Baked Cod Fish Tacos (Print Version)
Flaky baked cod in tortillas with crisp cabbage, avocado and creamy cilantro-lime sauce for a bright, easy taco night.
# What You'll Need:
→ Baked Cod
01 - 1 lb fresh cod fillets, cut into strips
02 - 1 tbsp olive oil
03 - 1/2 tsp chili powder
04 - 1/2 tsp ground cumin
05 - 1/2 tsp smoked paprika
06 - 1/4 tsp garlic powder
07 - 1/4 tsp salt
08 - 1/4 tsp black pepper
09 - Juice of 1/2 lime
→ Creamy Cilantro Lime Sauce
10 - 1/3 cup mayonnaise
11 - 1/3 cup Greek yogurt or sour cream
12 - 1/2 cup fresh cilantro leaves, chopped
13 - Juice of 1 lime
14 - 1 clove garlic, minced
15 - 1 to 2 tsp honey or agave syrup
16 - Salt, to taste
17 - Freshly ground black pepper, to taste
→ Taco Assembly
18 - 8 small corn or flour tortillas
19 - 2 cups shredded cabbage, green or mixed
20 - 1/2 cup diced red onion
21 - 1 avocado, sliced
22 - Lime wedges, for serving
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat cod fillets dry with paper towels and arrange the strips on the prepared baking sheet. In a small bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Brush the seasoning mixture evenly over both sides of each cod strip.
03 - Bake for 12 to 15 minutes until the cod is opaque throughout and flakes easily when tested with a fork.
04 - While the cod bakes, combine mayonnaise, Greek yogurt, cilantro, lime juice, minced garlic, honey, salt, and pepper in a food processor or small bowl. Blend or whisk until smooth. Adjust seasoning to taste.
05 - Warm tortillas in a dry skillet over medium heat or in the microwave until soft and pliable.
06 - Place baked cod pieces onto each warm tortilla. Top with shredded cabbage, diced red onion, avocado slices, and a generous drizzle of cilantro lime sauce. Serve immediately with extra lime wedges on the side.
# Expert Advice:
01 -
- The creamy cilantro lime sauce is the kind of thing you will want to put on everything from roasted vegetables to sandwiches by Thursday.
- Baking the cod instead of frying keeps things light and hands free, giving you time to set the table and actually enjoy your evening.
02 -
- Overbaking cod by even a few minutes turns it from silky and flaky to rubbery and dry, so start checking at the 12 minute mark.
- Making the cilantro lime sauce an hour ahead and letting it sit in the refrigerator deepens the flavors significantly.
03 -
- Always pat the cod completely dry before applying the spice mixture, because excess moisture prevents the seasoning from sticking and creates steam instead of that slightly golden edges you want.
- Taste the cilantro lime sauce on a piece of cabbage before adjusting seasoning, since the same sauce will taste different once it meets the spiced fish and tortilla.