Cod

Chile-Lime Fish Tacos

Name: Chile-Lime Fish Tacos
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp extra-virgin olive oil; 1 tsp lime zest; 2 tbsp lime juice; 1 tsp garlic powder; ½ tsp chile powder; ¼ tsp cumin; ¼ tsp paprika; 1 lb cod, thawed if frozen; ½ tsp salt; ¼ tsp pepper

Who says fish tacos have to be deep fried?

Beth Lipton

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The classic fish taco, made even easier and simpler, but without skimping on flavor. That’s what you’ll find in each bite of these Chile-Lime Fish Tacos. At the heart of these fish tacos are slices of flaky baked cod. However, you can sub in any mild, firm-fleshed fish if cod isn’t your fave. We’ve skipped the breading and the crispy coating, instead making the cod itself (along with the chile lime marinade) the star of these tacos.

Additionally, while fish tacos are commonly fried, we’re cutting down on the oil – and the potential fat, calories, and sodium that can accompany fried foods – by baking the strips of cod in the oven. The trick to keeping the cod together while it bakes? Make time to refrigerate the fish once it’s portioned out, seasoned, and soaking up the vibrant, slightly spicy marinade. This not only infuses some extra-deep flavor into each bite, but it also makes for a super simple, straight-out-of-the-fridge cooking process that’s almost effortless. After just a short trip in the oven, you’ll have ready-to-enjoy taco meat that’s flaky and satisfying.

For more delicious fish taco recipes, try: