Baked Cod Fish Tacos (Printable version)
Flaky baked cod in warm tortillas with crisp slaw and tangy cilantro-lime crema for a bright, light taco night.
# What you 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 - 1-2 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:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Pat cod fillets dry with paper towels and arrange in a single layer 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 spice mixture evenly over both sides of each cod strip.
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 cod bakes, combine mayonnaise, Greek yogurt, chopped cilantro, lime juice, minced garlic, honey, salt, and pepper in a food processor or small bowl. Blend or whisk until smooth and creamy. Adjust seasoning to taste.
05 - Warm tortillas in a dry skillet over medium heat or in the microwave until soft and pliable, approximately 30 seconds per side.
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 cilantro lime sauce is the kind of thing you will want to put on everything from grilled chicken to roasted potatoes.
- Baking the cod instead of frying keeps the kitchen cool and the fish flaky without any splattered oil mess.
02 -
- Do not skip patting the cod dry because wet fish will steam instead of bake and you will lose that slightly golden edge.
- Taste the sauce before serving and adjust the lime and salt because cilantro potency varies wildly depending on the bunch.
03 -
- Let the assembled sauce sit in the fridge for at least 15 minutes before serving because the garlic and cilantro need time to bloom into the creamy base.
- Cut your cod strips all the same thickness so every piece finishes baking at the same moment and nothing dries out.