Baked Cod Fish Tacos (Printable)
Flaky baked cod in warm tortillas, crisp cabbage, avocado and zesty cilantro-lime sauce for bright taco night flavors.
# What You'll Need:
→ Baked Cod
01 - 1 pound fresh cod fillets, cut into strips
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon 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 teaspoons 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
# How To Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat cod fillets dry with paper towels and arrange the 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 seasoning mixture evenly over both sides of each cod strip.
03 - Bake the cod for 12 to 15 minutes, until the fish is opaque and flakes easily when tested with a fork.
04 - While the cod bakes, combine mayonnaise, Greek yogurt, chopped 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 immediately with extra lime wedges on the side.
# Expert Tips:
01 -
- The spice rubbed cod bakes up with golden edges and stays incredibly moist inside, no deep frying required.
- That cilantro lime sauce is the kind of thing you will want to put on everything from grilled corn to your morning eggs.
02 -
- Do not skip drying the cod because excess moisture is the enemy of good texture and you will end up with soggy fish instead of beautifully flaky strips.
- Let the sauce sit in the fridge for at least ten minutes before serving because the garlic and cilantro need time to bloom into the dairy base.
03 -
- Toast your spices in a dry pan for thirty seconds before mixing them with oil and you will unlock a depth of flavor that feels like restaurant quality.
- A tiny pinch of honey in the sauce balances the lime acidity and makes the whole thing taste more rounded and finished.