Baked Cod Fish Tacos (Printable Version)
Flaky baked cod in warm tortillas with crisp slaw and tangy cilantro-lime crema for a bright, light taco night.
# 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
16 - Salt, to taste
17 - Freshly ground black pepper, to taste
→ Taco Assembly
18 - 8 small corn or flour tortillas
19 - 2 cups shredded cabbage (green or mixed)
20 - 1/2 cup diced red onion
21 - 1 avocado, sliced
22 - Lime wedges, for serving
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
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 the cod.
03 - Bake for 12–15 minutes until the fish is opaque and flakes easily with a fork.
04 - While the cod bakes, combine mayonnaise, Greek yogurt, cilantro, lime juice, minced garlic, honey, salt, and pepper in a food processor or small bowl. Blend or whisk until smooth. 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 on warm tortillas. Top with shredded cabbage, diced red onion, avocado slices, and a generous drizzle of cilantro lime sauce. Serve with extra lime wedges on the side.
# Expert Hints:
01 -
- The creamy cilantro lime sauce is the kind of thing you will want to put on everything from grilled chicken to roasted potatoes.
- Baking the cod instead of frying keeps things light without sacrificing any of that satisfying flaky texture.
- It comes together in about 35 minutes, which means taco night does not have to be a weekend only event.
02 -
- Overbaking cod by even two minutes turns it from silky and flaky to rubbery and dry, so start checking at the 12 minute mark.
- Letting the sauce sit in the fridge for at least 15 minutes before serving makes a huge difference because the garlic and cilantro flavors meld and deepen.
03 -
- A squeeze of lime over the assembled tacos right before you bite in wakes up every single flavor on the plate.
- Toasting the tortillas in a dry cast iron skillet gives them a slightly smoky char that makes the whole taco taste like it came off a grill.