Baked Cod with Cilantro Lime (Printer-Friendly)
Tender baked cod in warm tortillas with fresh slaw and zesty cilantro lime sauce for a vibrant, healthy meal.
# What You’ll Need:
→ Cod
01 - 1 lb skinless cod fillets
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp ground cumin
05 - ½ tsp garlic powder
06 - Salt and freshly ground black pepper, to taste
07 - Juice of ½ lime
→ Creamy Cilantro Lime Sauce
08 - ½ cup sour cream or Greek yogurt
09 - 2 tbsp mayonnaise
10 - 1 small garlic clove, minced
11 - 1 tbsp fresh lime juice
12 - Zest of 1 lime
13 - ¼ cup fresh cilantro, chopped
14 - Salt and freshly ground black pepper, to taste
→ Slaw
15 - 2 cups shredded red or green cabbage
16 - 1 small carrot, julienned or grated
17 - 1 tbsp fresh lime juice
18 - 1 tbsp olive oil
19 - Salt and freshly ground black pepper, to taste
→ For Serving
20 - 8 small corn or flour tortillas, warmed
21 - Fresh cilantro, for garnish
22 - Lime wedges
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Pat the cod fillets dry with paper towels and arrange on the prepared baking sheet. Drizzle with olive oil, then sprinkle evenly with smoked paprika, ground cumin, garlic powder, salt, and pepper. Squeeze lime juice over the fillets and gently rub the seasoning to coat all surfaces.
03 - Bake for 12 to 15 minutes, or until the fish flakes easily when tested with a fork and reaches an internal temperature of 145°F.
04 - While the cod bakes, combine sour cream or Greek yogurt, mayonnaise, minced garlic, lime juice, lime zest, and chopped cilantro in a small bowl. Whisk until smooth and well blended. Season with salt and pepper to taste, then refrigerate until ready to serve.
05 - In a separate mixing bowl, toss the shredded cabbage and julienned carrot with lime juice and olive oil. Season with salt and pepper, then stir until the vegetables are evenly coated. Set aside.
06 - Heat tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp paper towel and microwave for 20 to 30 seconds until pliable.
07 - Remove the baked cod from the oven and gently flake into large, bite-sized chunks using a fork.
08 - Layer flaked cod pieces onto each warm tortilla. Top with a generous portion of slaw and drizzle with the creamy cilantro lime sauce. Garnish with additional fresh cilantro and serve immediately with lime wedges on the side.
# Helpful Hints:
01 -
- Baking the cod instead of frying keeps your kitchen clean and your fish perfectly tender every single time.
- The creamy cilantro lime sauce comes together in two minutes and tastes like something from a restaurant.
02 -
- Do not overbake the cod because it goes from perfect to rubbery in just a couple of minutes, so start checking at 12 minutes.
- Making the sauce ahead of time and refrigerating it for at least 15 minutes transforms the flavor from good to unforgettable.
03 -
- Toast your spices in a dry pan for 30 seconds before rubbing them on the fish and the depth of flavor will surprise you.
- A squeeze of lime over the assembled taco right before biting in is the single thing that makes these taste restaurant quality.