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Oven-baked cod tacos topped with creamy green cabbage slaw, cilantro, lime wedges and avocado

Fish Tacos With Cabbage Slaw: 30-Minute Oven-Baked Cod

Cod fillets get a quick cumin-chili rub and a 15-minute oven bake, then go into warm corn tortillas with a tangy Greek yogurt cabbage slaw. The whole dinner is on the table in 30 minutes, with no frying and a short ingredient list.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Method

Ingredients
  

  • 1 lb cod fillets about 1 inch thick, fresh or thawed
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt plus a pinch for the slaw
  • 2 tbsp olive oil divided
  • 4 cups shredded green cabbage about 1/2 small head
  • 1/4 cup plain Greek yogurt
  • 2 tbsp fresh lime juice about 1 lime
  • 2 tbsp chopped fresh cilantro
  • 8 small corn tortillas warmed
  • 1 ripe avocado sliced (optional)

Method
 

  1. Heat the oven to 425°F and line a sheet pan with parchment paper.
  2. Pat the cod dry, set it on the pan, and rub with 1 tbsp olive oil, the cumin, chili powder and salt. Bake 12-15 minutes, until the fish is opaque and flakes easily with a fork (145°F at the center).
  3. While the cod bakes, toss the cabbage with the Greek yogurt, lime juice, remaining 1 tbsp olive oil, cilantro and a pinch of salt. Let the slaw sit 10 minutes so it softens slightly.
  4. Warm the tortillas in a dry skillet for about 30 seconds per side, or wrap them in foil and put them in the oven for the last 5 minutes.
  5. Flake the cod into large pieces, fill each tortilla, and top with the cabbage slaw and avocado slices. Serve right away.