Easy Fish Tacos with Creamy Sauce

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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.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Dinner, Main Dish

Cuisine: Mexican, Seafood, Tex Mex

Servings:

Calories: 755kcal

Author: Julie Clark

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.

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making 6 tacos, with 1 serving being 1 fully loaded taco with sauce. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition