Baked Cod Tacos
30-minute dinners are my go-to during busy weeks, and these fresh and vibrant cod tacos with a simple cabbage slaw are the perfect dish to add to your meal rotation. The cod is seasoned with a homemade spice blend, baked and assembled in almond flour tortillas with cabbage slaw, avocado, jalapeno and hot sauce.
It’s an easy dinner that the whole family will love!
These tacos are the ideal dinner recipe since you can prepare the ingredients ahead of time for an easy meal prep. Simply bake the cod, prep the coleslaw, and assemble your tacos when ready to eat.
I love to serve these with fresh squeezed lime juice and extra hot sauce. For an added crisp, you can pop them in the air-fryer before serving.
What you’ll need to make baked cod tacos
- Fresh cod
- Spice blend- smoked paprika, paprika, cumin, chipotle powder, salt & pepper
- Soft-shell tacos- I used an almond flour tortilla
- Purple cabbage mixed with lime juice, salt and a littler mayonnaise
- Jalapenos & hot sauce to serve
- Preheat the oven to 400 F
- Add the cod to a sheet pan and drizzle generously with olive oil. Season with the spices and rub evenly to coat. Bake for 15-18 minutes.
- Prepare the cabbage slaw by thinly slicing the cabbage using a mandolin or sharp knife. Toss with the mayo, lime juice, salt & pepper
- Heat the tortillas on a heated pan or char them directly over a flame. Layer with the cod, cabbage, avocado, jalapeno and hot sauce
These tacos are easy to make, packed with flavor, and the perfect nourishing dinner to make this week. You can tag me on Instagram if you try them!
Other fish recipes to try-
Balsamic Salmon Bites
Pan-seared Branzino
Feta Salmon Fritters
Baked Cod Tacos
Ingredients
Baked Cod
- 1 lb cod
- ½ tsp smoked paprika
- ½ tsp paprika
- ¼ tsp chipotle powder
- ¼ tsp cumin
- Salt & pepper
Cabbage slaw
- ½ head purple cabbage
- Juice from 1 lime
- 2 tbsp mayonnaise
- Salt & pepper
Serve with
- 6-8 tortillas, I used almond flour tortillas
- Avocado
- Jalapenos
- Hot sauce
Directions
- Preheat the oven to 400 F
- Add the cod to a sheet pan and drizzle generously with olive oil
- Season with the spices and rub evenly to coat. Bake for 15-18 minutes.
- Prepare the cabbage slaw by thinly slicing the cabbage using a mandolin or sharp knife. Toss with the mayo, lime juice, salt & pepper
- Heat the tortillas on a heated pan or char them directly over a flame. Layer with the cod, cabbage, avocado, jalapeno and hot sauce
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