Baked Cod Fish Tacos Recipe

Cod fillets: Fresh fish cut into strips, providing the main protein for the tacos.

Olive oil: Used to coat the fish and help the spices adhere, adding a subtle richness.

Cumin: A warm, earthy spice that enhances the flavor of the fish.

Paprika: Adds a mild, sweet pepper flavor and a touch of color to the fish.

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

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Tortillas: Small, soft tortillas that serve as the base for the tacos.

Shredded cabbage: Adds a crunchy texture and fresh flavor to the tacos.

Pico de gallo: A fresh salsa made from tomatoes, onions, and cilantro, adding brightness and acidity.

Sour cream: Provides a creamy, tangy contrast to the other ingredients.

Cilantro: Fresh herb that adds a burst of flavor and color.

Lime: Cut into wedges, used to squeeze fresh juice over the tacos for a zesty finish.

When preparing the cod fillets, make sure to pat them dry with a paper towel before coating them in the spice mixture. This helps the olive oil and spices adhere better to the fish, ensuring a more flavorful and evenly cooked result. Additionally, when warming the tortillas, consider using a dry skillet over medium heat for about 30 seconds on each side. This method gives the tortillas a slight char and enhances their texture, making your tacos even more delicious.

• cod fillets - Substitute with tilapia fillets: Tilapia has a mild flavor and similar texture, making it a great alternative.

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

• cumin - Substitute with ground coriander: Ground coriander provides a warm, slightly citrusy flavor that complements the other spices.

• paprika - Substitute with chili powder: Chili powder adds a bit more heat and depth of flavor, enhancing the overall taste.

• garlic powder - Substitute with onion powder: Onion powder offers a similar savory note and can be used in the same quantity.

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

• small tortillas - Substitute with lettuce wraps: Lettuce wraps provide a low-carb, fresh alternative to tortillas.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce offers a similar crunch and freshness.

• pico de gallo - Substitute with salsa verde: Salsa verde provides a tangy, slightly spicy alternative with a different flavor profile.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar creamy texture with added protein and a tangy flavor.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace cilantro.

• lime - Substitute with lemon: Lemon offers a similar acidic brightness, though it has a slightly different flavor.

• 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 layers, separate them with parchment paper to avoid sticking.
• Store the tortillas separately in a resealable plastic bag or airtight container to maintain their texture.
• Keep the shredded cabbage and pico de gallo in separate containers. This helps retain their freshness and prevents them from becoming soggy.
• For the sour cream, use a small airtight container to avoid any cross-contamination with other ingredients.
• If you plan to freeze the cod fillets, wrap each piece individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag. This ensures they stay fresh and are easy to thaw individually.
• Label the containers with the date to keep track of freshness. The cod fillets can be stored in the refrigerator for up to 3 days and in the freezer for up to 2 months.
• When ready to reheat, thaw the cod fillets in the refrigerator overnight if frozen. Reheat them in the oven at 350°F (175°C) for about 10 minutes or until warmed through.
• Warm the tortillas in a skillet or microwave just before assembling the tacos to ensure they are pliable and fresh.
• Assemble the tacos just before serving to maintain the best texture and flavor of all ingredients.

• 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. Heat for about 10-15 minutes until warmed through.
• For a quicker method, use a microwave. Place the cod fillets on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
• To reheat the tortillas, wrap them in a damp paper towel and microwave for 20-30 seconds until warm and pliable. Alternatively, you can warm them in a dry skillet over medium heat for about 30 seconds on each side.
• If you have an air fryer, preheat it to 350°F (175°C). Place the cod fillets in the basket and heat for 3-5 minutes until warmed through and slightly crispy.
• For the shredded cabbage and pico de gallo, it's best to keep them cold and fresh. If they have been mixed with the fish, consider adding fresh portions after reheating the fish and tortillas.
• Reheat the sour cream by letting it sit at room temperature for a few minutes, or simply add it cold to the reheated tacos for a refreshing contrast.
• Finally, don't forget to add a fresh squeeze of lime and a sprinkle of chopped cilantro to bring back the vibrant flavors of your original dish.

• Oven: Used to bake the cod fillets at 400°F (200°C) until they are cooked through and flaky.

• Mixing bowl: Used to combine the olive oil, cumin, paprika, garlic powder, and salt to create the spice mixture for the cod.

• Baking sheet: Used to place the coated cod fillets for baking in the oven.

• Fork: Used to check if the cod fillets are cooked through and flake easily.

• Skillet: Used to warm the tortillas if you prefer not to use the oven for this step.

• Knife: Used to cut the cod fillets into strips and to chop the cilantro.

• Cutting board: Used as a surface for cutting the cod fillets and chopping the cilantro.

• Measuring spoons: Used to measure out the olive oil, cumin, paprika, garlic powder, and salt.

• Tongs: Used to handle the cod fillets and tortillas without burning your hands.

• Serving platter: Used to assemble and serve the tacos once all components are prepared.

Prepare the spice mix ahead: Mix olive oil, cumin, paprika, garlic powder, and salt in advance and store in an airtight container.

Pre-shred the cabbage: Buy pre-shredded cabbage or shred it the night before to save time.

Use store-bought pico de gallo: Opt for pre-made pico de gallo to cut down on prep time.

Batch bake the cod: Bake multiple cod fillets at once and store leftovers for quick meals later.

Warm tortillas in bulk: Heat all tortillas at once in the oven wrapped in foil.