Baked Cod Fish Tacos (Printable)
Tender baked cod with fresh slaw and zesty 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 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
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
02 - In a mixing bowl, toss the cod strips with olive oil, chili powder, smoked paprika, ground cumin, garlic powder, salt, black 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, or until the cod is opaque throughout and flakes easily when tested with a fork.
04 - While the fish bakes, combine the shredded cabbage, carrot, chopped cilantro, lime juice, olive oil, and salt in a bowl. Toss until well mixed and set aside.
05 - In a small bowl, stir together the sour cream, lime juice, and lime zest. Season with salt and pepper to taste.
06 - Warm the 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 with lime wedges on the side.
# Expert Tips:
01 -
- The spice rubbed cod bakes in fifteen minutes flat, which is faster than arguing about takeout.
- That tangy lime crema pulls every single component together like a tiny flavor negotiation.
02 -
- Do not stir or flip the cod while it bakes because the delicate flakes will fall apart and you will end up with mush.
- Letting the slaw rest for ten minutes before serving softens the cabbage just enough while keeping its bite.
03 -
- Pat the cod bone dry with paper towels before seasoning or the spice rub slides right off and bakes into a puddle on the tray.
- Toast the tortillas right as the fish comes out so everything hits the table warm at the same moment.