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These cod fish tacos are a deliciously easy dinner recipe! Everyone loves this seasoned baked fish and creamy taco sauce: it’s a family favorite.
We’re always on the lookout for fast and easy dinner recipes, and this one is a new family favorite: 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.
Throw it all in a taco with crunchy vegetable garnishes, and it’s a meal! This one was so bursting with flavor, even our kids were fans (which is the highest praise we know!). It’s also gotten some great reader reviews over the years.
Featured reader comments
“These are phenomenal! The flavors just melted on my tongue! I made fresh pico de gallo for mine and it was perfect.” -Olivia
“I made this with Gardein fish fillets and homemade Pico di Gallo. It was excellent, for all you vegetarians out there. I get the best sauces and recipes off this website!” -Emily
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.
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 400°F 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. Just shred cabbage and toss it with a little salt: no need to make a full slaw!
- Warm the tortillas. Warm the tortillas so they’re supple and ready to fill.
And that’s it! These fish tacos are a simple healthy dinner idea that you’ll want to make again and again. (It also fits the Mediterranean diet if that’s what you’re looking for!)
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:
- Sauce: Vary it up and make this fish taco sauce, avocado sauce, avocado crema, cilantro lime sauce, or chipotle crema. Or go dairy-free with cilantro sauce.
- Slaw: Use fish taco slaw or cilantro lime slaw instead.
- Fish: Or, make a whole new recipe by swapping in new types of fish. Try tilapia fish tacos or salmon tacos.
Dietary notes
This cod fish tacos recipe is pescatarian. For dairy free, use Cilantro Sauce.
Easy Cod Fish Tacos (30 Minutes!)
These cod fish tacos are a deliciously easy dinner recipe! Everyone loves this seasoned baked fish and creamy taco sauce: it’s a family favorite.
- Prep Time: 18 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 8 tacos 1x
- Category: Main dish
- Method: Baked
- Cuisine: Tex Mex
- Diet: Vegetarian
Ingredients
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
- Preheat the oven to 400°F. While it preheats, prep the fish.
- 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.)
- 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.
- Prep the toppings: Toss the shredded cabbage with a few pinches kosher salt. Open and drain the pico de gallo.
- 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.
- 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.
More cod recipes
Cod is a healthy fish that’s great for working into weeknight recipes! We love baked cod with lemon and garlic, or this tasty pan fried cod. You can also fire up the grill and make grilled cod, or one of these favorite cod recipes.
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.
These are phenomenal! The flavours just melted on my tongue! I made fresh pico de gallo for mine and it was perfect.
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.
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
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!