Baked Cod Tacos Cilantro Lime (Print Version)
Flaky cod, crisp slaw, and tangy cilantro lime sauce in warm tortillas
# What You'll Need:
→ Baked Cod
01 - 1 lb skinless cod fillets
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp ground cumin
05 - ½ tsp 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 tbsp mayonnaise
10 - 1 small garlic clove, minced
11 - 1 tbsp 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 tbsp fresh lime juice
18 - 1 tbsp 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
# Step-by-Step Guide:
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, ground cumin, garlic powder, salt, and pepper. Squeeze lime juice over the fillets and gently rub the seasonings to coat all surfaces.
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, whisk together the sour cream or Greek yogurt, mayonnaise, minced garlic, lime juice, lime zest, and chopped cilantro in a small bowl until smooth. Season with salt and pepper to taste, then refrigerate until ready to serve.
05 - In a medium bowl, combine the shredded cabbage and julienned carrot. Drizzle with lime juice and olive oil, toss to coat evenly, and season with salt and pepper. 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 generously with the prepared slaw and drizzle with the creamy cilantro lime sauce. Garnish with fresh cilantro leaves and serve immediately with lime wedges on the side.
# Expert Suggestions:
01 -
- Baking the cod instead of frying means you get all the bold flavor without the mess or the heavy greasy feeling afterward.
- The cilantro lime sauce comes together in about ninety seconds and tastes like something from a restaurant that charges eighteen dollars for a taco.
- Everything cooks in under fifteen minutes, which means this dish handles chaotic weeknights without breaking a sweat.
02 -
- Wet fish will steam instead of bake, so patting the cod completely dry before seasoning is the single most important step for getting golden, flaky results.
- Letting the sauce rest in the fridge for even ten minutes transforms it from a bland dip into something sharp and herbaceous that tastes like it took an hour to make.
03 -
- Toast the cumin and smoked paprika in a dry pan for thirty seconds before seasoning the fish and the fragrance will fill your kitchen and deepen the flavor dramatically.
- Use your hands to toss the slaw rather than a utensil because the gentle pressure from your fingers breaks down the cabbage just enough to soften it without making it watery.