Baked Cod Fish Tacos (Printable)
Tender baked cod with fresh slaw and zesty lime crema in warm tortillas
# What goes in:
→ 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, 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 cod 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, lime juice, and lime zest. Season with salt and pepper to taste.
06 - Warm tortillas 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, drizzle with lime crema, and add avocado slices if desired. Garnish with fresh cilantro and serve with lime wedges alongside.
# Expert Advice:
01 -
- Baking the cod instead of frying means you get all the crunch and flavor without the mess of hot oil splattering everywhere.
- The lime crema is the kind of thing you will start putting on everything from roasted vegetables to your morning eggs.
02 -
- Do not overbake the cod because it goes from perfectly flaky to rubbery in just a couple of minutes, so start checking at twelve minutes.
- Warming tortillas is not optional because cold tortillas crack and shatter when you try to fold them around fillings.
03 -
- Pat the cod strips completely dry with paper towels before adding oil and spices because excess moisture prevents the seasoning from sticking properly.
- Double the lime crema recipe because you will absolutely want it for dipping anything left on your plate.