Description
These flavorful Cod Fish Tacos are a quick and delicious meal perfect for any weeknight. Baked Alaskan cod is seasoned with a blend of spices, then topped with fresh cabbage slaw, diced tomato, creamy lime-garlic sauce, and optional avocado and cilantro, all wrapped in warm corn tortillas. Ready in just 30 minutes, this recipe combines light, fresh ingredients with a savory baked fish for satisfying and wholesome tacos.
Ingredients
Scale
Fish and Seasoning
- 1 pound Alaskan cod
- ½ teaspoon Old Bay seasoning
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3-4 teaspoons olive oil
Toppings
- 1 tomato, diced
- 1 cup thinly sliced cabbage
- 1 tablespoon lime juice
- Limes for serving (optional)
- Avocado (optional)
- Cilantro (optional)
Sauce
- ½ cup mayonnaise
- Juice of one lime
- 2 garlic cloves, grated or minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon chili garlic paste
Tortillas
- 8 corn tortillas
- Olive oil for heating tortillas
Instructions
- Preheat and Season Fish: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a small bowl, mix together the ground cumin, ground cinnamon, kosher salt, black pepper, and Old Bay seasoning. Drizzle the Alaskan cod with olive oil, then sprinkle the seasoning blend evenly on both sides of the fish. Gently rub the oil and spices into the fish to coat thoroughly.
- Bake the Fish: Place the seasoned cod on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the fish is opaque and flakes easily with a fork.
- Prep Toppings and Tortillas: While the fish bakes, prepare the toppings. Thinly slice the cabbage and toss it with lime juice in a small bowl to create a fresh slaw. Dice the tomato and set aside. Heat a skillet over medium-high heat, brush lightly with olive oil, and warm each corn tortilla for 2-3 minutes per side until pliable and slightly toasted. Keep tortillas warm.
- Make the Sauce: In a small bowl, combine mayonnaise, lime juice, grated or minced garlic, salt, black pepper, and chili garlic paste. Mix well until fully incorporated. Chill the sauce in the refrigerator until ready to serve to meld flavors.
- Assemble the Tacos: Once the fish is done baking, flake it into bite-sized pieces using a fork. Place several pieces of flaked cod on each warm tortilla. Top with the cabbage slaw, diced tomato, and additional optional toppings such as cilantro and avocado slices. Drizzle with the prepared lime-garlic chili sauce. Serve immediately with lime wedges on the side if desired.
Notes
- You can adjust the spice level of the sauce by varying the amount of chili garlic paste.
- For a gluten-free meal, ensure your corn tortillas are certified gluten-free.
- Leftover fish can be stored in the refrigerator for up to 2 days and reheated gently before assembling tacos.
- Feel free to add other toppings like shredded cheese, sour cream, or pickled onions for extra flavor.
- To make the cabbage slaw more vibrant, you can add thinly sliced red onion or chopped jalapeños.
