Julie Clark
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Fish Tacos
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Baked fish tacos are the perfect solution for when you want the brightness of a Baja-style taco without the mess of deep-frying. Top with shredded cabbage, avocado, cilantro lime sauce and Cotija cheese.
Baja tacos are known for the lightly smoky and citrusy bright flavor that doesn’t overpower the cod. Sometimes fried fish can be too much, so our fish taco recipe uses a baked cod with a “butter bake” trick to still get the ideal flaky fish with amazing flavor in every bite.
The oven baked fish cooks quickly at 400º and should be pulled out of the oven when the internal temperature reaches 145ºF.
Our Fish Tacos Secret: Butter-Baked Fish That Stays Perfectly Flaky
Our favorite beach to visit in Florida on Anna Maria Island. It’s our home away from home! The minute I step on the island I’m ready to eat allllll the fish tacos. The slightly charred tortilla, crunchy slaw, creamy fish taco sauce and flaky fish…if you’ve had it, you know how good it is!
Fish tacos make an easy dinner, and this recipe especially so since the cod bakes in the oven. No messy frying. No heavy oils. Just perfectly flaky cod tacos.
This fish tacos recipe includes our creamy fish sauce that pairs perfectly with the mild cod flavor without overpowering it. Serve with our pineapple coleslaw, also inspired by Anna Maria Island! Or make fish taco bowls with mango salsa.
Want fried? Try our fried fish recipe. And you’ll love our chili lime tilapia and slow cooker taco pasta, too.
Side dishes for fish tacos: Mexican rice, fried plantains, oven baked fries or Mexican street corn.
Enjoy! -Julie
The “Butter Bake” Secret (Why This Fish Turns Out So Good)
The secret to these fish tacos is the “butter bake”. As the fish cooks, the butter melts over the top, naturally basting it so it stays tender, flaky, and full of flavor.
It gives you that rich, almost pan-seared taste without needing to fry. No breading, no hot oil, and no mess. Just an easy sheet pan method that gives fish that’s perfect for tacos.
You’ll love our brown butter salmon, too!
What are the ingredients for fish tacos?
Fish tacos use simple pantry ingredients for great flavor and a hint of heat.
- If cod isn’t available, other firm white fish fillets like Halibut, Mahi Mahi, or Tilapia work well. Try shrimp, too!
- You can use Greek yogurt as a lighter 1:1 replacement for either the mayo or sour cream.
- If you can’t find Cotija, Feta cheese provides a similar salty, crumbly texture.
See the recipe card for full list of ingredients and amounts.
How to Make Fish Tacos
Prepare the fish. Pat the cod fillets dry with paper towels (this helps the seasoning stick) then place the cod pieces in a large bowl. Add in olive oil, lime juice, garlic powder, dried parsley, and paprika. Coat all sides of the fish. Let it marinate at room temperature for 15 minutes while the oven is preheating.
Bake the fish. Arrange the fillets on a parchment lined baking sheet and place 1-2 thin slices of butter onto each filet of fish. Bake for 10-13 minutes or until it reaches an internal temperature of 145°F and the fish is flaky. Lightly salt and black pepper the cod to taste.
Prepare the cilantro lime taco sauce. Place the mayonnaise, sour cream, cilantro, lime juice, hot sauce, garlic powder, and paprika into a food processor or blender. Pulse until smooth.
Heat the tortillas. Warm the tortillas in a dry skillet or directly over a gas flame for a few seconds per side until they are pliable and slightly charred. This adds to the flavor of the tacos and I highly recommend it.
Assemble the fish tacos. Gently flake the fish into large chunks and place a generous portion of fish in each tortilla. Top your favorite toppings and then add a drizzle of cilantro lime sauce.
Frequently Asked Questions
What are some variations of fish taco slaw?
For this recipe I featured a simple shredded cabbage since there was a cream sauce to put on top. You could add a creamy coleslaw or a Mexican slaw with no mayo.
Can I use frozen fish for fish tacos?
Yes. Thaw the fish filets fully and pat them dry, then proceed with the recipe.
How do you store baked cod?
Store the cooked fish and the cilantro lime sauce in separate airtight containers in the refrigerator. The fish will stay fresh for up to 2 days, while the sauce will last for up to 5 days. Reheat the fish gently in a skillet over low heat or in the oven at 325º F to prevent it from becoming rubbery.
Easy Fish Tacos with Creamy Sauce
Baked fish tacos are the perfect solution for when you want the brightness of a Baja-style taco without the mess of deep-frying.
Servings 6
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients
Cod Tacos:
- 4 cod fillets
- 2 tablespoons olive oil
- 1 tablespoon lime juice (you'll need 2 limes)
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon paprika
- ¼ cup salted butter sliced
- 6 small corn tortillas or flour tortillas
Cilantro Lime Sauce:
- ½ cup mayo
- ½ cup sour cream
- ¼ cup fresh cilantro packed
- 2 tablespoons lime juice
- 1 tablespoon hot sauce or sriracha
- 1 teaspoon garlic powder
- ½ teaspoon paprika
Toppings:
- Shredded red cabbage or green cabbage
- Cotija cheese
- Cilantro
- Sliced avocado or guacamole
- pickled red onions
- Sliced radishes
- Fresh lime juice
Instructions
- Pat the cod fillets dry with paper towels to ensure the marinade sticks properly, then place the cod pieces in a large bowl. 4 cod fillets
- Add in olive oil, lime juice, garlic powder, dried parsley, and paprika. Gently toss the cod to coat all sides of the fish. Let it marinate at room temperature for 15 minutes while the oven is preheating to 400ºF. 2 tablespoons olive oil, 1 tablespoon lime juice, 1 teaspoon garlic powder, ½ teaspoon dried parsley, ½ teaspoon paprika
- Line a rimmed baking sheet with parchment paper for easy cleanup. Arrange the fillets on the baking sheet and place 1-2 slices of butter onto each filet of fish. ¼ cup salted butter
- Bake cod for 10-13 minutes or until it reaches an internal temperature of 145°F and the fish is flaky. Lightly salt and black pepper the cod to taste.
- While the fish cooks, place the mayonnaise, sour cream, cilantro, lime juice, hot sauce, garlic powder, and paprika into a food processor or blender. Pulse until smooth and creamy. ½ cup mayo, ½ cup sour cream, ¼ cup fresh cilantro, 2 tablespoons lime juice, 1 tablespoon hot sauce, 1 teaspoon garlic powder, ½ teaspoon paprika
- Warm the tortillas in a dry skillet or directly over a gas flame for a few seconds per side until they are pliable and slightly charred. 6 small corn tortillas
- To assemble, gently flake the fish into large chunks and place a generous portion of fish in each tortilla. Top with your choice of extra toppings and the a drizzle of cilantro lime sauce.
Notes
- Fish can go from perfectly flaky to rubbery in a matter of minutes. Use a meat thermometer to pull the fish out at 145 degrees F for the best texture.
- The slices of butter on top of the fillets are essential. As they melt in the oven, they “baste” the fish, creating a rich flavor that mimics a pan-sear without the extra effort.
- If you have the time, make the Cilantro Lime Sauce an hour in advance. The flavors of the garlic and lime deepen significantly as it sits in the fridge.
- Warming tortillas over a gas flame or in a cast iron skillet over medium-high heat adds a smoky element that elevates the entire taco. Use tongs and watch them closely. You just want a few charred spots for flavor and visual appeal.
Nutrition
Calories: 755kcal | Carbohydrates: 17g | Protein: 110g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 277mg | Sodium: 728mg | Potassium: 2578mg | Fiber: 1g | Sugar: 2g | Vitamin A: 588IU | Vitamin C: 10mg | Calcium: 164mg | Iron: 4mg
