Baked Cod Fish Tacos (Printer-friendly)
Tender baked cod with fresh slaw and zesty 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
→ 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
# How to Make It:
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 in a single layer on the prepared baking tray.
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 thoroughly 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 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 alongside lime wedges.
# Expert Tips:
01 -
- The oven does almost all the work while you casually prep toppings and pretend you are not showing off.
- That lime crema is the kind of condiment you will start putting on everything from roasted vegetables to your morning eggs.
- Cleanup is almost nonexistent since the fish bakes on a single lined tray.
02 -
- Wet fish will not hold a seasoning coat, so pat the cod completely dry with paper towels before adding oil and spices.
- The slaw actually improves if it sits for 15 minutes before serving because the lime slightly softens the cabbage and deepens the flavor.
03 -
- Let the seasoned fish sit for five minutes before baking so the salt has time to penetrate the flesh rather than just sitting on the surface.
- Double the lime crema recipe because you will want it on everything and running out mid taco assembly is genuinely frustrating.