Baked Cod Fish Tacos (Printable)
Tender baked cod with spiced seasoning, crisp cabbage slaw, and tangy lime crema nestled in warm tortillas for a satisfying Mexican-inspired meal.
# What You'll Need:
→ Baked Cod
01 - 1 lb cod fillets, cut into strips
02 - 2 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp ground cumin
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - Juice of 1 lime
→ Slaw
10 - 2 cups shredded cabbage, green or mixed
11 - 1/2 cup shredded carrot
12 - 2 tbsp fresh cilantro, chopped
13 - 1 tbsp lime juice
14 - 1 tbsp olive oil
15 - 1/4 tsp salt
→ Lime Crema
16 - 1/2 cup sour cream or Greek yogurt
17 - 1 tbsp lime juice
18 - 1 tsp lime zest
19 - Salt and pepper to taste
→ Assembly
20 - 8 small corn or flour tortillas
21 - 1 avocado, sliced (optional)
22 - Extra lime wedges
23 - Fresh cilantro for garnish
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
02 - In a bowl, toss cod strips with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice until evenly coated. Arrange the seasoned fish in a single layer on the prepared baking tray.
03 - Bake for 12 to 15 minutes until the fish is opaque throughout and flakes easily when tested with a fork.
04 - While the fish bakes, combine shredded cabbage, carrot, chopped cilantro, lime juice, olive oil, and salt in a mixing bowl. Toss thoroughly and set aside.
05 - Stir together sour cream or Greek yogurt, lime juice, and lime zest in a small bowl. Season with salt and pepper to taste.
06 - Warm tortillas briefly in a dry skillet over medium heat or in the microwave until pliable.
07 - Layer slaw onto each warm tortilla, top with flaked baked cod, drizzle generously with lime crema, and add sliced avocado if desired. Garnish with fresh cilantro and serve alongside lime wedges.
# Expert Tips:
01 -
- The spice rub on the cod creates a crust that tastes pan seared without the mess or the splattered oil burns on your forearms.
- That lime crema is the kind of thing you will start putting on everything from grilled corn to leftover rice.
- Twenty minutes of prep and fifteen in the oven means this is completely doable on a weeknight without stress.
02 -
- If the cod is too wet when you season it the spices slide right off and you end up with bland fish so pat those strips thoroughly dry with paper towels first.
- Do not overbake the fish because it goes from perfect to rubbery in what feels like two minutes so start checking at the 12 minute mark.
03 -
- Toast your tortillas on an open gas flame with tongs for about 15 seconds per side to get charred spots that taste like they came from a restaurant kitchen.
- Double the lime crema recipe because you will want it on everything and it keeps in the fridge for a full week.