Description
Delicious and easy-to-make Alaskan Cod Fish Tacos seasoned with a flavorful blend of spices, baked to perfection, and topped with fresh cabbage, tomato, and a zesty lime garlic sauce. Perfect for a quick and healthy dinner that serves 8.
Ingredients
Scale
Fish and Seasoning
- 1 pound Alaskan cod
- ½ teaspoon Old Bay seasoning
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3-4 teaspoons olive oil
Toppings and Tortillas
- 8 corn tortillas
- 1 tomato, diced
- 1 cup thinly sliced cabbage
- 1 tablespoon lime juice
- Limes for serving (optional)
- Avocado (optional)
- Cilantro (optional)
Sauce
- ½ cup mayonnaise
- Juice of one lime
- 2 garlic cloves, grated or minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon chili garlic paste
Instructions
- Preheat and Season Fish: Preheat your oven to 375 degrees Fahrenheit. Prepare a baking sheet lined with parchment paper. In a small bowl, combine ground cumin, ground cinnamon, kosher salt, black pepper, and Old Bay seasoning. Drizzle the Alaskan cod with olive oil and sprinkle the seasoning mixture evenly on both sides of the fish, rubbing gently to coat.
- Bake the Fish: Place the seasoned fish on the prepared baking sheet. Bake in the preheated oven for 20 to 25 minutes until the fish is cooked through and flakes easily with a fork.
- Prep Toppings and Tortillas: While the fish is baking, prepare your toppings. Thinly shred or slice the cabbage and place in a bowl, mix it with the lime juice to add brightness. Heat a skillet over medium-high heat with a little olive oil and warm each corn tortilla for 2 to 3 minutes on each side until soft and lightly toasted.
- Make the Sauce: In a small bowl, combine mayonnaise, lime juice, grated or minced garlic, salt, black pepper, and chili garlic paste. Stir well until smooth, then refrigerate the sauce until ready to serve to allow flavors to meld.
- Assemble Tacos: Once the fish has finished baking, use a fork to flake it into small pieces. Place a portion of the flaked cod onto each warmed tortilla. Top with the lime-infused cabbage, diced tomato, cilantro, and your prepared sauce. Add slices of avocado and extra lime wedges if desired for enhanced flavor.
Notes
- Use fresh Alaskan cod for best flavor and texture.
- Adjust chili garlic paste quantity to control spiciness of the sauce.
- Warming tortillas in a skillet helps improve texture and flavor.
- Optional toppings like avocado and cilantro add freshness but can be omitted according to preference.
- Leftover tacos can be refrigerated and reheated in a skillet for best results.
