Description
These flavorful Cod Fish Tacos are a delicious blend of tender baked Alaskan cod seasoned with warm spices, crispy corn tortillas, and fresh toppings like cabbage, tomato, and a zesty chili garlic mayo sauce. Ready in just 30 minutes, this recipe offers an easy and satisfying meal perfect for any occasion.
Ingredients
Scale
Fish and Seasoning
- 1 pound Alaskan cod
- ½ teaspoon Old Bay seasoning
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3-4 teaspoons olive oil
Toppings
- 1 tomato, diced
- 1 cup thinly sliced cabbage
- 1 tablespoon lime juice
- Limes for serving (optional)
- Avocado (optional)
- Cilantro (optional)
Tortillas
- 8 corn tortillas
- Additional olive oil for heating tortillas
Sauce
- ½ cup mayonnaise
- Juice of one lime
- 2 garlic cloves, grated or minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon chili garlic paste
Instructions
- Preheat and Season Fish: Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper. In a small bowl, mix together the ground cumin, ground cinnamon, kosher salt, black pepper, and Old Bay seasoning. Drizzle the cod fish with olive oil on both sides and sprinkle the seasoning mixture evenly. Gently rub the oil and spices into the fish.
- Bake the Fish: Place the seasoned cod on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes or until the fish is cooked through and flakes easily with a fork.
- Prepare Toppings and Tortillas: While the fish bakes, heat a skillet over medium-high heat and lightly brush the corn tortillas with olive oil. Warm the tortillas for 2 to 3 minutes on each side until pliable and slightly toasted. Thinly shred or slice the cabbage and combine it in a small bowl with the tablespoon of lime juice.
- Make the Sauce: In a small bowl, combine the mayonnaise, lime juice, grated or minced garlic cloves, salt, black pepper, and chili garlic paste. Mix well and refrigerate the sauce until ready to serve.
- Assemble the Tacos: Once the cod is cooked, flake it gently with a fork into bite-sized pieces. Place a few pieces of fish on each warmed tortilla. Top with the lime-cabbage slaw, diced tomato, cilantro, and a generous dollop of the chili garlic mayo sauce. Add avocado slices and lime wedges on the side if desired.
Notes
- You can substitute Alaskan cod with other white fish like tilapia or haddock if preferred.
- To make it spicier, increase the amount of chili garlic paste in the sauce or add sliced jalapeños as toppings.
- For a gluten-free option, ensure the corn tortillas are certified gluten-free.
- Keep an eye on the fish while baking to avoid overcooking, which can make it dry.
- Optionally, serve with extra lime wedges for added zest.
