Baked Cod Fish Tacos (Printable version)
Tender baked cod with crispy slaw and zesty lime crema in warm tortillas for a light Mexican-inspired meal.
# What you 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
# How To:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a bowl, toss cod fillets with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice until evenly coated. Arrange the seasoned fish on the prepared baking tray.
03 - Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily when tested with a fork.
04 - While the fish bakes, combine shredded cabbage, carrot, cilantro, lime juice, olive oil, and salt in a bowl. Toss thoroughly until well mixed.
05 - Stir together sour cream or Greek yogurt, lime juice, and lime zest. Season with salt and pepper to taste.
06 - Warm 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, and drizzle generously with lime crema. Add avocado slices if desired, garnish with fresh cilantro, and serve alongside lime wedges.
# Expert Advice:
01 -
- The spice rub on the cod creates this gorgeous, smoky crust without any frying or mess.
- Everything comes together on one sheet pan and in two bowls, which means almost no cleanup.
02 -
- Do not overcrowd the baking tray or the fish will steam instead of getting that slightly golden, spiced edge.
- Toss the slaw right before assembling so it stays crunchy, sitting too long makes it watery.
03 -
- Pat the cod completely dry with paper towels before seasoning and you will get a much better crust.
- Double the lime crema recipe because you will want to put it on everything else you cook this week.