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
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 & 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
