This seasoned cod fish taco recipe combines previously frozen and now baked cod with a shredded red cabbage slaw and jalapeño crema! The cod tacos are quick to make, flavorful, and best of all, ready to serve for dinner in just 30 minutes!
This Baked Cod Tacos Recipe is just what you need on a busy day. It is so easy to make and the ultimate crowd-pleaser!
I love meals like this one that you can easily throw together quickly - like 30 minutes quick. If you prepare everything in order, it comes together so easily.
As if the ease of this recipe wasn't enough to entice you to make it, let me tell you about the flavor! The flaky cod and delicious melding of flavors are worth the effort as well.
Love tacos? Then you've got to try this grilled chicken tacos recipe! Your family is going to love it! But if you prefer to stick with fish, I've got plenty of easy recipes with seafood you can explore!
Why You Will Love Baked Fish Tacos
- A light taco option the whole family will love!
- Quick and easy recipe that's perfect for busy weeknights!
- Great flavor! From the lightly charred tortillas to the marinated fish and yummy toppings, this fish recipe truly delivers!
- Cod Filets: Depending on where you live and the available fish you can use fresh or frozen. I live in Idaho, so we do not have fresh cod. I like to buy mine frozen from Costco in individually sealed packs. Even better frozen fish is very inexpensive to buy as well.
- Olive Oil: I love to use olive oil, but you can use any other oil you like.
- Lime Juice: I love the tarter flavor of limes but you can also use lemon juice if you like it better. No matter which you choose, stick with fresh if possible.
- Spices: I prefer to use a blend of garlic powder, chili powder, cayenne, cumin, salt, and paprika for the cod fish taco seasoning. I know it seems like a lot, but they all play an important role and many are pantry staples you may already have in the cabinet.
- Corn Tortillas: You can also use flour tortillas if you like them better.
- Slaw Ingredients: You will need some cabbage, red onions, cilantro, and lime to make a simple marinated slaw for the tacos.
- Mexican Crema: I used this to make a jalapeno crema for topping baked fish tacos. It's a thin sour cream, that's commonly used in Mexican recipes. You can find it in many large grocery stores these days with other refrigerated dairy. You can also use sour cream if you prefer.
- Jalapenos: We love them and throw them on everything!
- Cotija cheese: You don't have to add cheese, but I love the cotija with mine or you can use another cheese you prefer.
What Type Of Fish is Best For Fish Tacos?
If I am being perfectly honest, halibut is my favorite. However, we do not live in Alaska anymore, and halibut is really expensive to buy. So, unfortunately, it doesn't make it to our table very often anymore!
Cod is a great alternative. It is a mild-flavored white fish and perfect for tacos as the seasoning really shines through. Cod is a great fish to try if you are serving someone who doesn't really like fish. It is mild enough that most people like it.
Other options include tilapia or mahi mahi. I'd highly recommend choosing any mild-flavored fish because it works so well with the taco seasonings.
How to Make Cod Fish Tacos
If you follow these steps in order, this meal will come together quickly. Let's get started!
PRO TIP: If you're using frozen fish, don't forget you need to thaw it out ahead of time. The safest way to thaw it is in the fridge overnight.
- Make your marinade. Mix the olive oil and spices together in a large bowl.
- Marinate your fish. Add the fish and rub the spice mixture over the filets. I let mine sit for about 15 minutes to absorb the flavors.
- Make the slaw. Mix your cabbage, red onions, cilantro, lime juice, and salt in a bowl and set it aside.
- Mix up the crema. Combine the crema with jalapeno and a bit of salt.
- Transfer the fish filets to a baking sheet and broil for 5 minutes, or maybe a little longer if it is a thick filet.
- Char your tortillas and throw it all together! I like to add the fish first and then a bit of the cabbage slaw.
- Top them with a sprinkle of cheese and you're ready to eat!
I am telling you, it is really fast! That is it. Now, sit back and enjoy. You deserve it.
What to Serve with Fish Tacos
Let me just say, that the world is open to you when it comes to toppings. I have made my suggestions above, but let me note some other great options.
- For your veggies, you can always use tomatoes, lettuce, bell pepper, roasted squash, red onions, or anything else you love on tacos. Honestly, I have tried them in so many ways.
- Pickled onions and jalapenos make a great tangy topping for tacos. They're both really great!
- For the cheese, I used cotija. This is not the only one though, I also love pepper jack, cheddar, and even cheese blends. I know, so American, right?
- Change up the sauce. You can go with green salsa, tomato salsa, mango salsa, or peach salsa with the fish!
Looking for some fun drinks to serve with tacos? Here are just a few I really love.
- Blackberry Mojito Mocktail
- Strawberry Mango Agua Fresca
- Pineapple Strawberry Agua Fresca
- Summertime Virgin Sangria
Tips For Making Baked Fish Tacos
- Make sure not to overcook the fish. This is really important. When I say this fish cooks in about 5 minutes, I mean it cooks in 5 minutes.
- If you are not familiar with cooking fish, it might seem a little underdone. That is what you want. There is nothing worse than dry fish.
- The cabbage slaw for cod fish tacos is better with a little marinating time. If you can, it is best to do this in the morning. If you don't have time, don't worry about it. It is still really good with a good mix.
- I like to char my tortillas over a flame, but if that isn't your thing, you can always heat on a pan or griddle.
More Fish and Seafood Recipes
30-Minute Baked Cod Fish Tacos from Frozen Cod
- sheet pan
- cutting board
- sharp knife
- 1 ½-2 pounds cod
- 1 tablespoon fresh lime juice
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon salt
- ½ teaspoon powdered garlic
- ½ teaspoon cumin
- 1 teaspoon paprika
- ½-1 teaspoon cayenne If you like it spicier, I would say use 1 teaspoon
- 2 cups thinly sliced red cabbage
- ¼ cup thinly sliced red onion
- ½ cup chopped cilantro
- 2 tablespoons fresh lime juice
- 1-2 teaspoons salt mix in 1 teaspoon salt first, taste then adjust, add more as needed.
- ⅔ cup Mexican Crema
- 2-4 teaspoons minced jalapeno This can be fresh or pickled
- ½ teaspoon salt
- 8 corn tortillas or flour tortillas if you prefer.
- Any other toppings you choose
- Mix the lime juice, olive oil, and other seasonings for the cod. Toss the fish to coat and set this aside for at least 15 minutes.
- While the fish is marinating, start slicing your cabbage, onions and whatever other toppings you are using.
- Mix your cabbage, red onions, cilantro, lime juice, and salt. Set aside.
- Mix your crema, jalapeno, and salt. Set this aside as well.
- Set your oven to broil, on high if you have that setting.
- Place the fish on a baking sheet.
- Broil for 5 minutes, or maybe a little longer if it is a thick filet.
- Remove from the oven.
- Char your tortillas.
- Break your fish into smaller pieces, and assemble the tacos.
- That is it!! Now, sit back and enjoy. You deserve it.