BEST Baked Fish Tacos Recipe
Tender, flaky cod piled onto tortillas with a homemade Mexican coleslaw and a quick sriracha lime crema, these fish tacos are ridiculously delicious!
Servings: 9 tacos (8-10)
Ingredients
For Fish and Taco Assembly:
- 1 ½ pound fresh cod fillet
- 8 taco-sized flour tortillas
- 1 juicy lime juiced (plus more wedges to garnish)
- 1 ripe avocado cut into 8-10 slices
- Salt to taste
For Mexican Slaw:
- 4 cups pre-shredded cabbage or 1 small red cabbage, shredded
- 1 cup shredded carrots
- 1 bunch scallions chopped (or use chives)
- 1 garlic clove minced
- ¼ cup extra virgin olive oil
- 1 tablespoon sherry wine vinegar
- ½ juicy lime zested and juiced
- ½ tablespoon grainy mustard
- ½ tablespoon chili powder
- ½ teaspoon chipotle powder moderately spicy, or smoked paprika (not spicy)
- ½ teaspoon honey
- Handful of fresh cilantro leaves
- Salt to taste
For Sriracha Lime Crema:
- ½ cup sour cream
- ½ juicy lime juiced
- 1 tablespoon sriracha
- 1 tablespoon water
- Salt to taste
Instructions
- Preheat oven to 400℉. Make the slaw by placing cabbage, carrots, scallions, and cilantro in a large bowl.
- In a separate bowl, whisk together olive oil, lime zest and juice, vinegar, garlic, mustard, chili powder, chipotle powder or smoked paprika, honey, and salt.
- Pour vinaigrette into the cabbage mixture. Toss. Let marinate while making tacos.
- Place cod in a large baking dish, and squeeze the juice of a lime over the entire fillet. Sprinkle with salt. Let marinate for 5 minutes before baking for 11-16 minutes until the fish is flaky and opaque.
- While baking, make the crema by mixing together sour cream, the juicy of ½ a lime, sriracha, water, and salt in a bowl.
- Warm tortillas in the microwave for about 30 seconds by placing them on a plate and wrapping the tortillas in a damp paper towel.
- Cut fish into 8-10 even pieces. Lay out tortillas, and use a slotted spatula to place fish on tortillas (you may want to pat dry fish to prevent soggy tortillas). Add a small scoop of slaw and an avocado slice to each taco. Serve with lime wedges, and enjoy!
Video
Notes
- You can use cod loins instead of fillets. If using loins, they are thicker and will require 5-10 more minutes of baking.
- Feel free to use corn tortillas instead of flour.
- You’ll have some extra slaw to serve on the side!
Nutrition
Serving: 1taco (plus extra slaw on side) | Calories: 285kcal | Carbohydrates: 22g | Protein: 17g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Sodium: 321mg | Potassium: 650mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3162IU | Vitamin C: 33mg | Calcium: 99mg | Iron: 2mg