Description

These Baked Cod Fish Tacos are light, fresh, and full of flavor. The cod is seasoned with chili powder, cumin, and paprika, then baked until flaky. Serve in warm corn tortillas with a creamy cilantro lime sauce, crunchy cabbage, and fresh pico de gallo for a healthy and delicious meal.

Ingredients

Scale

1 lb cod fillets
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small corn tortillas
1 cup shredded purple cabbage
For the Creamy Cilantro Lime Sauce:
1/2 cup sour cream or Greek yogurt
1/4 cup mayonnaise
1/4 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
1 clove garlic, minced
Salt to taste
Optional toppings: pico de gallo, avocado slices, lime wedges

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat cod fillets dry with paper towels. In a small bowl, mix chili powder, cumin, paprika, garlic powder, salt, and pepper. Rub the spice mixture evenly over both sides of the cod.
Place cod on the prepared baking sheet and drizzle with olive oil. Bake for 12-15 minutes, until fish flakes easily with a fork. Let cool slightly, then flake into large chunks.
While cod bakes, make the sauce: In a small bowl, combine sour cream, mayonnaise, cilantro, lime juice, and minced garlic. Season with salt to taste. Stir well and set aside.
Warm tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
Assemble tacos: Place a spoonful of shredded cabbage on each tortilla, top with flaked cod, drizzle with creamy cilantro lime sauce, and add optional toppings like pico de gallo or avocado. Serve with lime wedges.

Notes

For a dairy-free version, use vegan sour cream and mayonnaise. You can substitute the cod with any flaky white fish like halibut or tilapia. The sauce can be made up to 2 days ahead and stored in the fridge.

Nutrition

Calories: 320
Sugar: 3g
Fat: 16g
Carbohydrates: 22g
Protein: 24g