Baked Cod Fish Tacos (Printable Version)
Tender baked cod with fresh slaw and zesty lime crema in warm tortillas. A light, flavorful Mexican-inspired meal ready in 35 minutes.
# 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
→ Fresh 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
# How To Make:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a bowl, toss cod strips with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, 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 until the fish is opaque and flakes easily when tested with a fork.
04 - While the fish bakes, combine shredded cabbage, carrot, chopped cilantro, lime juice, olive oil, and salt in a mixing bowl. Toss until well combined.
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 baked cod, and drizzle generously with lime crema. Add avocado slices if desired, garnish with fresh cilantro, and serve with lime wedges on the side.
# Expert Advice:
01 -
- Baking the cod keeps your kitchen smelling fresh and saves you from babysitting a hot pan while juggling toppings.
- The lime crema is the kind of simple sauce that ends up on everything in your fridge within a day or two.
02 -
- Crowding the fish on the baking tray will steam it instead of giving you that slight firmness on the edges that makes the texture perfect.
- The slaw tastes even better if you make it first and let it rest while the fish bakes, so those twenty minutes of waiting actually improve everything.
03 -
- A thin fish strip bakes faster than a thick one, so try to cut them uniformly or pull the thin pieces off the tray a couple minutes early.
- Toasting the spices in the olive oil for thirty seconds before tossing with the fish deepens the flavor in a way that raw spices simply cannot match.