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Fish Tacos

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Is Taco Tuesday a thing in your house? If you said no, this recipe for Fish Tacos may just change your mind! They are super easy to make, you just bake the fish in the oven, then top them with all of your favorite toppings. Easy Peasy, right? There is even a super simple garlic-lime sauce to drizzle over the top…..

Prepare yourself for the best and easiest baked Fish Tacos recipe! cookingwithcurls.com

A light, fresh, and healthy meal is ready in no time! Do you see those chunks of tender cod peeking through? These are seriously the best and easiest Fish Tacos, and they are perfect for many different diets…just keep ready, I’ll explain.

These easy and healthy Fish Tacos are sure to become a family favorite! cookingwithcurls.com

How to make easy Cod Fish Tacos:

Preheat oven to 375  degrees. Line a baking sheet with foil or parchment paper, set aside.

Whisk the garlic-lime sauce ingredients together in a small bowl. Cover and refrigerate until ready to use…..

Whisk the garlic-line sauce together in a small bowl cookingwithcurls.com

Mix the cumin, chili powder, salt and pepper together in a small bowl. Sprinkle the mixture over both sides of the cod and place on the baking sheet…..

Seasoned fish on a foiled lined baking sheet cookingwithcurls.com

Drizzle with olive oil and place in the oven. Bake for 20 minutes, until fish flakes with a fork.

For a crispier fish, broil for 3 to 5 minutes until the edges are browned…..

Fish baked to perfection cookingwithcurls.com

Remove from oven and set aside. Chop into bite-sized pieces before serving…..

Fish chopped into bite-sized pieces cookingwithcurls.com

Heat a cast iron skillet over medium-high heat. Place the tortillas on the skillet to heat through, flipping over to warm both sides…..

Corn tortilla heated in a cast iron skillet cookingwithcurls.com

To assemble the Fish Tacos:

Place fish on the warm tortilla…..

Place fish in the center of a corn tortilla cookingwithcurls.com

Top with cabbage, tomatoes, onion, avocado, or toppings of your choice…..

Top the Fish Tacos with cabbage, tomatoes, onions, and avocado cookingwithcurls.com

Drizzle with prepared sauce and garnish with crumbled Queso Fresco or Cojito {if desired}…..

Tender cod is seasoned and baked to perfection, then wrapped in warm tortillas and topped with your favorite toppings to create the best Fish Tacos around! cookingwithcurls.com

Serve with lime wedges for a little extra zing!

Notes:

  • I used frozen, wild-caught cod. You could also substitute skinless halibut, any other white fish or even salmon.
  • For spicier tacos, add cayenne or Sriracha sauce.

To make Paleo Fish Tacos:

  • Substitute Cassava Flour Tortillas for the corn tortillas.
  • Make the garlic-lime sauce with Easy Blender Mayonnaise {whole30 compliant}. I suggest using a stick blender and a mason jar for less mess. 😉
  • Substitute lettuce leaves for Whole 30 compliant tacos.

Some additional Taco Recipes for you to try:

For a spicier sauce, try my Chipotle Crema:

  • 1/2 cup mayonnaise
  • 1/4 cup heavy cream or coconut milk (the kind in a can)
  • 1 Large clove garlic (pressed or finely minced)
  • 1 Tablespoon chopped cilantro
  • 1 teaspoon adobo sauce {add more for more heat!!}
  • Whisk together and chill until ready to use.

So who’s ready for Fish Tacos?

Enjoy!!

Prepare yourself for the best and easiest baked Fish Tacos recipe! cookingwithcurls.com

Fish Tacos

Tender cod is seasoned and baked to perfection, then wrapped in warm tortillas and topped with your favorite toppings to create the best Fish Tacos around!
5 from 2 votes
Print Rate
Course: Main Course
Cuisine: Mexican
Keyword: cod, fish, tacos, recipe, easy
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Servings: 4 Servings
Calories: 468kcal
Author: Lisa Johnson

Ingredients

For the Fish Tacos

  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 ¼ pounds cod fillet (defrosted if using frozen)
  • 1 Tablespoon olive oil
  • ¼ head red cabbage (thinly sliced)
  • ½ cup diced red onion
  • 1 avocado (sliced)
  • 2 Roma tomatoes (diced)
  • ½ cup chopped cilantro
  • 8 small white corn tortillas
  • 2 limes (sliced into 8 wedges)

Garlic-Lime Sauce

  • ½ cup mayonnaise
  • 1 large clove garlic (pressed or finely minced)
  • 2 Tablespoons lime juice
  • ½ teaspoon chili powder (substitute cayenne for more heat)
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon sea salt
  • 2 Tablespoons Cashewmilk (to thin - use more if needed)

Instructions

  • Preheat oven to 375 degrees. Line a baking sheet with foil or parchment paper, set aside.
  • Whisk the Garlic-Lime Sauce ingredients together in a small bowl. Cover and refrigerate until ready to use
  • Mix the cumin, chili powder, salt and pepper together in a small bowl. Sprinkle the mixture over both sides of the cod and place on the baking sheet.
  • Drizzle with olive oil and place in the oven. Bake for 20 minutes, until fish flakes with a fork.
  • For a crispier fish, broil for 3 to 5 minutes until the edges are browned.
  • Remove from oven and set aside. Chop into bite-sized pieces before serving.
  • Heat a cast iron skillet over medium-high heat. Place the tortillas on the skillet to heat through, flipping over to warm both sides.

To Assemble the Fish Tacos

  • Place fish on the warm tortilla.
  • Top with cabbage, tomatoes, onion, avocado, or toppings of your choice.
  • Drizzle with prepared sauce and garnish with crumbled Queso Fresco or Cojito {if desired}.
  • Serve with lime wedges for a little extra zing!

Notes

  • I used frozen, wild-caught cod. You could also substitute skinless halibut, any other white fish or even salmon.
  • For spicier tacos, add cayenne or Sriracha sauce.

To make Paleo Fish Tacos:

  • Substitute Cassava Flour Tortillas for the corn tortillas.
  • Make the garlic-lime sauce with Easy Blender Mayonnaise {whole30 compliant}. I suggest using a stick blender and a mason jar for less mess. 😉
  • Substitute lettuce leaves for Whole 30 compliant tacos.

Nutrition

Calories: 468kcal | Carbohydrates: 17g | Protein: 28g | Fat: 33g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 726mg | Potassium: 1103mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1290IU | Vitamin C: 54.6mg | Calcium: 71mg | Iron: 1.7mg

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