Baked Cod Fish Tacos (Printer-friendly)
Flaky baked cod in warm tortillas with crisp slaw and a creamy cilantro-lime drizzle—bright, light, and quick.
# 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 - 1-2 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 green or mixed cabbage
20 - 1/2 cup diced red onion
21 - 1 avocado, sliced
22 - Lime wedges, for serving
# Directions:
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 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 cod for 12 to 15 minutes until the flesh turns opaque 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.
06 - Place baked cod pieces onto warm tortillas. Top with shredded cabbage, diced red onion, avocado slices, and a generous drizzle of the cilantro lime sauce. Serve immediately with extra lime wedges on the side.
# Expert Advice:
01 -
- The entire meal lands on the table in about 35 minutes, which is faster than delivery and infinitely better.
- Baking the cod instead of frying keeps things light but you still get that bold, spiced flavor that makes tacos irresistible.
- That cilantro lime sauce is the kind of thing people will ask you to bottle and sell them.
02 -
- Do not overbake the cod. Fish goes from perfectly flaky to dry and rubbery in just a couple of extra minutes, so start checking at the 12 minute mark.
- Letting the cilantro lime sauce sit in the fridge for even 15 minutes before serving deepens the flavor significantly as the garlic and lime meld together.
03 -
- Dry the cod thoroughly before applying the spice paste because moisture is the enemy of good adhesion and you want every bit of that seasoning to stay put.
- Make a double batch of the cilantro lime sauce and use it as a dip for roasted vegetables, a spread for sandwiches, or a dressing for grain bowls throughout the week.