Baked Cod Cilantro Lime Tacos (Printable)
Tender baked cod in warm tortillas topped with fresh slaw and zesty cilantro lime sauce. Ready in 35 minutes.
# Ingredient List:
→ 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 - Kosher 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 - Kosher 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 - Kosher 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
# Directions:
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 seasonings to coat evenly.
03 - Bake for 12 to 15 minutes, or until the cod flakes easily when tested with a fork and reaches an internal temperature of 145°F.
04 - While the cod bakes, combine the sour cream or Greek yogurt, mayonnaise, minced garlic, lime juice, lime zest, and chopped cilantro in a small bowl. Whisk until smooth, season with salt and pepper, and refrigerate until ready to serve.
05 - In a separate mixing bowl, combine the shredded cabbage and julienned carrot. Drizzle with lime juice and olive oil, season with salt and pepper, and toss until evenly coated.
06 - Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave in a damp towel for 20 to 30 seconds until pliable.
07 - Remove the cod from the oven and gently flake into large, bite-sized chunks using a fork.
08 - Layer flaked cod onto each warm tortilla, top with a generous portion of slaw, and drizzle with the creamy cilantro lime sauce. Garnish with fresh cilantro leaves and serve immediately with lime wedges.
# Expert Tips:
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 the house from smelling like a fish fry for three days while still giving you that flaky, tender filling.
- The whole meal comes together in about 35 minutes, which means it is fast enough for a Tuesday but special enough for company.
02 -
- Wet fish will not brown properly, so take the extra minute to pat the cod completely dry before adding oil and spices.
- Overbaking cod by even two minutes turns it from buttery and flaky to dry and chalky, so start checking at the 12 minute mark.
03 -
- Let the sauce sit in the fridge for at least 15 minutes before serving because the garlic and lime need time to soften and blend into something magical.
- Doubling the sauce recipe is never a mistake since it disappears fast and works as a dip, dressing, or marinade for days.