Cod Fish Tacos with Cabbage Slaw and Lime Mayo Recipe
If you’ve ever dreamed of a taco night that feels fresh, flavorful, and just a little bit fancy without the fuss, then this Cod Fish Tacos with Cabbage Slaw and Lime Mayo Recipe is about to become your new go-to. Tender, flaky cod infused with warm spices meets crisp, tangy cabbage slaw and a creamy lime mayo that adds the perfect zing. Each bite offers a perfect balance of textures and flavors that’ll have you craving more, whether it’s a casual weeknight or a laid-back weekend feast with friends.
Ingredients You’ll Need
All you need for these tacos are simple ingredients that pack a flavorful punch. Each one plays a crucial role in creating a dish that’s vibrant, balanced, and irresistibly delicious from the first bite to the last.
- Alaskan cod (1 pound): The star of the dish, firm yet flaky and mild, perfect for absorbing seasonings.
- Corn tortillas (8): A warm, slightly sweet base that complements the fish without overpowering it.
- Old Bay seasoning (½ teaspoon): A classic spice blend that adds depth and a subtle seafood-friendly kick.
- Ground cumin (1 teaspoon): Brings a warm earthiness that enhances the cod’s natural flavor.
- Ground cinnamon (¼ teaspoon): A hint of unexpected warmth tying the spices together beautifully.
- Kosher salt (1 teaspoon): Essential for bringing out all the flavors in the dish.
- Black pepper (½ teaspoon): Adds a little spicy brightness.
- Olive oil (3-4 teaspoons): Helps to keep the fish moist and adds a nice richness.
- Tomato (1, diced): Adds freshness and a pop of juicy color.
- Cabbage (1 cup thinly sliced): Provides satisfying crunch and a slightly peppery bite.
- Lime juice (1 tablespoon): Brightens and balances the slaw with citrusy tartness.
- Mayonnaise (½ cup): Creates a creamy base for the lime mayo sauce.
- Juice of one lime: Infuses the mayo with a fresh zesty flavor.
- Garlic cloves (2, grated or minced): Adds a lovely savory punch to the sauce.
- Salt & pepper (1 teaspoon each): Season the lime mayo perfectly.
- Chili garlic paste (1 tablespoon): Brings a spicy, garlicky heat to the mayo that ties everything together.
- Limes for serving (optional): To squeeze on top for extra brightness.
- Avocado (optional): Creamy slices add richness and balance any heat.
- Cilantro (optional): Fresh and herbal, perfect for garnish.
How to Make Cod Fish Tacos with Cabbage Slaw and Lime Mayo Recipe
Step 1: Season and Bake the Cod
Start by preheating your oven to 375 degrees Fahrenheit and lining a baking sheet with parchment paper. Mix together the warm spices—ground cumin, cinnamon, Old Bay, salt, and pepper—then drizzle olive oil over your cod. Rub the seasoning blend into the fish on both sides so every bite is bursting with flavor. Pop it in the oven and bake for about 20 to 25 minutes until it flakes apart gently with a fork.
Step 2: Prepare the Toppings and Tortillas
While the cod bakes, get your toppings ready. Warm your corn tortillas in a skillet with a little olive oil until they’re soft with a slight char. Shred or thinly slice your cabbage and toss it in lime juice to give it a lively punch of acidity that cuts through the creamy mayo perfectly.
Step 3: Make the Lime Mayo Sauce
Whisk together mayonnaise, fresh lime juice, grated garlic, salt, pepper, and chili garlic paste in a small bowl. Pop it in the fridge to chill, allowing all those vibrant flavors to meld into a tangy, slightly spicy sauce that’s the perfect finishing touch for your tacos.
Step 4: Assemble Your Tacos
Once your cod is baked and flaked into tender pieces, build your tacos by layering the fish onto warm tortillas, then topping with cabbage slaw, diced tomato, fresh cilantro if you like, and a generous drizzle of that luscious lime mayo. Each bite will be a mouthwatering combination of crispy, creamy, spicy, and fresh.
How to Serve Cod Fish Tacos with Cabbage Slaw and Lime Mayo Recipe
Garnishes
Simple garnishes can elevate your taco experience. Try a few lime wedges for squeezing, avocado slices for creamy coolness, and some fresh cilantro leaves to brighten the flavors and add a pop of green. Each garnish enhances the profile of these tacos without overshadowing the star ingredients.
Side Dishes
Pair your cod fish tacos with classic Mexican sides like Mexican street corn (elote), black bean salad, or a light quinoa salad tossed with fresh lime and herbs. Even a simple bowl of tortilla chips with salsa will complement these tacos beautifully, turning your meal into a festive, colorful spread.
Creative Ways to Present
For a fun twist, serve your Cod Fish Tacos with Cabbage Slaw and Lime Mayo Recipe on a large platter where everyone can build their own tacos. You can also turn this into a taco salad by layering the ingredients over crunchy tortilla strips with a drizzle of lime mayo. No matter how you present it, this dish’s vibrant colors and textures make it irresistible.
Make Ahead and Storage
Storing Leftovers
Because the fish and slaw hold up well, you can store leftovers separately in airtight containers in the refrigerator for up to 2 days. Keeping the tortillas apart until serving prevents them from getting soggy, so they stay nice and pliable.
Freezing
While the cooked cod can be frozen, the cabbage slaw and lime mayo sauce do not freeze well due to their textures. For best results, freeze the fish in an airtight container for up to 2 months, and prepare fresh slaw and sauce when you’re ready to enjoy the tacos again.
Reheating
Gently reheat your cod in a warm oven or on the stovetop to keep it flaky and moist—avoid the microwave if you can to prevent it from drying out. Warm your tortillas separately and add fresh cabbage and lime mayo when serving for that perfect fresh bite.
FAQs
Can I use a different type of fish for this recipe?
Absolutely! While Alaskan cod is ideal for its flaky texture and mild flavor, other white fish like tilapia or haddock work wonderfully as substitutes. Just adjust baking times slightly depending on the thickness of the fillet.
How spicy is the lime mayo sauce?
The chili garlic paste provides a mild to medium heat that can be adjusted by adding more or less based on your preference. If you like it milder, reduce the amount or omit it entirely for a creamy, tangy mayo without the kick.
Can these tacos be made gluten-free?
Yes, they already are if you use corn tortillas, which are typically gluten-free. Just double-check your chili garlic paste and other seasonings to ensure they don’t contain hidden gluten.
Is it better to bake or pan-fry the fish?
Baking is a healthier, hands-off method that locks in moisture, but if you prefer a crispier exterior, you can lightly pan-fry the seasoned cod in olive oil. Either way, this recipe is flexible and delicious!
How far ahead can I prepare the cabbage slaw?
The cabbage slaw is best made fresh or up to a few hours ahead for maximum crunch and brightness. Stored in the fridge with lime juice, it will keep well for about 4 hours without losing texture.
Final Thoughts
There’s a reason this Cod Fish Tacos with Cabbage Slaw and Lime Mayo Recipe has become such a beloved favorite. It’s easy to make, packed with layers of amazing flavors, and perfect for any occasion. Whether you’re feeding family or impressing friends, these tacos are a guaranteed crowd-pleaser. Give it a try—you’ll wonder how you ever lived without this perfect taco combo!
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Cod Fish Tacos with Cabbage Slaw and Lime Mayo Recipe
- Total Time: 30-35 minutes
- Yield: 8 tacos 1x
Description
This Cod Fish Tacos recipe features tender baked Alaskan cod seasoned with a flavorful blend of Old Bay, cumin, and cinnamon. Served on warm corn tortillas and topped with zesty lime cabbage slaw, fresh tomato, cilantro, and a creamy chili garlic sauce, these tacos bring a delicious, fresh twist to a classic favorite. Ideal for a quick, healthy weeknight meal, these tacos create a vibrant balance of flavors and textures with just 30 minutes of prep and cooking time.
Ingredients
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 & Tortillas
- 8 corn tortillas
- 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
Instructions
- Preheat and Season the Fish: Preheat your oven to 375°F and line a baking sheet with parchment paper. In a small bowl, mix together cumin, cinnamon, kosher salt, black pepper, and Old Bay seasoning. Drizzle the cod with olive oil and sprinkle the seasoning mixture on both sides, gently rubbing it in to coat the fish evenly.
- Bake the Cod: Place the seasoned cod on the prepared baking sheet and bake in the oven for 20 to 25 minutes, or until the fish is opaque and flakes easily with a fork.
- Prepare the Tortillas and Cabbage Slaw: While the fish bakes, heat a skillet over medium-high heat and warm the corn tortillas with a bit of olive oil, about 2 to 3 minutes per side until soft and slightly toasted. Thinly shred the cabbage and toss it in a small bowl with fresh lime juice to create a bright and tangy slaw.
- Make the Sauce: Combine mayonnaise, lime juice, grated or minced garlic, salt, black pepper, and chili garlic paste in a small bowl. Mix well, then refrigerate until ready to serve to develop the flavors.
- Assemble the Tacos: Once baked, flake the cod gently with a fork into bite-sized pieces. Place several pieces on each warm tortilla, then top with cabbage slaw, diced tomato, cilantro, and a drizzle of the chili garlic sauce. Add optional slices of avocado and a squeeze of fresh lime if desired.
- Serve and Enjoy: Serve the fish tacos immediately while warm, accompanied by lime wedges for extra zest and any additional preferred garnishes.
Notes
- You can substitute Alaskan cod with any mild white fish like haddock or tilapia.
- If you prefer a spicier kick, add more chili garlic paste or a pinch of cayenne pepper to the sauce.
- For gluten-free tacos, ensure the corn tortillas are certified gluten-free.
- To make this recipe dairy-free, use a vegan mayonnaise alternative.
- Leftover baked fish can be stored in the fridge for up to 2 days, but it’s best fresh for texture.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
