Ingredients
For the baked cod
- 1 1/2 lb skinless boneless cod fillets 680 g, thawed if frozen; about 1 inch thick
- 1 tbsp olive oil
- 1 tsp paprika sweet or smoked
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp fine salt divided: 1/4 tsp fish, 1/8 tsp slaw, 1/8 tsp sauce
For the slaw, sauce and tortillas
- 3 cups finely shredded red cabbage about 210 g
- 1/2 cup plain low-fat Greek yogurt about 120 g
- 2 limes use 3 tbsp juice and 1 tsp finely grated zest; cut any remainder into wedges
- 1/4 cup chopped fresh cilantro about 4 g
- 8 6-inch corn tortillas about 28 g each
Equipment
- 1 Rimmed baking sheet and parchment rated for 425°F
- 1 Medium mixing bowl
- 1 Small mixing bowl and whisk
- 1 Knife, cutting board and fine grater
- 1 Measuring cups and spoons
- 1 Instant-read thermometer
- 1 Spatula and fork
- 1 Dry skillet and clean kitchen towel for warming tortillas
Instructions
- Heat the oven to 425°F (220°C), with a rack in the center. Line a rimmed baking sheet with parchment rated for that temperature.
- Pat the thawed cod dry and check for bones. Arrange in one layer on the prepared pan; tuck thin ends under so the portions have similar thickness. Rub with the olive oil, paprika, cumin, garlic powder and 1/4 teaspoon salt. Wash your hands and raw-fish utensils before preparing the toppings.
- Bake for about 10–15 minutes, checking sooner for thinner fillets, until the thickest part of each piece reaches 145°F (63°C). The flesh should be opaque and separate easily into flakes. Thick pieces can take longer; use temperature rather than time alone.
- While the cod bakes, finely grate 1 teaspoon zest from a washed lime, then squeeze 3 tablespoons juice from the limes. Toss the cabbage with 2 tablespoons lime juice, half the cilantro and 1/8 teaspoon salt in a medium bowl. In a small bowl, whisk the yogurt with the remaining 1 tablespoon lime juice, the zest and the remaining 1/8 teaspoon salt. Keep the toppings chilled until assembly.
- Heat a dry skillet over medium heat. Warm the tortillas in batches for about 20–30 seconds per side, until pliable and lightly toasted. Stack under a clean kitchen towel to keep warm. Work on this while the fish bakes if your kitchen setup allows.
- Break the cooked cod into large flakes. Divide lightly drained slaw and cod among the eight warm tortillas. Drizzle with the lime yogurt sauce and scatter over the remaining cilantro. Serve promptly, with any remaining lime cut into wedges. Allow two tacos per serving.
Nutrition
Serving: 2tacosCalories: 337kcalCarbohydrates: 32gProtein: 38gFat: 7gSaturated Fat: 1.3gCholesterol: 76mgSodium: 434mgFiber: 5gSugar: 3.9g
Video
Notes
Timing: About 30 minutes when toppings and tortilla warming overlap the baking time. Oven preheating, fillet thickness and knife speed can change the total. Begin with thawed fish.
Storage: Refrigerate fish, sauce and slaw separately within 2 hours, or 1 hour above 90°F. Keep at 40°F or below. Use cooked fish within 3–4 days and reheat to 165°F. Assemble with freshly warmed tortillas.
Nutrition: Estimated per two tacos using 680 g raw Atlantic cod, 224 g corn tortillas, 210 g cabbage, 120 g low-fat Greek yogurt, 45 g lime juice and the measured oil, seasonings and cilantro. All sauce and oil are included; lime zest contributes a negligible amount and is not modeled. Brands and cooking losses change the result.
Estimated cost: About $21 for the recipe, or $5.25 per serving, in USD. Based on ingredient portions at sample US online grocery prices, not a local checkout quote. Tax, delivery and energy are excluded; buying full packages costs more.
Video: Minimalist Baker demonstrates a related smoky oven-baked cod taco technique. Its version uses a different seasoning blend and guacamole instead of this recipe's cabbage and lime yogurt sauce. Follow this card for quantities and toppings.
