These baked fish tacos are simple to make and packed with fresh flavors. Tender cod is baked, then topped with a tangy red cabbage slaw and a creamy cilantro-jalapeño sauce for a flaky, satisfying taco that’s perfect for Taco Tuesday or any night of the week.

Easy Baked Fish Tacos

These baked fish tacos are one of my favorite taco variations. They’re fast to prepare, crowd-friendly, and rely on fresh, simple ingredients. No frying required—just seasoned, flaky fish, bright slaw, and a creamy sauce to bring everything together.

This recipe works well for busy weeknights and casual gatherings alike. The combination of baked cod, crunchy red cabbage slaw, and a garlicky cilantro sauce makes for a light but deeply satisfying meal that’s easy to scale up when you have company.

Why these are the best fish tacos

• No frying — the fish is baked for a lighter, less messy dinner.
• Loaded with fresh ingredients so they feel healthy as well as delicious.
• Made with tender seasoned cod, though any firm white fish will work.
• The red cabbage slaw and cilantro-garlic sauce come together in minutes.
• Easy to double or triple for a crowd.

Taco Ingredients

For the fish tacos:

• Fresh cod (or another firm white fish)
• Spices for seasoning
• Olive oil
• Corn or flour tortillas

For the slaw and sauce:

• Red cabbage
• Red onion
• Cilantro
• Garlic
• Jalapeño
• Lemon and lime
• Apple cider vinegar
• Orange (optional for brightness)
• Cream cheese and milk (for a creamy sauce)

Best fish taco recipe

• Prep the red cabbage slaw and the garlic-cilantro sauce first so they can chill while you cook the fish.
• Combine all slaw ingredients in a bowl, then refrigerate to let the flavors meld.
• Blend the sauce ingredients in a small processor, then chill.
• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Whisk the fish seasoning together in a small bowl and set aside.

• Cut the cod into roughly 2-inch pieces so each bite is well seasoned. Brush with olive oil, sprinkle the spice blend over all sides, and arrange on the baking sheet.
• Bake 12–14 minutes or until the fish flakes easily with a fork and reaches about 140°F. Timing will vary slightly by thickness.

• Warm tortillas in a skillet or on a griddle for a few minutes while the fish bakes.
• Flake the cooked fish into bite-size pieces and assemble tacos with slaw, sauce, and your preferred toppings.
• Finish with extra cilantro, lime wedges, sliced radish, or crumbled cheese if desired.

Pro tips for perfect fish tacos

• Use fresh fish when possible. If cod isn’t available, swap in tilapia, halibut, mahi-mahi, or another firm white fish.
• Warm tortillas before serving to improve texture and flavor.
• Avoid overcooking the fish — you want it tender and flaky, not dry.
• Short on time? Buy pre-made coleslaw and toss it with the slaw dressing instead of making slaw from scratch.
• If you can’t find fresh fish, shrimp or cooked chicken are easy substitutions.

Types of fish to use in tacos

Cod is used here, but other great options include:

• Flounder
• Halibut
• Grouper
• Tilapia
• Mahi-mahi
• Snapper

Fish taco toppings

• Sliced radishes
• Jalapeño slices
• Cotija or crumbled cheese
• Fresh salsa or pineapple-mango salsa
• Diced red onion
• Corn kernels (roasted, frozen, or canned)
• Extra coleslaw or avocado slices

How long does fish stay good in the fridge?

Cooked fish will last up to about five days in the refrigerator. If it smells unusually strong or off, discard it.

Corn or flour tortillas?

Both corn and flour tortillas work well. I personally prefer flour tortillas, but corn tortillas are traditional and delicious when warmed briefly in a skillet or on a griddle.

Warming store-bought tortillas for a minute or two improves their texture and flavor before assembling your tacos.

Enjoy ♥ Heather

Update Notes: This post was originally published in May 2020 and republished with updated recipe details, new photos, step-by-step instructions, and tips in April 2024.