Baked Cod Fish Tacos (Printable)
Light and flavorful baked cod wrapped in warm tortillas with fresh slaw and zesty lime crema. Ready in just 35 minutes.
# 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 (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 strips 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 to 15 minutes, or until the cod is opaque throughout and flakes easily when tested with a fork.
04 - While the fish bakes, combine shredded cabbage, carrot, chopped cilantro, lime juice, olive oil, and salt in a mixing bowl. Toss thoroughly until well combined.
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 warm in the microwave until pliable.
07 - Layer slaw onto each warm tortilla, top with flaked baked cod, drizzle with lime crema, and add avocado slices if desired. Garnish with fresh cilantro and serve with lime wedges alongside.
# Expert Tips:
01 -
- Baking the cod instead of frying keeps things light but still delivers that satisfying, gently crisp edge on the fish.
- The lime crema comes together in about thirty seconds and tastes like something you would pay sixteen dollars for at a coastal taqueria.
02 -
- Do not overcrowd the fish on the baking tray or it will steam instead of getting that lightly golden edge you want.
- Tossing the slaw too far ahead of time makes it limp, so aim to mix it no more than 30 minutes before serving for the best crunch.
03 -
- A double layer of corn tortillas prevents tearing and also doubles the toasty corn flavor, which is how authentic street tacos are served.
- Squeezing a wedge of lime over the assembled taco right before you bite into it activates all the flavors in a way that nothing else can replicate.