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Baked Fish Tacos - A Family Feast

Baked Fish Tacos

Baked Fish Tacos have lightly fried corn tortillas filled with seasoned baked cod and a variety of light and healthy toppings.

Yield: 6 servings 1x
Prep: 35 minutesCook: 25 minutesTotal: 1 hour


Crema (make four hours in advance of recipe)

Pickled Red Onions (make in advance and cool)

4 cups Napa cabbage, shredded fine

1 cup Cotija cheese, crumbled

1/4 cup fresh cilantro, chopped

1 ripe avocado, cut into small pieces

1 1/2 pounds thick filets of cod or haddock. (Thick cod filets are called Captain’s cut)

1 tablespoon butter

1 tablespoon extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon white pepper

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (less or more depending on your heat tolerance)

1/4 teaspoon ground coriander

18 six-inch corn or flour tortillas

Kitchen pan spray

2 limes, cut into wedges


  1. Make the crema and pickled red onions in advance. Chill for several hours.
  2. Shred the cabbage fine and place in a bowl and cover with warm tap water. After 15 minutes, drain, refill and soak 15 minutes more, then drain and pat dry with a paper towel.
  3. Preheat the oven to 375 degrees F.
  4. Spray a baking dish or sheet tray with kitchen pan spray and lay out the fish. Brush with the butter and oil mixed, then sprinkle on the salt, pepper, paprika, cayenne and coriander.
  5. Bake for 20-25 minutes or until the sections of the fish flake when pushed.
  6. While the fish bakes, heat a skillet or saute pan over high heat. Spray both sides of the 18 tortillas lightly with kitchen pan spray and heat in the hot skillet for about 30 seconds on each side to become soft and pliable. Keep warm in a foil pouch.
  7. If preparing and serving, line up warmed tortillas in a serving platter, each leaning against the next. Place cabbage on the bottom of each tortilla, followed by the fish, then top with pickled red onion, cotija cheese, cilantro, avocado and crema. If you are letting guests make their own, lay out warmed tortillas in taco holders and serve with the platter of cooked fish with the shredded cabbage and all the other toppings on the side. (Keep extra warmed tortillas in a foil pouch. Just fold a large piece of foil in half and fold the edges to create an envelope.)
  8. Serve lime wedges on the side.

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© Author: A Family Feast
Cuisine: Mexican, Tex-Mex Method: baked