Name: Fish Tacos
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 4 Servings
Ingredients: 1/2 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon sea salt; 1/4 teaspoon ground black pepper; 1 1/4 pounds cod fillet ((defrosted if using frozen)); 1 Tablespoon olive oil; 1/4 head red cabbage ((thinly sliced)); 1/2 cup diced red onion; 1 avocado ((sliced)); 2 Roma tomatoes ((diced)); 1/2 cup chopped cilantro; 8 small white corn tortillas; 2 limes ((sliced into 8 wedges)); 1/2 cup mayonnaise; 1 large clove garlic ((pressed or finely minced)); 2 Tablespoons lime juice; 1/2 teaspoon chili powder ((substitute cayenne for more heat)); 1/4 teaspoon ground black pepper; 1/4 teaspoon sea salt; 2 Tablespoons Cashewmilk ((to thin - use more if needed))

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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…..

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.

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…..

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.

Some additional Taco Recipes for you to try:

Fish Tacos with Papaya Mango Salsa

Grilled Shrimp Tacos

Mexican Style Shredded Beef

Instant Pot Salsa Verde Shredded Chicken

Instant Pot Salsa Chicken – tomato salsa

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!!

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!

0 from 0 votes

Course: Main Course

Cuisine: Mexican

Keyword: cod, fish, tacos, recipe, easy

Prep Time: 10 minutes

Cook Time: 23 minutes

Total Time: 33 minutes

Servings: Servings

Calories: 468kcal

Author: Lisa Johnson

Ingredients

For the Fish Tacos

1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 1/4 pounds cod fillet (defrosted if using frozen)
1 Tablespoon olive oil
1/4 head red cabbage (thinly sliced)
1/2 cup diced red onion
1 avocado (sliced)
2 Roma tomatoes (diced)
1/2 cup chopped cilantro
8 small white corn tortillas
2 limes (sliced into 8 wedges)

Garlic-Lime Sauce

1/2 cup mayonnaise
1 large clove garlic (pressed or finely minced)
2 Tablespoons lime juice
1/2 teaspoon chili powder (substitute cayenne for more heat)
1/4 teaspoon ground black pepper
1/4 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

Fish Tacos