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+ servings
5 from 1 vote

Baked Spicy Cod Fish Tacos

by: claire cary

These baked cod fish tacos are an easy dinner. They're dairy free and simple enough for a weeknight dinner, but tasty enough for a crowd! They taste deep fried (without being deep fried) and are drizzled with a spicy tahini dressing.
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Prep: 10 mins
Cook: 20 mins
Total: 30 mins



  • 1 ½ pounds cod about 4 pieces, defrosted if previously frozen
  • cup gluten free all purpose flour
  • cup gluten free breadcrumbs
  • 1 ½ teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • 2 eggs

To Serve:

  • 4 servings cilantro lime rice
  • 2 cup shredded purple cabbage
  • Juice from 2 limes
  • ½ cup chopped cilantro
  • ½ teaspoon salt
  • 2 tablespoons mayo or plain greek yogurt


  • ¼ cup tahini
  • 1 teaspoon honey
  • ½ teaspoon minced garlic about 1 clove
  • 1-2 tablespoons sriracha
  • 2 tablespoons lime juice
  • ¼ teaspoon salt
  • Water to thin about 2-4 tablespoons


  • Preheat the oven 375 degrees Fahrenheit. 
  • Slice each piece of cod into about 1 inch wide by 2 inch long pieces. 
  • In a medium bowl, whisk the egg until the yolk is completely broken up. 
  • In a second bowl, combine the flour, breadcrumbs, spices and salt. 
  • Dip each piece of cod into the egg, then immediately into the breadcrumb mixture and place on a baking sheet lined with parchment paper. Repeat until all fish has been used. 
  • Add to the preheated oven for 10-14 minutes, or until the fish is cooked through and easily flakes with a fork. 
  • Meanwhile, in a medium bowl, combine the shredded cabbage (I like to use a mandoline to grate it finely), lime juice, cilantro, mayo and salt. Massage with your hands and let sit to marinate. 
  • In a second bowl, whisk together the ingredients for the dressing, adding enough water so it isn't too thick. Add just 2-4 tbsp at a time so it doesn't get too watery too quickly.
  • The breadcrumb mixture at this point will kind of just be sitting on top of the cod, so to give a feel of it being a bit more deep fried, add enough oil to a pan to coat the bottom. Once hot, add each piece of cod (leaving enough space between each) and cook on each side for 1-2 minutes or until golden brown. 
  • Transfer to a wire rack while you finish all of the fish.
  • Assemble the tacos with a tortilla, cilantro lime rice (or just serve this on the side), cod, cabbage, pico de gallo and the spicy tahini dressing. Enjoy!


This recipe is best served fresh, but the fish will store in the fridge for 2 days in an air tight container. I suggest storing all ingredients separately and reheating the fish on the stove with a splash of oil. 
Cod is the best fish for this recipe, but you can also try tilapia (though it is pretty thin and falls apart easily), snapper, mahi mahi or halibut. Generally, a lean white fish is ideal.
Serving: 2small tacos / Calories: 469kcal / Carbohydrates: 37g / Protein: 39.1g / Fat: 16.8g / Fiber: 4.5g / Sugar: 6.4g

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