Baked Cod Fish Tacos (Printable Version)
Tender baked cod with fresh slaw and zesty lime crema in warm tortillas
# 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
# Method:
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 in a single layer.
03 - Bake for 12 to 15 minutes 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 with 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.
# Chef's Tips:
01 -
- Baking the cod instead of pan frying saves you from a kitchen that smells like a fish market for three days.
- The lime crema is so good you will start putting it on everything from roasted vegetables to leftover rice.
02 -
- Do not overbake the cod because it goes from perfectly flaky to rubbery in just two extra minutes so check it at twelve minutes.
- Letting the slaw sit for ten minutes before serving softens the cabbage slightly and melds the flavors together beautifully.
03 -
- Pat the cod completely dry with paper towels before seasoning so the spices adhere properly instead of sliding off wet fish.
- Double the lime crema recipe because you will run out and wish you had made more.