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Fish tacos with baked cod, creamy lime cabbage topping, avocado, onion, and mango salsa

Fish Tacos with Baked Cod and Creamy Lime Cabbage Topping

Fish tacos with baked cod feature tender, flaky fish topped with creamy lime cabbage and fresh toppings for a bright, easy meal. They are a great choice for a quick weeknight dinner or a casual gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Mexican
Calories: 335
Ingredients Method Notes

Ingredients
  

Fish
  • 3 tablespoons salted butter, melted
  • juice of 1 lime
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • pinch of salt
  • 10-15 oz. cod or other white fish, thawed (283-425 g)
Creamy Lime Cabbage Topping
  • 1/4 cup vegetable oil (or avocado oil)
  • 1/2 cup chopped green onions
  • 1/2 cup cilantro
  • 1-2 cloves garlic
  • juice of 2 limes
  • 1/2 cup sour cream or Greek yogurt
  • a pinch of salt
  • 2-3 cups shredded cabbage
Toppings
  • Flour tortillas
  • Avocado
  • Red Onion
  • Mango Salsa

Method
 

Preparation
  1. Preheat the oven to 400°F / 200°C. Combine the melted butter, lime juice, chili powder, garlic powder, and salt in a small bowl.
  2. Pour the seasoned butter mixture over the thawed fish and coat evenly.
Baking
  1. Bake the fish for 10-15 minutes.
  2. Break the cooked fish into flakes and toss with the remaining sauce and juices from the pan.
Topping
  1. Blend the sauce ingredients together, then mix the creamy sauce with the shredded cabbage.
Assembly
  1. Prepare the avocado, red onion, and mango salsa toppings.
  2. Fill the flour tortillas with the fish, cabbage topping, and desired toppings before serving.

Notes

The baked fish should flake easily while remaining moist before assembling the tacos.