Baked Cod Fish Tacos Recipes

MIKE'S BAKED HADDOCK FISH TACOS

Mike's Baked Haddock Fish Tacos image

This is a delightful, easy, and tasty recipe for people who don't normally like fish.

Provided by Michael

Categories Mexican Fish Tacos

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil, or as needed
2 pounds haddock fillets
2 tablespoons chili powder
2 tablespoons ground black pepper
1 (12 ounce) package flour tortillas
1 (6 ounce) container guacamole
1 (8 ounce) carton sour cream
1 head lettuce, shredded
2 cups shredded Cheddar cheese
1 (8 ounce) jar pico de gallo or fresh salsa

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of the glass baking pan with a thin coat of olive or canola oil.
Slice fish into 4- to 6-inch long pieces. Place in the prepared pan. Sprinkle with chili powder and black pepper.
Bake in the preheated oven until fish is cooked through and slightly browned on the outside, about 30 minutes.
While the fish is cooking, slightly brown the tortillas in a lightly greased frying pan.
Once the fish is done, take a tortilla and put one or two pieces of fish in the middle. Spread about 2 teaspoons of guacamole and a thin layer of sour cream on the fish. Cover with shredded lettuce, garnish with Cheddar cheese, and top with pico de gallo. Serve.

Nutrition Facts : Calories 504.1 calories, Carbohydrate 32.6 g, Cholesterol 114.3 mg, Fat 25.6 g, Fiber 4.5 g, Protein 36.5 g, SaturatedFat 12.5 g, Sodium 707 mg, Sugar 2.5 g

BAKED COD FISH TACOS

Baked Cod Fish Tacos image

A personal spin on baked cod fish tacos. When beef or chicken gets tiresome, do something fishy! Omitted cilantro due to personal tastes, but feel free to add if desired.

Provided by Adam Bassett

Categories World Cuisine Recipes Latin American Mexican Main Dishes Tacos Fish

Time 45m

Yield 6

Number Of Ingredients 16

Ingredients

1 pound cod fillets
1 tablespoon olive oil
1 lime, zested and juiced, divided
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground black pepper
½ cup sour cream
1 clove garlic, minced
1 pinch salt
1 small head red cabbage, shredded
½ teaspoon white vinegar
6 (7 inch) flour tortillas
1 tomato, diced

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper.
Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.
Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl.
Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 36.2 g, Cholesterol 36.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 20 g, SaturatedFat 3.7 g, Sodium 531.2 mg, Sugar 4.5 g

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