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–+ servings
Three fish tacos with kale and radishes on a tray.

Baked Cod Fish Tacos

This baked fish taco recipe is flavorful, easy to make, and perfect for a 30-minute meal all year round!
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Fat 21
Carbs 34
Protein 23
Yield 4

Ingredients

Cod

  • 1 lb. fresh cod
  • 2 tablespoons cajun seasoning
  • 1/2 small lime sliced into rounds
  • 3 tablespoons butter cut into 1-tablespoon pads

Slaw

  • 2 cups thinly sliced red cabbage
  • 1.5 cups shredded kale deboned
  • 1/2 medium red onion slice
  • 1 cups sliced radishes
  • 1.5 tablespoons apple cider vinegar
  • 1 tablespoon avocado oil
  • 1/2 teaspoon salt

Crema

  • 1/3 cup nonfat Greek yogurt
  • 1/4 cup cotija cheese crumbles
  • 1.5 tablespoons lime juice
  • pinch salt

Other

  • 8 flour street taco tortillas
  • fresh lime juice for serving

Instructions

  • Preheat the oven to 400ºF and generously spray a baking dish with nonstick cooking spray.
  • Next, remove fish from the refrigerator and then use a paper towel to remove excess moisture by blotting from the fish.
  • Next, place the fish into the baking dish and generously sprinkle both sides of the fish with cajun seasoning. Be sure the entire fish is covered in seasoning.
  • Place lime slices and pads of butter on top of the fish and bake code at 400ºF for 12-16 minutes (bake time varies on the thickness of the fish).
  • While the fish is in the oven, prepare the coleslaw and the lime crema.
  • For the coleslaw. Place all ingredients for the coleslaw into a large bowl.
  • Mix all ingredients together and place the bowl into the refrigerator for later.
  • For the crema. Mix all of the ingredients together in a small bowl and place into the refrigerator for later.
  • Finally, remove the fish from the oven. The fish is done when it flakes apart easily with a fork and is firm to the touch compared to raw fish. If it's not quite done, put it back in and monitor it every few minutes.
  • Use two forks to carefully break the fish up into larger chunks (not shredded).
  • Finally, assemble tacos. Evenly distribute the fish, coleslaw, and creama into small tortillas.
  • Serve with a fresh squeeze of lime juice and more cotija cheese, to taste.

Nutrition Facts

Calories: 412kcal | Carbohydrates: 34g | Protein: 23g | Fat: 21g | Fiber: 5g | Sugar: 4g