Baked Cod Fish Tacos (Printable)
Tender baked cod with spiced coating, fresh cabbage slaw, and tangy lime crema in warm tortillas
# 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 green or mixed cabbage
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
# Steps:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
02 - In a mixing bowl, toss the cod strips with olive oil, chili powder, smoked paprika, ground cumin, garlic powder, salt, black 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, or until the cod is opaque throughout and flakes easily when pierced with a fork.
04 - While the fish bakes, combine the shredded cabbage, carrot, chopped cilantro, lime juice, olive oil, and salt in a bowl. Toss thoroughly until well mixed.
05 - In a small bowl, stir together the sour cream, lime juice, and lime zest. Season with salt and pepper to taste.
06 - Warm the tortillas in a dry skillet over medium heat or in the microwave until pliable.
07 - Layer slaw onto each warm tortilla, top with flaked pieces of baked cod, drizzle with lime crema, and add avocado slices if desired. Garnish with fresh cilantro and serve alongside lime wedges.
# Expert Tips:
01 -
- Baking instead of frying means you get all the taco satisfaction without the mess or the heavy feeling afterward.
- The spice blend on the cod is smoky and bright enough that you will want to put it on everything from chicken to roasted potatoes.
02 -
- Do not overbake the cod because it goes from perfectly flaky to rubbery in just a couple of minutes, so start checking at the 12 minute mark.
- Toss the slaw right before assembling so the cabbage stays crisp and does not release too much water into the tortillas.
03 -
- Pat the cod completely dry with paper towels before seasoning so the spice mix adheres instead of sliding off wet fish.
- Let the crema sit for 10 minutes after mixing so the lime zest has time to bloom and deepen the flavor throughout.