Ingredients
Cod
- 600 g boneless skinless cod fillets about 1⅓ lb; thawed, if frozen, and patted dry
- 15 ml olive oil 1 tablespoon
- 4 g smoked paprika 2 teaspoons
- 2 g ground cumin 1 teaspoon
- 2 g garlic powder ½ teaspoon
- 3 g fine salt ½ teaspoon total: 2 g for fish and 1 g for slaw
- 0.5 g black pepper ¼ teaspoon
- 45 ml fresh lime juice 3 tablespoons total: 15 ml each for fish, slaw and sauce
Slaw and sauce
- 200 g purple cabbage about 2½ cups, thinly shredded
- 70 g carrot about ½ cup, coarsely grated
- 15 g fresh cilantro roughly chopped
- 120 g plain 2% Greek yogurt about ½ cup
- 15 ml water 1 tablespoon, to thin sauce
Assembly
- 8 small corn tortillas 6-inch; about 200 g total
- 150 g avocado flesh about 1 medium avocado, sliced
Equipment
- Rimmed baking sheet
- Oven-safe parchment paper
- Instant-read food thermometer
- mixing bowls
- Whisk and fork
- knife and cutting board
- Kitchen scale and measuring spoons
- Citrus juicer
- Dry skillet
- Clean kitchen towel
Instructions
Bake and assemble
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper rated for that temperature.
- Place the dry cod fillets on the lined sheet with a little space between them. Rub with the olive oil, paprika, cumin, garlic powder, black pepper and 2 g of the salt. Spoon 15 ml of the lime juice over the fish.
- Bake for 12–16 minutes, checking early if the fillets are thin. Cook until the thickest part reaches 145°F (63°C) on an instant-read thermometer. The fish should be opaque and separate into flakes; thicker fillets may need longer.
- While the fish bakes, toss the cabbage, carrot and cilantro with 15 ml lime juice and the remaining 1 g salt in a clean bowl. Keep chilled until assembly, and drain excess liquid before serving.
- In a small clean bowl, whisk the yogurt with the remaining 15 ml lime juice and the water until smooth and spoonable. Keep chilled.
- Warm the tortillas in a dry skillet over medium heat for about 20–30 seconds per side, until flexible. Stack in a clean towel to keep warm.
- Use a clean fork to break the cooked cod into large flakes, leaving excess juices on the pan. Divide among the 8 tortillas, then add the slaw and avocado. Drizzle with the yogurt sauce and serve immediately.
Nutrition
Serving: 2tacosCalories: 377kcalCarbohydrates: 34gProtein: 34gFat: 12gSaturated Fat: 2gCholesterol: 66mgSodium: 435mgFiber: 7.8gSugar: 4.4g
Video
Notes
Use boneless fillets of similar thickness. Thaw frozen cod according to its package instructions and keep raw-fish utensils separate from the slaw and sauce. Check 145°F (63°C) in the thickest part; baking time is a guide.
Refrigerate leftover fish, slaw and sauce separately within 2 hours, or within 1 hour above 90°F. Use the cooked fish within 3 days; reheat leftover fish to 165°F (74°C). Slice avocado close to serving.
Nutrition is an approximate ingredient-based calculation per 2 tacos, assuming all listed toppings and sauce are divided equally among 4 servings. Typical USDA ingredient composition and 2% Greek yogurt were used. Tortilla brands and fish products vary.
Contains fish and milk. Check tortilla labels for other allergens.
Video credit: Minimalist Baker, “Spicy Baked Fish Tacos (30 minutes!).” Their version uses a hotter spice mixture, optional cornmeal and guacamole. This recipe uses unbreaded paprika-seasoned cod, lime slaw and a yogurt drizzle; follow the quantities, temperature checks and instructions above.