Cod Fish Tacos Recipe

Two Cod Fish Tacos on a plate with lime slices.

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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 Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 221kcal

Author: Judy Wilson

Ingredients

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

Toppings

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

Instructions

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.

Notes

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.

Nutrition