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Baked Cod Fish Tacos

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"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 313
Original recipe yields 6 servings (6 tacos)

Directions

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  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
  6. Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.

Footnotes

  • Cook's Note:
  • You can use corn or flour tortillas.

Nutrition Facts


Per Serving: 313 calories; 10.4 36.2 20 36 531 Full nutrition

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