Baked Cod Fish Tacos (Print)
Tender baked cod with crisp cabbage slaw and zesty lime crema in warm tortillas
# Ingredient list:
→ 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
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
02 - In a 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 tray.
03 - Bake for 12 to 15 minutes, or until the fish 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 until well combined 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 - Warm tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds.
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 -
- The cod bakes instead of fries so your kitchen stays clean and your conscience stays light.
- That lime crema pulls everything together with almost zero effort on your part.
02 -
- Do not overbake the cod because it goes from perfect to rubbery in what feels like sixty seconds.
- Toss the slaw right before assembly or the cabbage wilts and releases water that makes your tortillas soggy.
03 -
- Let the seasoned fish sit for five minutes before baking so the salt can penetrate the fillets rather than just flavoring the surface.
- Double the lime crema because you will want to put it on everything else you cook this week.