Baked Cod with Cilantro Lime (Printable version)
Flaky baked cod meets crisp slaw and tangy cilantro lime cream in soft tortillas for a fresh, satisfying meal.
# Ingredient List:
→ Baked Cod
01 - 1 lb skinless cod fillets
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - ½ teaspoon garlic powder
06 - Salt and freshly ground black pepper, to taste
07 - Juice of ½ lime
→ Creamy Cilantro Lime Sauce
08 - ½ cup sour cream or Greek yogurt
09 - 2 tablespoons mayonnaise
10 - 1 small garlic clove, minced
11 - 1 tablespoon fresh lime juice
12 - Zest of 1 lime
13 - ¼ cup fresh cilantro, chopped
14 - Salt and freshly ground black pepper, to taste
→ Fresh Slaw
15 - 2 cups shredded red or green cabbage
16 - 1 small carrot, julienned or grated
17 - 1 tablespoon lime juice
18 - 1 tablespoon olive oil
19 - Salt and freshly ground black pepper, to taste
→ For Serving
20 - 8 small corn or flour tortillas, warmed
21 - Extra fresh cilantro, for garnish
22 - Lime wedges
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Pat the cod fillets dry with paper towels and arrange on the prepared baking sheet. Drizzle with olive oil, then sprinkle evenly with smoked paprika, cumin, garlic powder, salt, and pepper. Squeeze lime juice over the fillets and gently rub the seasonings to coat evenly.
03 - Bake for 12 to 15 minutes, or until the cod flakes easily when tested with a fork.
04 - While the cod bakes, combine sour cream or Greek yogurt, mayonnaise, minced garlic, fresh lime juice, lime zest, and chopped cilantro in a small bowl. Whisk until smooth and well blended. Season with salt and pepper to taste, then refrigerate until ready to serve.
05 - In a separate mixing bowl, toss the shredded cabbage and julienned carrot with lime juice, olive oil, salt, and pepper until evenly coated. Set aside.
06 - Warm the tortillas in a dry skillet over medium heat or in the microwave until pliable and lightly toasted.
07 - Remove the cod from the oven and gently flake into large, chunky pieces using a fork.
08 - Layer flaked cod pieces onto each warm tortilla. Top generously with the prepared slaw and drizzle with the creamy cilantro lime sauce. Garnish with fresh cilantro and serve alongside lime wedges.
# Expert Suggestions:
01 -
- The creamy cilantro lime sauce is the kind of thing you will want to put on everything from grilled chicken to roasted potatoes.
- Baking the cod means no hot oil splatters and perfectly flaky fish every single time.
02 -
- Do not overbake the cod because it goes from perfectly flaky to dry and rubbery in just a couple of extra minutes, so start checking at 12 minutes.
- Letting the sauce rest in the fridge for even ten minutes transforms the flavor from good to irresistible as the garlic and lime permeate the cream base.
03 -
- Patting the fish completely dry before seasoning is the single step that makes the biggest difference between steamed and beautifully seasoned cod.
- Use a microplane to zest the lime directly into the sauce bowl so the essential oils spray right into the mixture instead of landing on your counter.