Description
These flavorful Cod Fish Tacos are a delicious and healthy meal perfect for any occasion. Tender baked Alaskan cod seasoned with warm spices pairs wonderfully with fresh cabbage slaw, a zesty lime-infused mayonnaise sauce, and lightly toasted corn tortillas. Ready in just 30 minutes, this recipe serves 8 and offers a vibrant blend of textures and tastes that will satisfy taco lovers.
Ingredients
Scale
Fish
- 1 pound Alaskan cod
- 3-4 teaspoons olive oil
- ½ teaspoon Old Bay seasoning
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Tortillas & Toppings
- 8 corn tortillas
- 1 cup thinly sliced cabbage
- 1 tablespoon lime juice
- 1 tomato, diced
- Cilantro (optional, for garnish)
- Limes for serving (optional)
- Avocado (optional, for serving)
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
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 the cumin, cinnamon, Old Bay seasoning, kosher salt, and black pepper. Drizzle the cod with olive oil on both sides and rub the seasoning mixture evenly over the fish.
- Bake the Fish: Place the seasoned cod on the prepared baking sheet and bake for 20-25 minutes until the fish is cooked through 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. Heat a skillet over medium-high heat and warm each corn tortilla, brushing lightly with olive oil. Cook tortillas for 2-3 minutes on each side until warm and slightly toasted.
- Make Sauce: In a small bowl, combine mayonnaise, lime juice, minced garlic, salt, black pepper, and chili garlic paste. Mix well and refrigerate until ready to serve.
- Assemble Tacos: Once the cod is cooked, use a fork to flake the fish into bite-sized pieces. Place pieces on each warmed tortilla, then top with cabbage slaw, diced tomato, cilantro if using, and a generous drizzle of the prepared sauce. Serve with lime wedges and avocado slices if desired.
Notes
- Use fresh Alaskan cod or a similar white fish for best results.
- Adjust the amount of chili garlic paste in the sauce to control heat level.
- For a dairy-free option, substitute mayonnaise with a vegan mayo or Greek yogurt.
- To save time, prepare the sauce and cabbage slaw ahead of baking the fish.
- Serve with extra lime wedges to enhance the fresh flavor.
