Baked Cod Fish Tacos (Printable Version)
Flaky spiced cod with crisp slaw and tangy lime crema in warm tortillas.
# What You 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
→ 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
# Method:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a bowl, toss cod fillets 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, 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 briefly in a dry skillet over medium heat or in the microwave until pliable.
07 - Layer slaw onto each warm tortilla, top with flaked baked cod, and drizzle generously with lime crema. Add avocado slices if desired. Garnish with fresh cilantro and serve alongside lime wedges.
# Expert Tricks:
01 -
- Baking the cod instead of frying keeps things light yet the spices create a crust that tastes downright indulgent.
- The lime crema pulls everything together with a tangy richness that makes people ask for the recipe every single time.
02 -
- Do not skip drying the cod before seasoning because wet fish repels the spice coating and bakes up steamed rather than golden.
- Letting the slaw sit for even ten minutes while the fish bakes softens the cabbage just enough to make it easier to eat without losing its satisfying crunch.
03 -
- Zest the lime before juicing it because trying to zest a squeezed lime is a frustrating exercise in futility that I have attempted more times than I care to admit.
- Double the lime crema recipe and keep the extra in the fridge because it disappears onto everything from roasted vegetables to leftover rice within a day.