Baked Cod Fish Tacos (Printable Version)
Baked cod in warm tortillas with crisp slaw and a creamy cilantro-lime drizzle—bright, light, and quick.
# What You'll Need:
→ Baked Cod
01 - 1 lb fresh cod fillets, cut into strips
02 - 1 tbsp olive oil
03 - 1/2 tsp chili powder
04 - 1/2 tsp ground cumin
05 - 1/2 tsp smoked paprika
06 - 1/4 tsp garlic powder
07 - 1/4 tsp salt
08 - 1/4 tsp 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 - 1-2 tsp honey or agave syrup, to taste
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
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
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 spice mixture evenly over both sides of each cod strip.
03 - Bake for 12 to 15 minutes until the cod 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 and creamy. 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 onto each warm tortilla. 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.
# Chef's Tips:
01 -
- The cilantro lime sauce alone is worth making this recipe, and you will want to put it on everything from roasted vegetables to sandwiches by the end of the week.
- Baking the cod instead of frying keeps things light without sacrificing any of that satisfying flaky texture you crave from a good fish taco.
02 -
- Do not skip patting the fish dry, because wet cod repels the spice rub and bakes up steamed rather than beautifully crusted.
- Taste the sauce before serving and adjust the honey and salt, since limes vary wildly in acidity and one lime might need more sweetener than another.
03 -
- Let the sauce sit in the fridge for at least 15 minutes before serving, because the garlic and cilantro need time to bloom into the dairy base and the flavor deepens noticeably.
- Double the sauce recipe and keep the extra in a jar for up to a week, since it turns leftover rice, roasted potatoes, and even grilled chicken into something special.