Baked Cod Fish Tacos Recipe

Cod fillets: Fresh, flaky white fish that serves as the main protein for the tacos.

Olive oil: Used to drizzle over the fish, adding moisture and helping the spices adhere.

Chili powder: Adds a mild heat and depth of flavor to the fish.

Garlic powder: Provides a savory, aromatic element to the seasoning.

Cumin: Adds a warm, earthy flavor that complements the other spices.

Salt: Enhances the overall flavor of the fish and spices.

Taco shells: The vessel for the tacos, providing a crunchy texture.

Shredded cabbage: Adds a fresh, crunchy contrast to the tender fish.

Sour cream: Adds a creamy, tangy element to the tacos.

Lime: Fresh lime wedges for squeezing over the assembled tacos, adding a burst of citrusy brightness.

To ensure your cod fillets are perfectly cooked, use a meat thermometer to check the internal temperature. The fish is done when it reaches 145°F (63°C). This prevents overcooking and keeps the fish moist and flaky.

• cod fillets - Substitute with tilapia fillets: Tilapia has a mild flavor and flaky texture similar to cod, making it a good alternative for fish tacos.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for baking fish.

• chili powder - Substitute with paprika: Paprika provides a mild heat and smoky flavor, which can mimic the taste of chili powder.

• garlic powder - Substitute with onion powder: Onion powder offers a similar depth of flavor and can be used in the same quantity as garlic powder.

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the recipe.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• taco shells - Substitute with lettuce wraps: Lettuce wraps provide a low-carb alternative and add a fresh, crisp texture to the tacos.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce offers a similar crunch and can be used as a fresh topping for the tacos.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar creamy texture and tangy flavor, making it a healthier alternative to sour cream.

• lime - Substitute with lemon: Lemon provides a similar acidic and citrusy flavor, which can enhance the overall taste of the tacos.

• Allow the cod fillets to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Place the cooled cod fillets in an airtight container. If you have multiple fillets, separate them with parchment paper to avoid sticking.
• Store the cod fillets in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, wrap each cod fillet tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Label with the date.
• Freeze the cod fillets for up to 2 months. When ready to use, thaw in the refrigerator overnight.
• For the taco shells, store them in their original packaging or in an airtight container at room temperature. They typically last for a week.
• Keep the shredded cabbage in a resealable plastic bag or airtight container in the refrigerator. It should stay fresh for about 3-5 days.
• Store the sour cream in its original container, ensuring the lid is tightly sealed. It should be kept in the refrigerator and used within a week of opening.
• Lime wedges can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing the juice in ice cube trays.
• When reheating the cod fillets, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving as it can make the fish rubbery.
• Assemble the tacos just before serving to maintain the best texture and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover cod fillets on a baking sheet and cover them with aluminum foil to prevent drying out. Reheat for about 10-15 minutes, or until the fish is warmed through. For the taco shells, wrap them in foil and place them in the oven for the last 5 minutes of reheating.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the cod fillets in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until the fish is warmed through. Warm the taco shells in a separate dry skillet over medium heat for about 1 minute on each side.

• Microwave Method: Place the cod fillets on a microwave-safe plate and cover with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. For the taco shells, wrap them in a damp paper towel and microwave for about 30 seconds.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the cod fillets on a toaster oven tray and cover with foil. Heat for about 10 minutes, or until warmed through. Warm the taco shells in the toaster oven for the last 3-5 minutes.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the cod fillets in the air fryer basket and heat for about 5-7 minutes, or until warmed through. For the taco shells, place them in the air fryer for the last 2-3 minutes.

• Steaming Method: Place the cod fillets in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, or until the fish is warmed through. Warm the taco shells in a dry skillet over medium heat for about 1 minute on each side.

• Oven: Used to bake the cod fillets to perfection at 400°F (200°C).

• Baking sheet: A flat surface to place the cod fillets on for baking.

• Olive oil dispenser: Handy for drizzling olive oil evenly over the cod fillets.

• Measuring spoons: Essential for accurately measuring the chili powder, garlic powder, cumin, and salt.

• Fork: Used to check if the fish flakes easily, indicating it is fully cooked.

• Knife: Necessary for cutting the lime into wedges.

• Cutting board: Provides a safe surface for cutting the lime.

• Mixing bowl: Useful for holding the shredded cabbage and other toppings.

• Taco holder: Helps keep the taco shells upright while assembling the tacos.

• Serving platter: Ideal for presenting the assembled tacos.

Prepare ingredients in advance: Chop the cabbage and mix the spices the night before to save time on the day of cooking.

Use pre-made taco shells: Opt for store-bought taco shells to avoid the hassle of making them from scratch.

Batch cook: Bake extra cod fillets and use leftovers for another meal, reducing prep time for future dishes.

Efficient baking: Preheat the oven while you prepare the cod fillets to streamline the cooking process.

Quick toppings: Use pre-shredded cabbage and ready-to-use sour cream to minimize prep work.