Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, February 3, 2012

Broiled-Cod Tacos with Thai Kohlrabi Slaw

Recipe updated February 2015

Kohlrabi’s earthy, fresh, radish-like taste and crispy texture make it a perfect slaw ingredient—especially with a zesty, bold Thai-inspired dressing. The base of this dressing is “nam pla,” or fish sauce, a condiment especially popular in Thailand, Vietnam, and other parts of Southeast Asia. It’s made from fermented fish, often anchovies, and it has a very salty, pungent flavor and aroma. But don’t be turned off when you give it a whiff—believe me, it tastes much better than it smells.

Both the slaw and dressing in this recipe are made with a few, simple ingredients, and the freshness is unmistakable when you crunch into the vegetables. It’s a little spicy, but with a dollop of cool, creamy, plain Greek yogurt on top (much tastier and better for you than sour cream), the flavor combination and textures are perfect for broiled fish.

I used cod here, but any mild whitefish filets will work, and preparing them couldn’t be simpler. A drizzle of oil and a little seasoning are all you need to bring out the flavor and flaky texture of broiled fish.

Obviously, there’s nothing Mexican about these tacos, but they may get a nod in California.

Note: Warm tortillas are much more welcoming than cold ones. You can wrap a stack in aluminum foil and warm them in a low toaster oven for about 10 minutes, or lightly char them on a gas burner, 4-5 seconds per side.

Makes 8 tacos


For the Kohlrabi Slaw
  • 3 tbsp fish sauce
  • 2 tbs fresh lime juice
  • 2 tbsp white sugar
  • 1 tbsp chile-garlic sauce
  • 1/4 cup coarsely chopped cilantro
  • 2 small carrots (or 1 medium), peeled and cut into matchsticks
  • 1 serrano chile, seeded and finely chopped
  • 1 kohlrabi bulb, peeled and cut into matchsticks
  • 1 scallion, thinly sliced    
For the Fish
  • 1 lb cod filets (or other mild whitefish), about 1-inch thick
  • olive oil, for drizzling
  • sea salt
  • freshly ground black pepper
  • 8 6-inch flour tortillas, warmed or lightly charred
  • 1 7-oz container of plain, Greek yogurt


For the Kohlrabi Slaw
  1. Whisk the fish sauce, lime juice, sugar, and chile sauce in a small bowl until the sugar dissolves. Stir in the cilantro.
  2. Combine the carrots, chile, kohlrabi, and scallion in a medium bowl. Pour the fish sauce mixture over the vegetables and stir well to combine. Cover and refrigerate 30 minutes. Drain or transfer to another bowl with a slotted spoon before serving.
Dressing Mixture
Cilantro Stirred In 
Slaw Mixture
Slaw Mixture with Dressing
Drained Slaw
For the Fish
  1. Preheat the broiler. Line a broiler-safe pan with aluminum foil.
  2. Drizzle the fish on both sides with olive oil and season with salt and pepper. Place the filets on the prepared pan and broil 7-8 minutes, depending on thickness. Remove from the broiler and flake the fish.

Cod Ready to Broil
Broiled Cod
Flaked Fish
Transfer the flaked fish to a bowl and serve with the kohlrabi slaw, warm tortillas, and yogurt on the side and let your guests build their own tacos.

Broiled-Cod Tacos with Thai Kohlrabi Slaw


  1. We have Kohlrabi from last weeks veggie box, time to use it! Thanks for the great recipe!

    1. Great, Dave --- hope you enjoy the tacos!

      Thanks for your comment,