Baked Cod Fish Tacos (Print Version)
Flaky baked cod in tortillas with crisp slaw, avocado and zesty cilantro-lime sauce for a bright, light taco night.
# 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 to 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
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat cod fillets dry with paper towels and arrange 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 spice mixture evenly over both sides of each cod strip.
03 - Bake for 12 to 15 minutes, until the cod is opaque and flakes easily with a fork.
04 - While the cod bakes, combine mayonnaise, Greek yogurt, cilantro, lime juice, minced garlic, honey, salt, and pepper in a food processor or small bowl. Blend or whisk until smooth. 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 on warm tortillas. Top with shredded cabbage, diced red onion, avocado slices, and a generous drizzle of cilantro lime sauce. Serve with extra lime wedges on the side.
# Expert Tips:
01 -
- The spice rubbed cod bakes in under fifteen minutes, which means taco night can honestly happen on any random Wednesday.
- That cilantro lime sauce is the kind of thing you will start putting on everything from roasted potatoes to morning eggs.
02 -
- Do not overbake the cod because it goes from perfectly flaky to rubbery in what feels like sixty seconds flat.
- Making the sauce ahead of time and refrigerating it for an hour makes the flavors meld into something noticeably better.
03 -
- Let the cod sit at room temperature for ten minutes before baking so it cooks evenly throughout.
- A quick rinse of diced red onion under cold water takes the harsh bite away while keeping the crunch.