Restaurant style baked cod fish tacos drizzled in southwest sauce are mouth watering delicious and one of our favorite taco recipes! Seared then baked cod with lime and cilantro onions, piled on tortillas with cabbage and a creamy, smoky southwest sauce.
Be sure to also try my Tofu Tacos, Shrimp Fajita Tacos and Pork Tacos, next!
Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 9 minutes
- ⏳ Total Time: 24 minutes
- 🍽️ Serving: 6 tacos
- ⚡ Calories: 374kcal
- 🌶️ Flavor Profile: Tender lime and cilantro cod with crunchy cabbage and a creamy, smoky-sweet southwest sauce
- ✋ Difficulty: Sear, bake, layer. The sauce takes 2 minutes.
Quick Answer
Season 1 ½ pounds of cod with salt and pepper, sear it in coconut oil for 15 seconds per side, then top it with sauteed lime juice, red onion and cilantro and bake at 350 degrees F for 6 to 8 minutes until it flakes. Layer warm tortillas with shredded cabbage and the fish, drizzle with southwest sauce (mayonnaise, lime, honey, vinegar, cayenne, paprika, cumin, garlic salt and oregano) and garnish with red pepper, cilantro and lime.
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It is true, fresh is best and these are the best cod fish tacos made with fresh seafood that was overnighted direct from the fisheries to our doorstep. So delicious with this southwest sauce or even try it with citrus salsa or cole slaw on top!
Have you ever had that moment where you brought home store bought seafood for dinner and were crazy excited to dish it up only to experience that it turned out rather... fishy? Fishy in smell, taste and texture (chewy and over-cooked for fear of food born illnesses). That is because it is not fresh at all!
Fish should not smell...fishy, and should have an incredibly tender texture that melts in your mouth. If you have experienced that chewy, fishy, not so tasty seafood dish then I am right there with ya, and a bit embarrassed to admit that due to the fact that I live by the sea! I truly understand why some people do not like the flavor of seafood. It just boils down to freshness. I am a firm believer in always using the freshest and best ingredients in the kitchen. So let's get started!
Why This Recipe Works
Click to see the technique science
- Sear first, then bake. The secret to cooking the perfect fish is to sear the fillet first on the stove using high heat, then bake it in the oven at 350 degrees F for 6-8 minutes. Searing first seals in the juices.
- Salt before cooking, flavor while searing. Salting the fish first, then adding lime juice and coconut oil (coconut oil withstands high heat) when pan searing, builds flavor without a long marinade.
- Short marinades only. Marinades in seafood should only last about 30 minutes, the proteins can start to break down if left longer than 30-45 minutes.
- The onions cook in the fish's pan. Lime juice, red onion, salt and cilantro sautee in the same hot skillet for a minute, then go over the fish to bake, so nothing is wasted.
- Fork test for doneness. Put a fork in the center and twist. If it flakes and has milky white juices then it is done. Always check the fish at the minimum baking time.
Why You'll Love This Recipe
- Restaurant style at home in under 25 minutes.
- The southwest sauce doubles as a dip for fries and roasted vegetables too!
- Gluten-free with corn or gluten-free tortillas.
- Make-ahead friendly. The baked fish keeps in the refrigerator for up to 8 hours before assembling.
- Taco night lineup. Pair it with guacamole and a skinny margarita.
Key Ingredients
- Fresh cod fish fillets (1 ½ pounds) with pink Himalayan salt and freshly ground black pepper.
- Coconut oil - it withstands the high heat of searing.
- Lime juice, cilantro leaves and thinly sliced red onion - the pan sauce that bakes over the fish.
- Green cabbage, shredded - or use a slaw recipe.
- Red bell pepper and extra cilantro chopped for garnish.
- Tortillas - small corn, flour, or gluten-free.
- Southwest dipping sauce: mayonnaise (or Greek yogurt for protein), lime juice, honey, white vinegar, cayenne pepper, paprika, cumin, garlic salt and dry oregano.
Full recipe ingredients and measurements are in the recipe card below.
Variations
- Lighter sauce - you make it with mayonnaise, but if you want a lighter version you can swap it out for Greek yogurt.
- Avocado sauce - in addition, top your fish tacos with this Avocado Fish Taco Sauce Recipe.
- Salsa instead of sauce - try it with citrus salsa or fresh salsa on top.
- Spicy - top off with hot sauce or a sprinkle of chili powder.
- Other fish - the sear-then-bake method works for blackened rockfish or a baked sea bass.
- Taco bowl - skip the tortilla and serve it over the base of my vegetarian taco salad.
How to Make Cod Fish Tacos
1Make the southwest sauce. Combine in a small bowl ½ cup mayonnaise, 1 teaspoon of lime juice, 2 teaspoons honey, 1 teaspoon white vinegar, ¼ teaspoon cayenne pepper, ½ teaspoon paprika, ¼ teaspoon cumin, ¼ teaspoon garlic salt and ¼ teaspoon dry oregano. Mix well, cover and refrigerate for up to an hour before serving.
2Season the fish. In an 8 x 8 inch baking pan add 1 tablespoon of melted coconut oil to the bottom. Spread fish on top and sprinkle with ½ teaspoon salt and a dash of black pepper. Preheat oven to 350 degrees F.
3Sear. Heat a large skillet over high heat and add 1 tablespoon coconut oil. Sear the fish for 15 seconds on one side, turning once and repeating 15 seconds on the other side. Remove from heat and place back in the baking dish.
4Sautee the onions and bake. Turn the burner to medium low and add to your heated skillet the juice of 1 lime, red onion slices, 1 teaspoon of salt, a dash of black pepper and a handful of freshly chopped cilantro leaves (about ¼ cup). Sautee about 1 minute until the onion becomes slightly translucent. Drizzle the onion mixture over the fish. Cover and bake for 6-8 minutes.
5Assemble. Layer each slightly heated tortilla with cabbage followed by fish. Drizzle with southwest sauce and garnish with diced red peppers, cilantro, red onions, avocado slices and a splash of fresh lime juice. Serve immediately or refrigerate the fish until ready to use, for up to 8 hours.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Buy the freshest cod you can. Fish should not smell fishy. If you can't get Alaskan seafood, make sure to get cod that is the freshest and not fishy scented.
- Marinate in glass, and briefly. Cast iron or aluminum can react with acids and give fish an off-flavor, and seafood marinades should only last about 30 minutes.
- Do not over bake. Check at 6 minutes; the fish is done when it flakes with milky white juices.
- Warm the tortillas right before layering so they fold without cracking, or make your own baked tortilla chips for scooping the extra sauce.
- Wine pairing. Expert winemaker Brittany of Millesime Cellars Winery suggests pairing white fish and cod fish tacos with a Dry Orange Muscat or Viognier.
- Out of an herb? My herb substitute guide covers swaps for the cilantro and oregano.
Serving Ideas
There is nothing quite like a savory feast to bring people together like these delicious fish tacos! Serve them with guacamole, a side of ceviche, and finish with shrimp ceviche. For more seafood dinners try my foil baked cod, swordfish kabobs or shrimp and scallop pasta.
Alaskan seafood is considered to be the best managed fisheries in the world, harvested from local waters and managed from sustainable and renewable fisheries. Living in Santa Barbara we are fortunate to have fresh seafood year round. We buy the best seafood we can find from our local markets such as the Santa Barbara Harbor or Whole Foods. But not everyone around the world has this kind of access to fresh fish, unless ordered direct from the fisheries.
Disclosure: I received products in exchange for writing a review and recipe. All opinions stated are written in my own words and I only promote products I love and support!
Cod Fish Tacos FAQs
Put a fork in the center and twist. If it flakes and has milky white juices then it is done. Always check the fish at the minimum baking time, 6 minutes at 350 degrees F after searing.
Yes. Mix it, cover and refrigerate for up to an hour before serving; it keeps for 3 to 4 days in the fridge and is also fantastic as a dip for fries and roasted vegetables.
Small corn tortillas are traditional and gluten-free. Flour tortillas or gluten-free tortillas work too. Warm them slightly before layering.
Bake the fish, then refrigerate it until ready to use, for up to 8 hours. Warm it gently and assemble the tacos right before serving so the cabbage stays crunchy.
Only about 30 minutes. The proteins can start to break down if left longer than 30-45 minutes. Simply salting the fish before cooking and adding lime juice while searing works just as well.
Yes. It is mayonnaise (or Greek yogurt), lime juice, honey, white vinegar and dry spices, all naturally gluten-free. Check the label on the mayonnaise to be sure.
Cod Fish Tacos Recipe with Southwest Sauce
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Ingredients
- 1 ½ pounds cod fish
- pink Himalayan salt
- freshly ground black pepper
- 2 tablespoons coconut oil
- 2 limes juice of
- ¼ cup cilantro leaves freshly chopped
- ½ red onion thinly sliced
- 1 cup green cabbage shredded
- ¼ cup red bell pepper chopped for garnish
- 2 tablespoons cilantro chopped for garnish
- 6 tortillas small corn or gluten-free
Southwest Dipping Sauce
- ½ cup mayonnaise
- 1 teaspoon lime juice
- 2 teaspoons honey
- 1 teaspoon white vinegar
- ¼ teaspoon cayenne pepper
- ½ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon garlic salt
- ¼ teaspoon oregano dry
Instructions
Southwest Dipping Sauce
- Combine in a small bowl ½ cup mayonnaise, 1 teaspoon of lime juice, 2 teaspoons honey, 1 teaspoon white vinegar, ¼ teaspoon cayenne pepper, ½ teaspoon paprika, ¼ teaspoon cumin, ¼ teaspoon garlic salt, ¼ teaspoon dry oregano. Mix well, cover and refrigerate for up to an hour before serving.
Cod Fish Tacos
- In an 8 x 8 inch baking pan add 1 tablespoon of melted coconut oil to the bottom. Spread fish on top and sprinkle with ½ teaspoon salt and a dash of black pepper. Preheat oven to 350 degrees F.
- Heat a large skillet over high heat and add 1 tablespoon coconut oil. Sear the fish for 15 seconds on one side, turning once and repeating 15 seconds on the other side. Remove from heat and place back in baking dish.
- Meanwhile while fish sets for a minute, turn the burner to medium low and add to your heated skillet; juice of 1 lime, red onion slices, 1 teaspoon of salt, a dash of black pepper and a handful of freshly chopped cilantro leaves (about ¼ cup). Sautee about 1 minute until onion becomes slightly translucent. Drizzle the onion mixture over the fish. Cover and bake for 6-8 minutes.
- Remove and serve immediately or refrigerate until ready to use, for up to 8 hours.
- Serve: Layer each slightly heated tortilla with cabbage followed by fish. Drizzle with Southwest sauce and garnish with diced red peppers, cilantro and a lime wedge! Enjoy!
Joanne says
Fish taco's are so good, especially with fresh fish. I like your sauce, too.
Danielle @ Delightful Mom Food says
Thank you!
Karen Rooster Boots says
I made these last night and feel that you should be showered with unbridled thankful love! They were beyond amazingly delicious! I searched Pinterest for cod taco, and was thrilled to read this recipe.
I had actually baked a couple of nice big pieces of cod in olive oil, a little garlic, and salt and pepper the night before. I was just trying to use up some cod that needed to be used. So, I cooked the onion/lime mix in the coconut oil and then heated up the cod in that pan afterward. I bow to your greatness and hope cod goes on sale at my grocery store again soon! Thank you!!!
Danielle @ Delightful Mom Food says
Karen that is just the sweetest comment. My heart is spinning in joy to hear how much you enjoy this recipe! Thank you!
Anita says
This looks so delicious! Thanks for sharing.
Danielle @ Delightful Mom Food says
Anita, these fish tacos are the best! Enjoy!
Jenny says
Delish!!!! The only this is, my fish released too much liquid which was very drippy and messy.... Not sure how to prevent this. But very, very tastey!
Danielle @ Delightful Mom Food says
Hi Jen! So glad you enjoyed this delicious cod fish recipe! When it is baked, it will naturally have liquid, so use a slotted spoon so it drains out before adding to the tacos. Or place the fish on a clean kitchen towel to absorb some of it.