Summer Baked Cod Tacos with Lime-Cilantro Cabbage and Avocado Crema
Light, summer-ready baked cod tacos with crunchy cabbage slaw, charred corn and an avocado-lime crema.
Best for Lean protein + cabbage fiber; baked not fried
These baked fish tacos deliver lean protein and satisfying crunch without frying—perfect for a summer lunch. Flaky cod is simply spiced and roasted, piled into warmed corn tortillas with a fiber-rich lime-cilantro cabbage slaw, quick-charred corn and a silky avocado crema. Easy to scale for meal prep and low on added sugar while staying bright and flavorful.
Ingredients
- 500 g Skinless cod fillets , cut into 8 taco-sized strips (about 2 cm thick)
- 300 g green cabbage , finely shredded
- 8 fresh corn tortillas , 6–7 in (15–18 cm) tortillas
- 160 g fresh corn kernels , cut from the cob
- 1 ripe avocado , about 150 g flesh
- 15 g fresh cilantro , leaves roughly chopped, divided
- 2 limes , juiced (≈30 ml) plus wedges for serving
- 30 ml olive oil , divided
- 4 g ground cumin
- 3 g smoked paprika
- 3 g chili powder
- 2 garlic cloves , minced
- 6 g fine sea salt , divided
- 2 g black pepper , freshly ground
- 30 ml water , use more if needed for consistency
- 60 g red onion , for quick pickle (see step) - optional (optional – can be omitted)
- 1 jalapeño , thinly sliced - optional (optional – can be omitted)
Instructions
-
1
Make the lime-cilantro cabbage slaw: in a large bowl toss shredded cabbage with 15 ml olive oil, juice of 1 lime, half the chopped cilantro, 2 g salt and a pinch of pepper; set aside to mellow while you cook (toss occasionally).
-
2
Preheat the oven to 200°C (conventional). Pat the cod dry and rub with the minced garlic, ground cumin, smoked paprika, chili powder, 15 ml olive oil, 3 g salt and black pepper. Arrange on a parchment-lined baking sheet in a single layer.
-
3
Bake the cod until opaque and flaking easily with a fork, 10–12 minutes depending on thickness (check at 10 minutes). Remove from the oven and let rest 2 minutes, then use two forks to flake into bite-sized pieces.
-
4
While the fish bakes, char the corn: heat a medium skillet over medium-high heat with a drizzle of oil and cook the corn kernels, stirring occasionally, until lightly charred and smelling sweet, 4–6 minutes; season with a pinch of salt.
-
5
Warm the tortillas: stack them, wrap in foil and place in the warmed oven for 3–4 minutes, or warm individually in a dry skillet 20–30 seconds per side until pliable.
-
6
Make the avocado-lime crema: in a blender or bowl mash the avocado with the remaining lime juice, 30 ml water, remaining cilantro, 1 g salt and a grind of pepper until smooth; add more water to reach a pourable yet creamy consistency.
-
7
Optional quick-pickled onion: toss thinly sliced red onion with 30 ml vinegar, a pinch of salt and let sit 10 minutes while other elements cook—drain before using.
-
8
Assemble the tacos: divide warm tortillas among plates, top with flaked cod, a generous handful of lime-cilantro cabbage slaw, a spoonful of charred corn, a drizzle of avocado crema and scatter remaining cilantro. Add jalapeño slices and pickled onion if using, and serve with lime wedges.