Baked Cod Fish Tacos (Printable Version)
Tender baked cod with fresh slaw and zesty lime crema in warm tortillas
# Ingredient List:
→ For the 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
→ For the 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
→ For the 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
→ For 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 fillets with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice until evenly coated. Arrange the seasoned fish on the prepared baking tray.
03 - Bake for 12–15 minutes, or until the fish is opaque and flakes easily with a fork.
04 - While the fish bakes, combine shredded cabbage, carrot, cilantro, lime juice, olive oil, and salt in a bowl. Toss until well mixed.
05 - Stir together sour cream, lime juice, and lime zest in a small bowl. 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 baked cod, and drizzle with lime crema. Add avocado slices if desired. Garnish with fresh cilantro and serve with lime wedges.
# Expert Tips:
01 -
- The spice rubbed cod bakes into perfectly flaky pieces without any frying mess or splattered oil.
- Everything comes together in about half an hour, which makes it an honest weeknight dinner.
02 -
- Do not overbake the cod because it goes from perfectly flaky to rubbery in just a couple of extra minutes, so start checking at the 12 minute mark.
- Tossing the slaw early gives it time to soften slightly, but if you let it sit too long it will release too much liquid and become watery.
03 -
- Pat the cod dry with paper towels before adding the spice coating so the oil and seasonings cling properly instead of sliding off.
- A microplane zester makes quick work of the lime zest and releases far more aromatic oils than a coarse grater.