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These easy, Fish Tacos have baked Alaskan Cod, avocado, and a homemade Cilantro Lime Cole Slaw. You can top them with your favorite toppings like cheese (regular or vegan cheese), taco sauce, and fresh, chopped cilantro. a great meal to have during Lent or year-round!

Fish Tacos

Hi Everyone, Are you looking for an easy dinner that satisfies a restaurant-quality craving, you got to try these Fish Tacos!

They are so easy to make, you can bake the Codfish right in your oven and prepare the Cilantro Lime Cole Slaw while it’s baking. 

They are so easy-to-make, flavorful, and delicious, my family LOVES them, I love them, and I hope that you will too! 

Ingredients for Fish Tacos

Baked Cod for Fish Tacos

• 1/4 cup olive oil, regular
• 1/4 cup fresh lime juice (juice of 1 lime)
• 1/2-1 teaspoon Chipotle Chili powder (or substitute the same amount regular Chili powder) *amount to taste, depending on how spicy you want it
• 1/8 teaspoon fresh ground black pepper
• 1/4 teaspoon smoked paprika
• 1 clove garlic, minced (or 1 teaspoon)
• 1/4 teaspoon Kosher salt
• 1 pound (16 ounces) fresh caught Alaskan Cod or similar white fish

Homemade Cilantro Lime Cole Slaw

• 1 pound 8 ounces (1/2 head) green cabbage, shredded
• 1 clove garlic, minced (or 1 teaspoon)
• 1/2 cup fresh chopped cilantro
• 1/4 cup fresh lime juice (juice of 1 lime)
• 1/2 cup regular mayonnaise (you can substitute the same amount sour cream or Greek yogurt)
• 1/2 teaspoon celery seed
• Kosher salt, amount to taste
• 1/4 teaspoon fresh ground black pepper, amount to taste

Optional Toppings

• avocado
• fresh cilantro
• taco sauce
• cheese (or vegan cheese)
• Kosher salt and fresh ground black pepper, amount to taste

For Serving

• soft corn tortillas (or flour tortillas)

Helpful Kitchen Tools for Fish Tacos

• measuring spoons and cups
• mixing bowls
• 9×13″ inch glass baking dish
• serving plate

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If you try this Fish Tacos recipe and like it please give it a rating in the recipe card below, thank you for reading and following along!

This post was originally posted 2/24/2020 and updated and republished on 8/31/2021.

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Fish Tacos

Yield: Serves 4 people

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

These easy, Fish Tacos have baked Alaskan Cod, avocado, and a homemade Cilantro Lime Cole Slaw. You can top them with your favorite toppings like cheese (regular or vegan cheese), taco sauce, and fresh, chopped cilantro. a great meal to have during Lent or year-round!

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Ingredients

BAKED COD FOR FISH TACOS

• 1/4 cup olive oil, regular
• 1/4 cup fresh lime juice (juice of 1 lime)
• 1/2-1 teaspoon Chipotle Chili powder (or substitute the same amount regular Chili powder) *amount to taste, depending on how spicy you want it
• 1/8 teaspoon fresh ground black pepper
• 1/4 teaspoon smoked ground paprika
• 1 clove garlic, minced (or 1 teaspoon)
• 1/4 teaspoon Kosher salt
• 1 pound (16 ounces) fresh caught Alaskan Cod or similar white fish

HOMEMADE CILANTRO LIME COLE SLAW

• 1 pound 8 ounces (1/2 head) green cabbage, shredded
• 1 clove garlic, minced (or 1 teaspoon)
• 1/2 cup fresh chopped cilantro
• 1/4 cup fresh lime juice (juice of 1 lime)
• 1/2 cup regular mayonnaise (you can substitute the same amount sour cream or Greek yogurt)
• 1/2 teaspoon celery seed
• Kosher salt, amount to taste
• 1/4 teaspoon fresh ground black pepper, amount to taste

OPTIONAL TOPPINGS

• avocado (mashed)
• fresh cilantro
• taco sauce
• cheese (or vegan cheese)
• Kosher salt and fresh ground black pepper, amount to taste

FOR SERVING

• soft corn tortillas (or flour tortillas)

Instructions

Cook the Fish

1. Preheat the oven to 400 degrees F.
2. In an oven-safe glass baking dish, add the 1/4 cup olive oil, minced garlic, 1/4 cup lime juice, Chipotle chili powder, smoked paprika, Kosher salt, and ground black pepper, whisk to combine.
3. Add the fish and coat in the marinade. Allow the fish to marinate for 15 minutes (you can skip letting it sit in the marinade also and just bake it as soon as the oven is at temperature).
4. Bake the cod in the preheated oven for 10-15 minutes. When it's done it should flake apart with a fork. (seen notes about correct internal temperature)

Make the Cilantro Lime Cole Slaw

1. In a large mixing bowl, add the shredded green cabbage, minced garlic, chopped cilantro, lime juice, mayonnaise, celery seed, and salt and pepper to taste. Mix until combined. Refrigerate to marinate the cabbage. Serve with fish tacos.

Assemble the Fish Tacos

1. Heat the corn (or flour) tortillas/tacos (desired amount) in the microwave for 20-30 seconds (depending on the power of your microwave) or on the stove in a cast-iron skillet to char them (no oil).
2. In the center of 1 tortilla/taco, add mashed avocado, flaked fish, prepared cole slaw and desired toppings. Repeat for the remaining tacos. Serve and enjoy!

Notes

• In general, your cod will be done when it reaches an internal temperature of 54°C (130°F), regardless of cooking method
• This recipe serves 4 people but it really depends on how large or small you make your tacos and how many people prefer to eat.

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  OXO Good Grips Soft-Handled Garlic Press
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  OXO Good Grips Lewis Pepper Mill
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  Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
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  Pyrex Smart Essentials 8-Piece Mixing Bowl Set
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  Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
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  AmazonBasics Stainless Steel Wire Whisk Set - 3-Piece
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  Pyrex Grab Glass Bakeware and Food Storage Set, 8-Piece, Clear
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  Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 628Total Fat: 48gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 73mgSodium: 601mgCarbohydrates: 29gFiber: 10gSugar: 10gProtein: 27g

Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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