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Cod Fish Tacos

These Cod Fish Tacos are a fresh, flavorful, and easy-to-make meal that's perfect for any day of the week. With tender, flaky cod, spices, and a tangy lime sauce, these tacos are sure to become a new family favorite.

You'll love how the buttery cod pairs with the aromatic spices and fresh, crunchy toppings. Best of all, you can have these delicious tacos on the table in just about 30 minutes, so they’re perfect for busy weeknights.

Cod Fish Tacos topped with tomatoes, cabbage and sauce with a slice of lime on a plate.

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I love these Cod Fish Tacos because they're so simple, but packed with flavor. The cod is rubbed with a delicious blend of cumin, cinnamon, salt, pepper, and Old Bay seasoning, which gives them an interesting flavor without much work at all.

The toppings are where the real party is at. The cabbage slaw is crisp and tangy, the tomatoes add a pop of freshness, and the creamy, spicy lime sauce ties it all together.

These tacos are also super customizable. Don't like cod? Swap in any other white fish, or even shrimp or chicken. Want to add some extra heat? Throw in a few jalapeño slices or a dash of hot sauce. The possibilities are endless!

I love serving these tacos for casual summer dinners on the patio. They are also great for a fun family taco night—just set out all the toppings and let everyone build their own perfect taco.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make cod fish tacos set out on the counter.
  • Cod: A mild, flaky white fish that's perfect for tacos.
  • Corn Tortillas: Soft, delicious, and gluten-free. Warm them up for the best flavor and texture.
  • Old Bay Seasoning: A classic blend of herbs and spices that adds a unique flavor to the fish.
  • Cumin: Cumin is key for giving these cod fish tacos a Mexican flair. 
  • Cinnamon: It might sound crazy, but a touch of cinnamon adds a subtle sweetness and depth to the spice rub.
  • Lime: Fresh lime juice brightens up the cabbage and goes in the spicy lime sauce. 
  • Mayo: The creamy base for the zesty lime sauce. Use your favorite brand.
  • Chili Garlic Paste: Adds a spicy kick to the sauce. Find it in the Asian section of most grocery stores.

How To Make Cod Fish Tacos

First, preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.

In a small bowl, mix together the cumin, cinnamon, salt, pepper, and Old Bay. This is your flavorful spice rub for the fish.

Seasoned cod fish on baking sheet lined with parchment paper.
Baked Cod Fish Tacos on parchment paper lined baking sheet.

Drizzle the cod fillets with olive oil, then sprinkle the spice mix evenly over both sides. Give the fillets a little rub to make sure they're well-coated.

Place the seasoned fish on the prepared baking sheet and pop it in the oven. Bake for 20-25 minutes, until the fish is cooked through and flakes easily with a fork.

Heating a tortilla in a skillet.
Thinly sliced cabbage mixed with the juice of a lime in a bowl.
Cumin, cinnamon, salt, pepper, and Old Bay seasoning in a bowl.

While the fish cooks, get your toppings ready. Warm the tortillas in a skillet with a little olive oil until they're soft and pliable. Shred the cabbage and toss it with lime juice for a quick slaw. Dice up the tomatoes, slice the avocado, and chop some fresh cilantro.

For the sauce, just whisk together the mayo, lime juice, grated garlic, salt, pepper, and chili garlic paste until smooth. Pop it in the fridge until you're ready to serve.

Codfish pulled apart into bite-size pieces.
Codfish in a tortilla, ready to add toppings.

When the fish is done, use a fork to flake it into bite-sized pieces. Pile the flaked fish onto the warm tortillas, then top with the cabbage slaw, tomatoes, avocado, cilantro, and a drizzle of the zesty lime crema.

Serve your cod fish tacos with extra lime wedges on the side for squeezing, and dig in!

Fish Tacos topped with sauce, cabbage, and tomatoes on a corm tortilla.

How To Grill Fish

Preheat your grill to medium-high heat, oil the grates, and cook the seasoned fish for about 3-4 minutes per side until done and it flakes easily.

How To Fry Fish

It's so easy! You can cook fish in a skillet at medium-high heat for 10-12 minutes.

How do I know when the cod fish is done?

The fish should be opaque and flake easily with a fork when it's done. If you have an instant-read thermometer, it should register 145°F in the thickest part of the fillet.

Make-Ahead, Storing and Freezing

Make Ahead: To make ahead, you can prep the toppings and sauce up to a day in advance. The fish is best cooked just before serving, but you can season it and keep it in the fridge for a few hours if needed.

Store: Store any leftover fish, toppings, and sauce separately in airtight containers in the fridge. The fish will keep for up to 3 days, while the toppings and sauce will stay fresh for about 5 days.

Freeze: You can also freeze the cooked fish for up to 1 month. Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge, then reheat gently in the microwave or in a skillet with a splash of water.

Substitutions and Variations

  • Change the fish. Use any firm white fish like halibut, tilapia, or mahi mahi instead of cod.
  • Change the tortillas. Try soft flour tortillas instead of corn for a different texture.
  • Add extra veggies. Add some shredded carrots or radishes to the slaw for extra color and crunch.
  • Give them some heat. Make your cod fish tacos spicy with sliced jalapeños or serrano peppers.
  • Use a different topping. Skip the mayo sauce and use guacamole or salsa instead.

Recipe Tips

  • Pat the fish dry with paper towels before seasoning to help the spices stick.
  • Don't overcrowd the baking sheet, or the fish may steam instead of getting nice and flaky.
  • Warm the tortillas in a damp paper towel in the microwave if you're short on time.
  • Taste the sauce and adjust the seasonings to your liking. Add more chili paste for extra heat, or a pinch of sugar for sweetness.
Fish Tacos are made with cod, topped with cabbage, sauce, and tomatoes, and served with lime slices.

These tacos are great with a side of Mexican rice, black beans, or a simple green salad. Don't forget the chips and salsa or guacamole for snacking!

More Mexican Inspired Dinner Ideas

These Cod Fish Tacos are proof that delicious meals don't have to be complicated or time-consuming. Next time you're craving a dish that is light and full of flavor, give these tasty tacos a try!

Two Cod Fish Tacos on a plate with lime slices.

Cod Fish Tacos Recipe

Author: Judy Wilson
These delicious Cod Fish Tacos are a fresh, flavorful, and easy-to-make meal with tender, flaky cod, spices, and a tangy lime sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 8
Calories 221 kcal


  • 1 pound Alaskan Cod
  • 8 corn tortillas
  • ½ teaspoon old bay seasoning
  • 1 teaspoon cumin
  • ¼ teaspoon cinnamon
  • 1 teaspoon Kosher Salt
  • ½ teaspoon black Pepper
  • 3-4 teaspoons olive oil


  • 1 tomato diced
  • 1 cup thinly sliced cabbage
  • 1 Tablespoon lime juice
  • Limes for serving (optional)
  • Avocado (optional)
  • cilantro (optional)

Sauce Ingredients

  • ½ cup mayo
  • juice of one lime
  • 2 Garlic cloves grated or minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 Tablespoon chili garlic paste


  • Preheat your oven to 375 degrees F and prep a baking sheet with parchment
    paper and set aside.
  • In a small bowl, combine cumin, cinnamon, salt, pepper, and old bay. Drizzle
    your fish with olive oil and sprinkle seasoning on both sides of your fish; gently rub in the oil and spices. Bake for 20-25 minutes.
  • While the fish is baking, prep your toppings and tortillas. Heat your tortillas on
    a skillet with olive oil, 2-3 minutes on each side on medium-high heat.
  • Thinly shred or slice your cabbage and place it in a small bowl, combining it with lime juice.
  • To make your sauce combine all sauce ingredients in a small bowl, and place in the fridge until you are ready to serve.
  • Once the fish is done, flake with a fork into smaller pieces. Place a few pieces
    on a tortilla, top with cabbage, red onion, tomato, cilantro, and sauce.


When done, the fish should be opaque and flake easily with a fork. If you have an instant-read thermometer, it should register 145°F in the thickest part of the fillet.
Store any leftover fish, toppings, and sauce separately in airtight containers in the fridge. The fish and sauce will keep for up to 3 days.


Calories: 221kcalCarbohydrates: 14gProtein: 12gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 30mgSodium: 715mgPotassium: 324mgFiber: 2gSugar: 1gVitamin A: 51IUVitamin C: 5mgCalcium: 46mgIron: 1mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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