Baked Cod Fish Tacos (Printer-friendly)
Tender baked cod with fresh slaw and lime crema in warm tortillas
# What You'll 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 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
22 - Extra lime wedges
23 - Fresh cilantro for garnish
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a bowl, toss cod fillet 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 throughout and flakes easily when pressed 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 thoroughly and set aside.
05 - Stir together sour cream or Greek yogurt, lime juice, and lime zest in a small bowl. Season with salt and pepper to taste.
06 - Warm tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp paper towel and microwave for 20 to 30 seconds.
07 - Layer slaw onto each warm tortilla, top with flaked baked cod, drizzle generously with lime crema, and add sliced avocado if desired. Garnish with fresh cilantro and serve with lime wedges on the side.
# Expert Advice:
01 -
- The baked cod comes out flaky and golden without the mess and stress of deep frying.
- Everything comes together in about thirty five minutes, which makes it perfect for chaotic weeknights.
- The slaw and lime crema taste like something from a seaside taqueria but require almost zero skill to pull off.
02 -
- Do not overbake the cod because it goes from perfect to rubbery in just a couple of minutes, so start checking at the twelve minute mark.
- Toss the slaw right before assembling so the cabbage stays crisp and does not release too much water into the tortillas.
03 -
- Pat the cod completely dry with paper towels before seasoning so the spice blend adheres properly and you do not end up steaming the fish instead of baking it.
- Double the lime crema because you will want to put it on everything from rice to roasted vegetables the next day.