30-Minute Baked Cod Fish Tacos from Frozen Cod
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!
Servings: 4
Equipment
- sheet pan
- cutting board
- sharp knife
Ingredients
- 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
Lime Cabbage
- 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.
Jalapeno Crema
- ⅔ cup Mexican Crema
- 2-4 teaspoons minced jalapeno This can be fresh or pickled
- ½ teaspoon salt
Other
- 8 corn tortillas or flour tortillas if you prefer.
- Any other toppings you choose
Instructions
- 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.
Notes
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 slaw is better with a little marinating time. If you can, it is best to make 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.