Cod Tacos

Cod Tacos + Dead Rooster Co. Olde Tymers Rub Review

I am more excited than a black bear in the middle of a river during salmon season.

I've connected with the lovely folks at Dead Rooster Co. , who have graciously given me a couple packets of their dry rubs to try out. Their instagram: mouthwatering. Their packaging: on point.  And their rubs: surprisingly the most flavorful mixture that I've ever smelled, literally stopping me in my tracks after I opened the package. 

Now, to test them out I had to start with a dish closer to home. These rubs from Oklahoma can soar in red-meat bbq, but what about seafood? I'm using the Olde Tymers rub, their all-purpose mixture, to see if it rises to the challenge. 

Well. I'm in love. The strong, pleasant aromas already had me head over heels, but being a visual person, I can't get over the fact that you can actually see texture, instead of a fine powder, in the mixture. But what really sealed the deal? The fact that the vegetarian husband is begging me to smother some tofu with this rub. Dead Rooster Co., I'm giving you an A+.


Cod Tacos

Makes 8 - six inch tacos

1 pound cod fillets
8 small flour tortillas
2-3 Tablespoons Dead Rooster Co Olde Tymers rub
2 cups salad greens
½ cup marinated onions
½ cup chipotle mayo or sour cream
Handful of cilantro
1 lime

Recipe for chipotle mayo

Recipe for marinated onions


  1. Cover the cod fillets with the Olde Tymers rub, using your hands to cover the whole surface of the fish. Let sit for at least an hour in the refrigerator, up to overnight.
  2. Rough chop the cilantro and slice the lime into wedges, and get the marinated onions and chipotle mayo ready.
  3. Get your skillet to medium-high heat. Add vegetable oil if needed, then gently put the cod fillets on the skillet. Cook for about 5-7 minutes each side. Break into large chunks when done cooking.
  4. Assemble the tacos by warming the tortillas, spreading about a teaspoon of chipotle mayo, adding the salad greens and cod pieces, and topping with marinated onions, cilantro and a squeeze of lime. Serve right after they’re made, with cold beverage of choice.