Baked Cod Fish Tacos Cilantro Lime (Printable)
Tender baked cod in warm tortillas topped with fresh slaw and zesty cilantro lime sauce for a vibrant healthy Mexican-inspired dinner.
# What You Need:
→ Baked Cod
01 - 1 lb skinless cod fillets
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - ½ teaspoon garlic powder
06 - Salt and freshly ground black pepper, to taste
07 - Juice of ½ lime
→ Creamy Cilantro Lime Sauce
08 - ½ cup sour cream or Greek yogurt
09 - 2 tablespoons mayonnaise
10 - 1 small garlic clove, minced
11 - 1 tablespoon fresh lime juice
12 - Zest of 1 lime
13 - ¼ cup fresh cilantro, chopped
14 - Salt and freshly ground black pepper, to taste
→ Fresh Slaw
15 - 2 cups shredded red or green cabbage
16 - 1 small carrot, julienned or grated
17 - 1 tablespoon fresh lime juice
18 - 1 tablespoon olive oil
19 - Salt and freshly ground black pepper, to taste
→ For Serving
20 - 8 small corn or flour tortillas, warmed
21 - Fresh cilantro leaves, for garnish
22 - Lime wedges
# How To Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Pat the cod fillets dry with paper towels and arrange on the prepared baking sheet. Drizzle with olive oil, then sprinkle evenly with smoked paprika, cumin, garlic powder, salt, and pepper. Squeeze lime juice over the fillets and gently rub the seasoning to coat all surfaces.
03 - Bake for 12 to 15 minutes, or until the fish flakes easily when tested with a fork and reaches an internal temperature of 145°F.
04 - While the cod bakes, combine sour cream or Greek yogurt, mayonnaise, minced garlic, lime juice, lime zest, and chopped cilantro in a small bowl. Whisk until smooth and well blended. Season with salt and pepper to taste, then refrigerate until ready to serve.
05 - In a separate mixing bowl, combine shredded cabbage and julienned carrot. Drizzle with lime juice and olive oil, then season with salt and pepper. Toss until evenly coated and set aside.
06 - Heat tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp paper towel and microwave for 20 to 30 seconds until pliable.
07 - Remove the baked cod from the oven and gently flake into large, bite-sized chunks using a fork.
08 - Layer flaked cod pieces onto each warm tortilla. Top with a generous portion of slaw and drizzle generously with the creamy cilantro lime sauce. Garnish with fresh cilantro leaves and serve immediately with lime wedges on the side.
# Expert Hints:
01 -
- The creamy cilantro lime sauce comes together in about two minutes and tastes like something from a coastal taqueria.
- Baking the cod instead of frying keeps things light without sacrificing any of the flavor or texture.
02 -
- Do not skip patting the cod dry because wet fillets will steam instead of bake, leaving you with a rubbery texture and a spice rub that washes right off.
- Letting the sauce rest in the fridge for even ten minutes transforms it from decent to something you will want to eat with a spoon.
03 -
- A microplane zester pulls the perfect amount of lime zest without the bitter white pith underneath, and the same tool makes quick work of the garlic clove if you prefer a finer texture than mincing by hand.
- If the slaw tastes flat, add another small squeeze of lime and a pinch of salt and wait two minutes before tasting again because acid and salt need a moment to wake up the cabbage.