Baked Cod Fish Tacos (Print Version)
Flaky spice-rubbed cod meets crisp slaw and tangy lime crema in warm tortillas for a fresh, satisfying meal.
# What You'll Need:
→ Baked Cod
01 - 1 lb cod fillets, cut into strips
02 - 2 tablespoons olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1 lime
→ Fresh Slaw
10 - 2 cups shredded cabbage, green or mixed
11 - 1/2 cup shredded carrot
12 - 2 tablespoons fresh cilantro, chopped
13 - 1 tablespoon lime juice
14 - 1 tablespoon olive oil
15 - 1/4 teaspoon salt
→ Lime Crema
16 - 1/2 cup sour cream or Greek yogurt
17 - 1 tablespoon lime juice
18 - 1 teaspoon 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
# How to Make It:
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 tested 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 and set aside.
05 - In a small bowl, stir together the sour cream or Greek yogurt, lime juice, and lime zest. Season with salt and pepper to taste.
06 - Warm the 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 pieces of baked cod, and drizzle generously with lime crema. Add sliced avocado if desired, garnish with fresh cilantro, and serve alongside lime wedges.
# Expert Advice:
01 -
- The oven does almost all the work while you toss together a crisp slaw that brings everything alive.
- Baking the cod keeps it impossibly tender without the mess and smoke of frying.
02 -
- Overcooking the cod by even a few minutes turns it rubbery, so start checking at the 12 minute mark.
- Tossing the slaw too early makes it wilt, so prepare the dressing separately and combine them right before serving.
03 -
- Let the seasoned cod sit for five minutes before baking so the spices form a light crust that locks in moisture.
- Double the slaw recipe because it makes an incredible side salad the next day with a handful of pumpkin seeds on top.