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My review
Baked Cod Fish Tacos
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Adam Bassett
"A personal spin on baked cod fish tacos. When beef or chicken gets tiresome, do something fishy! Omitted cilantro due to personal tastes, but feel free to add if desired."
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Ingredients
45 m servings 313Original recipe yields 6 servings (6 tacos)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 425 degrees F (220 degrees C).
- Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper.
- Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.
- Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl.
- Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
- Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.
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Footnotes
- Cook's Note:
- You can use corn or flour tortillas.