Quick Baked Cod Fish Tacos with Cilantro Yogurt Sauce
Flaky seasoned cod baked until tender and lightly browned, paired with creamy cilantro yogurt sauce and fresh toppings in warm tortillas. The fish gets a bold dry rub of chili powder, cumin, and smoked paprika while the cooling sauce balances heat with tangy Greek yogurt. Perfect for weeknight dinners when you want restaurant-quality tacos without frying. The combination of smoky spices and fresh elements creates satisfying tacos that come together in about 20 minutes.
Ingredients
- 1 ½ pounds cod, fresh and wild caught preferable
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika, or standard paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ tablespoon kosher salt, for seasoning
- 2 tablespoons cilantro, finely chopped, plus more to serve
- ¼ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 teaspoon apple cider vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cumin
- ½ teaspoon kosher salt
- pico de gallo, purchaseddiced tomatoes1:1vegetable
less complex flavor
- ¼ green cabbage, shredded
- tortillas
Instructions
- 1
Preheat oven to 400°F and prep fish
- 2
Mix dry rub with chili powder, cumin, smoked paprika, garlic powder, and onion powder
- 3
Pat fish dry, season with salt and coat with spice mixture
- 4
Place on parchment lined baking sheet and bake for 10 minutes until tender
- 5
Broil for 2 minutes until lightly browned
- 6
Break cooked fish into bite sized pieces with fork
- 7
Whisk cilantro, Greek yogurt, mayonnaise, vinegar, garlic powder, onion powder, cumin, and salt for sauce
- 8
Add water if needed to achieve dolloping consistency
- 9
Toss shredded cabbage with salt
- 10
Drain pico de gallo
- 11
Warm tortillas by charring over gas flame or preferred method
- 12
Assemble tacos with fish, cabbage, drained pico de gallo, and sauce
- 13
Top with additional cilantro
Tips
Serve fish immediately after cooking as it gathers moisture and loses texture as it sits
Drain pico de gallo with a fork to prevent soggy tacos
Char tortillas over gas flame for authentic flavor and better texture
Good to Know
Store assembled tacos immediately. Components can be refrigerated separately for 2 days.
Sauce can be made 1 day ahead. Cook fish just before serving for best texture.
Serve immediately while fish is warm and tortillas are fresh.
Common Mistakes
Pat fish completely dry to avoid steaming during baking
Don't overcook fish to prevent dryness and tough texture
Substitutions
Dairy-Free Swaps
General Alternatives
less complex flavor
FAQ
Can I use frozen cod?
Yes, thaw completely and pat very dry before seasoning. Frozen fish releases more moisture during cooking.
What if I don't have smoked paprika?
Regular paprika works fine, or substitute with additional chili powder for more heat and color.
How long do leftovers keep?
Store components separately in refrigerator for up to 2 days. Reheat fish gently to avoid overcooking.