Baked Cod Tacos with Slaw
A colorful and delightful recipe for baked cod tacos with a refreshing cabbage slaw, perfect for any taco night.
Equipment
- 1 baking sheet lined with parchment paper
- 1 mixing bowl
- 1 oven
Ingredients
For the Cod
- 1 lb fresh cod fillets
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
For the Slaw
- 2 cups shredded cabbage
- 1/2 cup shredded carrot
- 1/4 cup chopped cilantro
- 2 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1/4 tsp salt
For Serving
- 8 small corn tortillas
- lime wedges for garnish
Instructions
Preparation
- Preheat your oven to 400°F. Pat the cod fillets dry with paper towels and place them on the prepared baking sheet. Drizzle with olive oil and season with salt, pepper, and paprika.
- In a mixing bowl, combine shredded cabbage, carrot, and cilantro. In a small bowl, whisk together lime juice, apple cider vinegar, honey, and salt. Pour over the cabbage mixture and toss to coat.
Serving
- Bake the seasoned cod in the preheated oven for 12-15 minutes or until it flakes easily with a fork.
- Warm the tortillas in the oven or on a skillet. Flake the baked cod into pieces and place onto each tortilla. Top with the prepared slaw and serve with lime wedges.
Storage
- Store any leftover cod and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the cod gently in the oven before serving.
Notes
Pro Tips: Use fresh, wild-caught cod for the best flavor. Enhance the slaw with a splash of apple cider vinegar.
Ingredient Substitutions: You can use tilapia or haddock if cod is not available.
How to Serve: Serve with lime wedges and a side of black beans or Mexican rice.
Storage & Freshness: Store leftovers in separate airtight containers in the fridge.
Make-Ahead Tips: Prepare the slaw and season the cod ahead of time, storing separately until ready to bake.
Ingredient Substitutions: You can use tilapia or haddock if cod is not available.
How to Serve: Serve with lime wedges and a side of black beans or Mexican rice.
Storage & Freshness: Store leftovers in separate airtight containers in the fridge.
Make-Ahead Tips: Prepare the slaw and season the cod ahead of time, storing separately until ready to bake.