These simple and easy fish tacos have only a few ingredients, making the fish fillet the star of the show. Wild cod fillets are seasoned and then baked. Layered onto a warm tortilla along with diced onion and a few stems of cilantro. Drizzled with a super easy homemade cilantro lime crema.
- ¾ cup sour cream
- 2 tbsp mayonnaise
- ⅓ cup cilantro, finely chopped
- 1 lime, zested and juiced
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp pepper
- 2 pounds wild cod fillets (or other white fish), rinsed and pat dry
- 2 tbsp avocado oil (olive oil is fine too)
- 8-10 white flour tortillas, warmed up
- 1/2 cup fresh cilantro leaves, longer stems removed
- 1 yellow onion, finely diced
- lime wedges, for serving
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Preheat oven to 375 degrees F.
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For the cilantro lime crema, combine sour cream, mayonnaise, chopped cilantro, lime zest and juice, garlic, and salt in a medium bowl. Whisk together until well combined. Whisk in 2-4 tbsp water until desired consistency is achieved. Set aside until ready to use.
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For the fish seasoning, combine cumin, garlic powder, onion powder, salt, and pepper.
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Lay out cod fillets on a non-stick sheet pan. Drizzle with avocado oil. Season evenly with fish seasoning. Place into oven. Bake for 15-18 minutes, or until cod is fully cooked through and flakes easily with a fork. Break cod into 1-inch pieces.
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Assemble: warm tortilla, a few pieces of cod, cilantro leaves, diced onion, and a generous drizzle of cilantro lime crema. Serve with lime wedges.