Baked Cod Fish Tacos (Printer-Friendly)
Tender baked cod with spiced seasoning, fresh cabbage slaw, and tangy lime crema wrapped in warm tortillas.
# What You'll Need:
→ Baked Cod
01 - 1 lb cod fillets, cut into strips
02 - 2 tablespoons olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon 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 tablespoons fresh cilantro, chopped
13 - 1 tablespoon lime juice
14 - 1 tablespoon olive oil
15 - 1/4 teaspoon salt
→ Lime Crema
16 - 1/2 cup sour cream or Greek yogurt
17 - 1 tablespoon lime juice
18 - 1 teaspoon 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 It:
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, 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 - Stir together sour cream or Greek yogurt, lime juice, and lime zest in a small bowl. 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 20 to 30 seconds.
07 - Layer slaw onto each warm tortilla, top with flaked baked cod, and drizzle generously with lime crema. Add sliced avocado if desired, garnish with fresh cilantro, and serve with lime wedges alongside.
# Expert Advice:
01 -
- The oven does all the heavy lifting, so you get perfectly flaky fish without the mess and splatter of pan frying.
- The lime crema is the kind of thing you will start putting on everything from roasted vegetables to midnight snacks.
02 -
- Do not skip the parchment paper because baked cod sticks aggressively to bare metal and you will lose half your fish to the tray.
- Let the slaw sit for at least five minutes after tossing because the lime juice softens the cabbage slightly and makes it taste ten times better.
03 -
- Pat the cod dry with paper towels before seasoning because excess moisture prevents the spices from adhering and can make the fish steam instead of bake.
- The lime crema tastes best if you make it first and let it sit in the fridge while everything else comes together, giving the flavors time to meld into something truly special.