Oven-Baked Cod Tacos with Avocado Crema

This baked fish taco recipe is flavorful, simple to make, and ideal for a 30-minute meal any time of year. It’s quick enough for weeknights but tasty enough to serve guests.

Fish Tacos for Dinner!

Even if you live where it snows, seafood doesn’t have to be seasonal. Fish tacos are a bright, satisfying dinner option you can enjoy year-round. Fish cooks faster than most proteins, so you’ll have dinner on the table in about 30 minutes from start to finish. This version uses a bold Cajun seasoning to give the cod a lively flavor, and a simple lime crema and crunchy slaw finish each taco perfectly.

The Best Fish to Use for Fish Tacos

Choosing fish for tacos is mostly a matter of taste and budget. Here are some good options:

• Cod — A dependable, economical white fish with a mild flavor that absorbs seasoning well.
• Tilapia — Widely available both fresh and frozen; mild and budget-friendly.
• Ahi tuna — A richer, more pronounced choice; great when you want a higher-end taco.
• Walleye — Popular in the Midwest and delicious if you have access to it.

No matter which fish you choose, buy the freshest fillets you can find and consider how the fish will pair with your chosen spices and toppings.

Ask Your Butcher THIS Question

If you buy fish from a grocery store counter, it may have been frozen and is now thawing on display. Ask how long it’s been in the case. A strong, unpleasant smell or any sliminess indicates the fish may not be fresh and you should avoid it.

It’s All About the Toppings

Toppings elevate fish tacos: you can keep them simple or go all out. A crisp slaw, tangy crema, and a squeeze of fresh lime turn good tacos into great ones. Below are the components used with these baked cod tacos, along with a few additional ideas to customize your plate.

• Coleslaw (red cabbage, kale, radishes, red onion)
• Lime crema (Greek yogurt, cotija, lime)
• Fresh lime juice
• Pico de gallo or fresh salsa
• Guacamole
• Extra cotija or other crumbly cheese

Fish Taco Recipe 101

How long do you need to bake fish?

Bake time depends on the type and thickness of the fillet, the oven temperature, and the baking dish you use. Thicker fillets take longer; for example, a 1 lb cod fillet typically needs about 12–16 minutes at 400°F. The fish is done when it flakes easily with a fork and feels firm compared to raw flesh. If a fillet smells sharply off or requires unusual cooking time, discard it—quality matters.

Can I meal prep fish tacos?

Yes. Bake the fish and store it separately from the slaw, crema, and tortillas. Keep the slaw and crema chilled and assemble the tacos just before eating so toppings stay crisp and tortillas don’t become soggy.

How long does fish stay good in the fridge?

Cooked fish will generally keep in the refrigerator for up to five days. Use your nose and judgment: a sour or excessively pungent smell is a sign the fish has gone bad.

What type of tortillas are best for fish tacos?

Use whatever you prefer: small flour “street taco” style tortillas or corn tortillas both work well. Warm the tortillas briefly before assembling for the best texture.

More Taco Recipes

• Easy Ground Beef Tacos (alternative weeknight favorite)
• Vegan Sweet Potato Tacos (meat-free option)
• 4-Ingredient Crockpot Chicken Tacos (slow-cooker convenience)

Baked Cod Fish Tacos

This baked fish taco recipe is flavorful, easy, and perfect for a quick dinner.

Author: Linley Hanson

Prep: 15 mins | Cook: 15 mins | Total: 30 mins | Serves: 4

Ingredients

For the cod

• 1 lb fresh cod
• 2 tablespoons Cajun seasoning
• 1/2 small lime, sliced into rounds
• 3 tablespoons butter, cut into 1-tablespoon pads

For the slaw

• 2 cups thinly sliced red cabbage
• 1.5 cups shredded kale
• 1/2 medium red onion, thinly sliced
• 1 cup sliced radishes
• 1.5 tablespoons apple cider vinegar
• 1 tablespoon avocado oil
• 1/2 teaspoon salt

For the crema

• 1/3 cup nonfat Greek yogurt
• 1/4 cup cotija cheese, crumbled
• 1.5 tablespoons fresh lime juice
• Pinch of salt

Other

• 8 flour street taco tortillas (or corn tortillas)
• Fresh lime juice, for serving

Instructions

1. Preheat the oven to 400°F. Lightly spray or grease a baking dish.
2. Pat the cod dry with paper towels to remove excess moisture.
3. Place the cod in the prepared dish and generously season both sides with Cajun seasoning.
4. Arrange lime slices on top of the fish and dot with the butter pads. Bake in the oven for 12–16 minutes, depending on fillet thickness, until the fish flakes easily with a fork.
5. While the fish bakes, combine all slaw ingredients in a large bowl, toss to combine, and refrigerate until ready to use.
6. For the crema, whisk together Greek yogurt, cotija, lime juice, and a pinch of salt; chill until serving.
7. When the fish is done, remove it from the oven and use two forks to break it into large chunks (not finely shredded).
8. Warm tortillas, then assemble the tacos by dividing fish, slaw, and crema among the tortillas. Finish with a squeeze of fresh lime and extra cotija if desired.

Nutrition (per serving, approximate)

Calories: 412 kcal · Carbohydrates: 34 g · Protein: 23 g · Fat: 21 g · Fiber: 5 g · Sugar: 4 g

Nutrition information is automatically calculated and should be used as an approximation.