This post may include affiliate links; for details, see our disclosure policy.

These cod fish tacos are a deliciously easy dinner recipe! Top baked fish with garnishes and a creamy taco sauce.

Cod fish tacos
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

We’re always on the lookout for fast and easy dinner recipes, and this one is a new family favorite. Meet these quick Cod Fish Tacos! Crust the cod in spices and throw it in the oven. Then whip up a creamy taco sauce while the fish bakes. Add crunchy vegetable garnishes and it’s a meal! This one was so bursting with flavor, even our 6 year old was a huge fan (which is the highest praise we know!).

Tips for buying cod

Cod has a mild, pure flavor without a “fishy” aftertaste. In fact, it’s even more mild than salmon! Cod is a great starting point for people who think they don’t like fish. But the most important part? Start with a great piece of fish. If it’s not high quality, there may still be a fishy taste. Here’s what to know:

  • Fresh cod tends to be best. The frozen cod we’ve tried has been sub-par, with a fishy aftertaste and watery texture. If you can, nab a piece from your local fish counter.
  • Buy wild caught. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
Fish taco seasoning

How to make cod fish tacos

This cod fish tacos recipe is quick and simple, relying on easy cooking methods. Here’s what you’ll need to do:

  • Bake the fish at 400F for 10 minutes, then broil 2 minutes. Before baking, cover the cod in a spice blend of cumin, smoked paprika, garlic powder and onion powder.
  • Make the sauce. Mix up the creamy taco sauce of Greek yogurt, mayo, cilantro and spices.
  • Prep the toppings. To keep these fish tacos simple, you’ll just need to shred cabbage and toss it with a little salt: no need to make a full slaw!
  • Warm the tortillas. Don’t skip this part! Warm the tortillas so they’re supple and ready to fill.

And that’s it! Top the tortillas with the fish, sauce and veggies. It’s a simple healthy dinner idea that you’ll want to make again and again. (It fits the Mediterranean diet if that’s what you’re looking for!)

Fish taco recipe cod

Sauce and slaw variations

There are lots of ways to vary these cod fish tacos. Once you’ve made it one way, here are a few more ideas to try:

Cod fish tacos

More cod recipes

Cod is a healthy fish that’s great for working into weeknight recipes! Here are a few more recipes to check out:

This cod fish tacos recipe is…

Pescatarian. For dairy free, use Cilantro Sauce.

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cod fish tacos

Quick Cod Fish Tacos


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 5 reviews

  • Author: Sonja Overhiser
  • Prep Time: 18 minutes
  • Cook Time: 12 minutes
  • Total Time: 30 minutes
  • Yield: 8 tacos 1x

Description

These cod fish tacos are a deliciously easy dinner recipe! Top baked fish with garnishes and a creamy taco sauce.


Ingredients

Scale

For the fish

  • 1 1/2 pounds cod (fresh and wild caught preferable)
  • 1 tablespoon chili powder
  • 2 teaspoons each cumin and smoked paprika (or standard paprika)
  • 1 teaspoon each garlic powder and onion powder
  • 1/2 tablespoon kosher salt, for seasoning

For the tacos

  • 2 tablespoons finely chopped cilantro, plus more to serve
  • ¼ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon each garlic powder, onion powder, and cumin
  • ½ teaspoon kosher salt
  • Pico de gallo (purchased)
  • 1/4 green cabbage, shredded
  • Tortillas

Instructions

  1. Preheat the oven to 400°F. While it preheats, prep the fish.
  2. Make the fish: In a small bowl, mix together the dry rub: chili powder, cumin, smoked paprika, garlic powder, and onion powder. Pat the fish dry, then sprinkle it with the ½ tablespoon kosher salt and pat it in. Add the seasoning and pat it to cover the fish. Place the fish on a parchment lined baking sheet. Bake for 10 minutes, until tender. Then broil for 2 minutes until the top is lightly browned. When the fish is done, break it with a fork into bite sized pieces. (Try to serve immediately as the fish gathers moisture as it sits.)
  3. Make the sauce: Meanwhile, in a medium bowl, whisk the cilantro, Greek yogurt, mayonnaise, apple cider vinegar, garlic powder, onion powder, cumin, and salt. If necessary depending on the thickness of the yogurt, add a teaspoon or two of water until the sauce is easy to dollop. Refrigerate until serving.
  4. Prep the toppings: Toss the shredded cabbage with a few pinches kosher salt. Open and drain the pico de gallo. 
  5. Warm the tortillas: If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them according to How to Warm Tortillas.
  6. Serve: Assemble the tacos by topping the tortillas with fish, cabbage, pico de gallo (removed with a fork to drain of excess liquid), and the sauce. Top with additional chopped cilantro and serve.
  • Category: Main dish
  • Method: Baked
  • Cuisine: Tex Mex
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 Comments

  1. DK says:

    Everything cooked up ok and the timing on the cod was spot-on. However, my wife and I found the fish to be pretty flavorless with the seasoning as-is. No lime anywhere in the recipe?? Huge miss here and won’t be repeating unfortunately.






  2. Olivia J says:

    These are phenomenal! The flavours just melted on my tongue! I made fresh pico de gallo for mine and it was perfect.






  3. Emily07 says:

    I made this with Gardein fish fillets, and with homemade Pico di Gallo. It was excellent, for all you vegetarians out there. And I get the best sauces and recipes off this website. Thank you Sonya and Alex.






  4. Amber Vanderlinden says:

    Really good flavors! It ended up quite salty for me so I think I’ll reduce the 1/2 tablespoon next time. Or maybe the pico I purchased was salty? I’m not sure






  5. Sabrina says:

    thank you, a nice alternative taco for me, and cod works, a lot of other fish, for me at least, doesn’t so, much appreciated!