Community recipe
Smoky Baked Cod Tacos with Crunchy Lime Slaw
Flaky, chili-cumin cod is baked on an oiled parchment-lined pan, then tucked into warm tortillas with creamy lime cabbage slaw, avocado, and cilantro.
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tbsp olive oil
- 1 lb cod fillet, thawed if frozen and patted dry
- 1 tsp chili powder
- 1 tsp ground cumin
- 0.5 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 4 cup green cabbages, rinsed, dried, and finely shredded
- 0.5 cup plain greek yogurt
- 2 limes, one zested and both juiced
- 0.25 tsp kosher salt
- 8 corn tortillas
- 1 avocado, pitted, peeled, and thinly sliced
- 0.25 cup fresh cilantro, rinsed, dried, and roughly chopped
Make it
Instructions
- 01
Prepare the pan and cod
Adjust an oven rack to the middle position and heat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Measure 1 tbsp olive oil; brush 1 tsp over the parchment so the fish will not stick, and set the remaining oil aside. If the cod is frozen, thaw it completely on a covered plate in the refrigerator before continuing. Pat 1 lb cod fillets very dry with paper towels, checking for and removing any bones, then place the fillets on the oiled parchment with space between them. | Why: Dry fish and an explicitly oiled, lined pan encourage clean release and gentle browning.
- 02
Season and bake the cod
In a small bowl, combine 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Brush the cod with the reserved oil, then sprinkle the seasoning mixture evenly over all sides. Bake on the lined, oiled sheet for 10–12 minutes, until the thickest portion flakes easily and reaches 145°F on an instant-read thermometer. Rest the fish on the pan for 3 minutes. | Why: The spice blend seasons the mild fish throughout, while a short rest lets the flakes stay juicy.
- 03
Make the lime slaw
While the cod bakes, rinse and thoroughly dry 4 cups green cabbage, then shred it finely and place it in a medium bowl. Add 1/2 cup plain Greek yogurt, 2 limes (zest one and squeeze both for 3 tbsp juice), and 1/4 tsp kosher salt. Toss until the cabbage is evenly coated; taste and add a small pinch more salt only if needed. Let the slaw stand for 5 minutes so it softens slightly while retaining crunch. | Why: Tangy yogurt and lime balance the smoky fish, and brief standing time seasons the cabbage without making it watery.
- 04
Warm the tortillas and finish the toppings
After removing the cod, lower the oven to 300°F. Stack 8 corn tortillas, wrap them tightly in foil, and warm directly on the oven rack for 5 minutes, until pliable and steamy. Meanwhile, halve, pit, peel, and thinly slice 1 avocado. Rinse, dry, and roughly chop 1/4 cup fresh cilantro. Keep the warm tortillas wrapped until serving. | Why: Gentle oven heat makes tortillas flexible, while cutting the fresh toppings at the end keeps them bright.
- 05
Assemble and serve
Use a fork to break the rested cod into large flakes. Divide the warm tortillas among four plates, then layer with cod, lime slaw, avocado, and cilantro. Serve immediately while the fish is hot and the slaw is crisp. | Why: Assembling just before eating preserves the contrast between warm flaky cod and cool crunchy slaw.
