • Will I be able to prepare it correctly?
  • Is it wild caught?
  • How fresh is it… really.
  • Should I just purchase it from the freezer section instead?
  • Cooking fish is such a fickle event for me.
  • …actually, those chicken breasts in the next section look more familiar and safer.

Sound familiar?

Sitka Salmon Shares to the rescue.

I’m so glad I found a company by the name of Sitka Salmon Shares. Especially being land locked like we are here in Colorado.

Blast-frozen at the peak of freshness, Sitka Salmon Shares delivers fresh as I could ever dream of seafood, directly to my front doorstep. It’s a very cool program. Check it out, and head over to their website for the full story.

It's a win-win. You get some of the best seafood you'll ever taste and you feel good about your purchase.

And where there’s fresh Alaskan seafood, you’ll find plenty of fresh cod. And I’m thrilled to be honing my skills for preparing the best cod recipes I possibly can.

How to pan fry cod, successfully

I personally think it’s harder to cook a thin piece of fish than a thick one. And cod is a thin fillet, delicate light and flakey. Plus it has a tendency to break when you handle it. Here are some tips I learned in Culinary School for a successful pan fried cod fillet.

  • Make sure the cod fillet is nice and dry. Patting with a paper towel will do the trick.
  • Create a barrier for the delicate flesh of cod by dusting the cod with flour. I like the light texture of Wondra Flour. Season the cod fillet with salt and pepper and then sprinkle it generously with the flour. Shake off any excess flour. The flour will help hold the fish together. You can also use panko bread crumbs in place of the flour.
  • Using a heavy bottomed pan. A well-seasoned cast iron skillet is a good choice. Let that skillet get nice and hot over medium high heat for a couple of minutes before adding the oil. Then let the oil heat to a shimmering point before adding the fresh cod fillets.
  • Don’t be afraid of hot oil, if you’ve practiced due diligence in drying that cod fillet, the spattering will be virtually non-existent.
  • Choosing a neutral oil with a high smoking point will help sear the flesh quicker to reduce the risk of the fish falling apart. Canola oil, vegetable oil and grape seed oil are good examples.
  • Don’t over cook the fish. About 4 – 5 minutes per side and your fish will be crispy on the outside and flakey on the inside. And only turn the fish once. The less handling the better.

If you don’t have a cast iron skillet, I’d put it on my wish list if I were you. It’s a beautiful piece of equipment to have in your kitchen. It sears and browns so beautifully, you’ll feel like a restaurant chef.

I’ve even trusted delicate scallops to my cast iron for our favorite Seared Scallops with Pinot Gris Butter Sauce.

Pan fried cod served over grilled Summer Squash with a mustard caper cream sauce.

Recipe for Pan Fried Cod with Mustard Caper Sauce

Here’s why this recipe works. The delicate sweet flavor of fresh cod shines through the briny caper and tart mustard sauce. Keep the side dishes simple in flavor as to not have to many over-powering flavor on the plate. Serve with a fresh crisp tossed green salad, garlic butter baked potatoes or even simple pan grilled salt and peppered summer squash.

I hope you give this pan fried cod recipe a try and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

And if you have a recipe that you would consider to fall into the best cod recipes category, let me know, I’d love to give it a try.

More Cod Fish Recipes

One of our favorite seafood recipes is this Recipe for Ling Cod. Topped with an easy lemon aioli and served over wilted Swiss chard makes this a restaurant quality feel special seafood meal.

  • Grilled Tequila Lime Cod Fish Tacos, Cod gets a quick marinade in lime juice, orange juice, some chili powder and the party gets even better because there's tequila involved. 
  • Battered Fried Cod with Rose Marie Sauce, Marie Rose Sauce for Fried Fish is a classic sauce for any seafood but especially good with battered cod.
  • Black Cod with Miso Glaze, Buttery and tender black cod is marinated in a magical miso ginger garlic glaze. Seared stovetop and finished in the oven.

And if you’re looking for more seafood recipes, don’t miss my Seafood Category, you’ll find some fun recipes including the most popular recipe on my site for Heavenly Halibut.

Culinary School Tip:

If you’re a caper lover like me, you’ll always have a jar of capers in brine in your refrigerator. They’re easy to find and have an indefinite shelf life. However, the vinegar in the brine sharpens the flavor of capers.

Look for salted capers next time and give them a try and let me know what you think. They’re packed in salt, and have a more pure flavor. However, the salt draws the moisture out the caper, which shortens the shelf life, Always rinse salted capers a couple of times before using.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pan fried cod served over grilled summer squash, garnished with chives and served with a side salad
Print Recipe
5 from 1 vote

Pan Fried Cod with Mustard Caper Cream Sauce

An easy pan fried cod recipe with an exciting topping of caper mustard sauce.
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 4
Calories: 405kcal
Author: Lea Ann Brown

Ingredients

  • 2 tablespoons whole-grain mustard
  • 1 tablespoon capers drained and rinsed
  • 1 tablespoon fresh tarragon chopped, or 1 teaspoon dried tarragon
  • 2 tablespoons olive oil
  • 2 tablespoons white wine
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 1 ½ pounds cod fillets 4 fillets, weight will vary
  • ½ cup Wondra Flour
  • 2 tablespoons canola oil
  • salt and black pepper to taste

Instructions

  • In a small bowl, stir together the mustard, capers, tarragon, olive oil, and white wine. Transfer to a small sauce pan and cook over medium low heat for 5 minutes. Remove from heat swirl in butter and heavy cream. Set aside.
  • Pat the cod fillets dry and season with salt and pepper. Dust each fillet with the flour until well coated. Then shake off the excess flour.
  • Heat 2 tablespoons of canola oil in a heavy bottomed pan, such as a cast iron. Cook until opaque throughout, 4 to 5 minutes per side.
  • To serve, drizzle the cod with the mustard-caper sauce.

Notes

Tips for Success:
  • Make sure the cod fillet is nice and dry. Patting with a paper towel will do the trick.
  • Create a barrier for the delicate flesh of cod by dusting the cod with flour. I like the light texture of Wondra Flour. Season the cod fillet with salt and pepper and then sprinkle it generously with the flour. Shake off any excess flour. The flour will help hold the fish together. You can also use panko bread crumbs in place of the flour.
  • Using a heavy bottomed pan. A well-seasoned cast iron skillet is a good choice. Let that skillet get nice and hot over medium high heat for a couple of minutes before adding the oil. Then let the oil heat to a shimmering point before adding the fresh cod fillets.
  • Don’t be afraid of hot oil, if you’ve practiced due diligence in drying that cod fillet, the spattering will be virtually non-existent.
  • Choosing a neutral oil with a high smoking point will help sear the flesh quicker to reduce the risk of the fish falling apart. Canola oil, vegetable oil and grape seed oil are good examples.
  • Don’t over cook the fish. About 4 – 5 minutes per side and your fish will be crispy on the outside and flakey on the inside. And only turn the fish once. The less handling the better.

Nutrition

Calories: 405kcal | Carbohydrates: 13g | Protein: 33g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 97mg | Sodium: 234mg | Potassium: 782mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 435IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg

Pan Fried Cod with Mustard Caper Sauce …It’s What’s for Dinner.

Lemon Tart Recipe with Sour Cream Lemon Curd

By 6 Comments

Celebrate citrus and fall in love with the combination of lemon and sour cream. This beautiful refreshing lemon tart recipe combines fresh lemon juice, sour cream and egg yolks for a perfectly creamy sweet curd filling.

A lemon tart on a white plate with a slice of lemon tart next to it.

I fell in love with tarts during my time spent at Culinary School. Not only were we coached to hone our pie crust making skills, we also had access to every size and shape of tart pan you could imagine.

Somedays our lineup of tarts resembled a beauty pageant. Some crowned with peaks of whipped cream, and some dusted simply with confectioners sugar. Some irresistibly dense with deep dark chocolate.

A lemon dessert topped with whipped cream and Le Creuset whipping tool on a plate

Tarts are made with that same buttery pie crust that is used to make pie crusts, but the crinkly crisp uniform edge that a tart pan offers give a pie a more elegant look. In my humble opinion.

My latest tart project included some big beautiful lemons, a carton of sour cream and some fresh eggs. So if you’re looking for lemon tart recipes that are creamy and perfect, you’ve come to the right place. Let’s take a look.

No Bake lemon dessert tart topped with whipped cream with a slice cut out.

How to make a sour cream lemon dessert

If you want to prepare this tart to serve on the same day, get a good head start. Especially if you’re using a homemade tart crust, which is officially called pate brisee, a pie crust made using butter.

Since this is a no-bake lemon tart recipe, you’ll need to bake the crust in advance, which is referred to as blind baking. You’ll find instructions in my in depth post on How To Make a Homemade Pie Crust.

  • Prepare pie crust and place it in a nine-inch tart pan. Cover, the tart crust with plastic wrap and place it in the refrigerator for three hours. Rest it overnight if you’re splitting this project into two steps.
  • If you’re using a purchased pie crust, no need to refrigerate for three hours, but you’ll need to follow the dock and bake procedures in the next steps.
  • Before starting the lemon tart curd process, remove the tart from the refrigerator and with a fork stab the pastry shell on the bottom and sides. This is called docking. This allows the steam to release while cooking so the pastry doesn’t bubble up.
  • Place a sheet of parchment paper over the shell and fill the shell with beans. Another step to keep the crust from bubbling up while baking. Again, refer to my Step By Step Pie Crust post for more details.
  • For the lemon tart curd: Separate eggs and place egg yolks in a bowl. Use a fork to lightly blend and beat the eggs.
  • Combine sugar and cornstarch in a heavy saucepan and stir to combine.
  • Whisk in milk and lemon juice to combine.
  • Heat over medium high heat until the mixture starts to bubble, stirring constantly.
  • Reduce heat to low and cook for two minutes. Remove from heat.
  • Temper the eggs by adding a small amount of the hot mixture into the eggs and stir to combine.
  • Then add the warm egg mixture back into the saucepan. This is called tempering. The purpose is to slightly heat the eggs, so when you add them to a hot mixture, they won’t scramble, but blend.
  • Bring the mixture to a low boil and cook for two minutes.
  • Stir in butter and lemon peel and stir just a couple of times to combine.
  • Remove from heat and once it has cooled a bit, stir in the sour cream.
  • Add the lemon tart filling to the baked pie crust.
  • Cover the pie with plastic wrap with the wrap touching the lemon pie filling. This will keep it from forming a film.
  • When you’re ready to serve top with whipped cream. Enjoy!
  • This tart will keep in the refrigerator, covered for several days.
Lemon tart topped with homemade whipped cream

Sour Cream Lemon Tart Recipe

First and foremost, this lemon tart recipe is absolutely delicious. We love this creamy version of a classic lemon tart. And creamy gets even creamier topped with either homemade whipped cream.

This easy lemon dessert recipe will wow your crowd. And what a perfect recipe for Mother’s Day, Easter Brunch or to top off any Summer meal. From burgers to chicken, this is a dessert recipe that will compliment any main course.

I hope you give it a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

And if you have a favorite tart recipe, let me know, I’d love to give it a try.

More Tart Recipes

And don’t miss the most popular tart recipe on my site, which is a savory tart recipe using Caramelized Onions and Gruyere Cheese.

If you’re looking for more dessert recipes, don’t miss my Dessert Category. You’ll find lots of sweet recipes including the most popular dessert recipe on my site for French Pear Tart Bourdaloue

A lemon tart on a white plate with a slice of lemon tart next to it.
Print Recipe
5 from 4 votes

Sour Cream Lemon Tart Recipe

This beautiful refreshing lemon tart recipe combines fresh lemon juice, sour cream and egg yolks for a perfectly creamy sweet, tart treat.
Prep Time30 minutes
Cook Time15 minutes
Homemade Pie Crist4 hours
Course: Dessert
Cuisine: American
Servings: 8
Calories: 457kcal
Author: Lea Ann Brown

Equipment

  • 9 inch tart pan

Ingredients

  • 1 Pie Crust (9 inches) Blind baked
  • 1 cup sugar
  • 3 tablespoons cornstarch Plus 1 ½ teaspoons
  • 1 cup milk
  • ½ cup lemon juice fresh
  • 3 large egg yolks lightly beaten
  • ¼ cup butter cubed
  • 1 tablespoon grated lemon peel
  • 1 cup sour cream 8 ounces, full fat
  • 1 cup heavy whipping cream whipped, for topping

Instructions

  • In a large heavy saucepan, mix sugar and cornstarch.
  • In a small bowl, add eggs and with a fork mix until combined.
  • Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  • Whisk a small amount of hot mixture into egg yolks.
  • Return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat.
  • Stir in butter and grated lemon peel. Cool without stirring.
  • When curd has cooled to room temperature, stir in sour cream.
  • Add filling to baked crust. Top with whipped cream. Store in the refrigerator. Yield: 8 servings.

Notes

Pie Crust Instructions:
  • Prepare pie crust and place it in a nine-inch tart pan. Cover, the tart crust with plastic wrap and place it in the refrigerator for three hours. Rest it overnight if you’re splitting this project into two steps.
  • If you’re using a purchased pie crust, no need to refrigerate for three hours, but you’ll need to follow the dock and bake procedures in the next steps.
  • Before starting the lemon tart curd process, remove the tart from the refrigerator and with a fork stab the pastry shell on the bottom and sides. This is called docking. This allows the steam to release while cooking so the pastry doesn’t bubble up.
  • Place a sheet of parchment paper over the shell and fill the shell with beans to weight the paper. Another step to keep the crust from bubbling up while baking. Again, refer to my Step By Step Pie Crust post for more details.

Nutrition

Calories: 457kcal | Carbohydrates: 43g | Protein: 5g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 143mg | Sodium: 189mg | Potassium: 146mg | Fiber: 1g | Sugar: 28g | Vitamin A: 935IU | Vitamin C: 7mg | Calcium: 99mg | Iron: 1mg

Lemon Curd Recipe with Sour Cream … It’s Whats For A Spring Dessert