Baked Cod Fish Tacos (Print Version)
Tender baked cod with warm tortillas, fresh slaw, and lime crema
# 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
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, toss cod strips with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, black pepper, and lime juice until evenly coated. Arrange the seasoned fish in a single layer on the prepared baking sheet.
03 - Bake for 12 to 15 minutes until the fish is opaque throughout and flakes easily when pierced with a fork.
04 - While the fish bakes, combine shredded cabbage, carrot, chopped cilantro, lime juice, olive oil, and salt in a bowl. Toss thoroughly and set aside.
05 - In a small bowl, stir together sour cream or Greek yogurt, lime juice, and lime zest. Season with salt and pepper to taste.
06 - Heat tortillas briefly in a dry skillet over medium heat or wrap in a damp paper towel and microwave for 30 seconds until pliable.
07 - Layer slaw onto each warm tortilla, top with flaked baked cod, drizzle with lime crema, and add avocado slices. Garnish with fresh cilantro and serve with lime wedges alongside.
# Expert Tips:
01 -
- The spice rub on the cod creates this gorgeous crust without any frying, so you get all the flavor with none of the mess.
- That lime crema is the kind of thing you will want to put on everything from burgers to roasted vegetables.
- Everything comes together in about 35 minutes, which makes this perfect for those evenings when takeout feels tempting but your fridge says otherwise.
02 -
- Do not overbake the cod, because it goes from perfectly flaky to dry and rubbery in just a couple of minutes.
- Tossing the slaw about ten minutes before serving gives the cabbage time to soften slightly while keeping its crunch.
- If using Greek yogurt for the crema, a splash of water or milk thins it to the perfect drizzling consistency.
03 -
- Toasting the cumin and paprika in a dry pan for thirty seconds before mixing with the oil makes the spice blend noticeably more aromatic.
- A squeeze of lime juice directly over the assembled tacos right before you bite in brightens every single component on the plate.