Name: Easy Sheet Pan Cod Fish Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: Mexican, American
Ingredients: 1 avocado (extra large); 1 tbsp lime juice; Pinch of salt; Diced tomatoes or onions, optional; 1 lb. cod fillets; 2 Tbsp. olive oil; 1 tsp. paprika; 1 tsp. chili powder; 1/4 tsp. garlic powder; 1/4 tsp cumin; Salt and pepper, to taste; Corn tortillas; Shredded lettuce; Diced tomatoes; Minced onions; Lime wedges

Jump to Recipe

These Easy Sheet Pan Cod Fish Tacos are packed with bold flavors and come together quickly. Making this an easy weeknight dinner. The tender baked cod is seasoned with paprika, chili powder, and cumin. Then tucked into a warm (or lightly fried) corn tortillas with shredded lettuce, tomatoes, onions, and homemade guacamole.

Honestly, this recipe can be made any night of the week. It has easy toppings (which can be customized to your preference) the prep is quick as is the bake time of about 15 minutes.

closeup image of two flavorful cod fish tacos on a plate with fresh homemade guacamole and taco toppings with two lime slices

Why You Will Love These Cod Fish Tacos

easy sheet pan dinner
quick weeknight recipe
easy to customize the toppings
lighter taco recipe
flavorful but simple

Ingredients for Cod Fish Tacos

cod fillets (1 pound)
olive oil
paprika
chili powder
cumin
garlic powder
salt and pepper
corn tortillas
shredded lettuce
tomatoes (diced)
onion (white)
lime wedges

Ingredients for Easy Guacamole

avocados (1 extra large or 2 regular sized)
lime juice
tomato
white onion (optional)
garlic powder
salt

How To Make Sheet Pan Cod Fish Tacos

Seasoned cod fish tacos images of seasoned fillets before and after and fish taco toppings and homemade guacamole and finished fished tacos ready to eat with limes nearby on a plate

Image steps and instructions:

Instructions

Preheat the oven to 400°F and prepare the baking sheet.
Cover the baking sheet with aluminum foil and drizzle olive oil onto the sheet pan.
Season the cod generously with paprika, chili powder, garlic powder, cumin, salt and pepper.
Bake until flaky and tender.
Until the fish has reached 145°F internal temperature, about 15 minutes.
Prepare the guacamole while the fish bakes.
Lightly fry corn torillas OR wam them in the micowave.
Flake or cut cod into pieces.

Make the Easy Guacamole

Mash the avocado
Stir in the lime juice, salt and pepper.
Add diced tomatoes and minced white onions if you like.
Make adjustments to your preference.

Assemble the Fish Tacos

Assemble the tacos with toppings, homemade guacamole, and lime wedges.

steps for cooking corn tortillas and steps for seasoning and baking sheet pan fish tacos

Recipe Tips for the Best Fish Tacos

Don't overcook the cod
(use a meat thermometer to help gauge when it is done).
Warm tortillas before serving
Use fresh lime juice
Lightly frying tortillas add texture
Toppings can be customized to your liking
Feeding a hungry crowd? While 1 pound of cod stretches beautifully for 4 standard servings when loaded with toppings, you might want to bump it up to 1.5 pounds of cod if you have hungry teenagers or want guaranteed leftovers for lunch the next day!

Fish Taco Topping Ideas

Shredded lettuce
Tomatoes
Onions
Guacamole
Cilantro
Cabbage
Cotija cheese
Salsa

FAQ

Can I use frozen cod?

Yes, make sure to thaw, and pat dry before seasoning the cod.

What other fish works?

Tilapia, Mahi-Mahi, Salmon. Other options include Snapper, Halibut, or Swordfish.

Are corn torillas gluten-free?

Yes, they are made with corn flour.

Can I make these ahead?

Yes, it is possible. After baking keep them in the refridgerator and heat them to serve in the microwave. Then add to warm tortillas and top them (with the prepped toppings).

Storing Leftover Fish Tacos

Add to a food-safe container with a lid and store them in the refridgerator no longer than 3 days.

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Printable Recipe for Easy Sheet Pan Cod Fish Tacos

Yield: 12 tacos

Easy Sheet Pan Cod Fish Tacos

Tender baked cod seasoned with paprika, chili powder, garlic powder, and cumin, then tucked into warm corn tortillas with fresh toppings and easy homemade guacamole. These Easy Sheet Pan Cod Fish Tacos are a quick and flavorful dinner recipe perfect for busy weeknights or summer meals.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

For the Cod Fish Tacos

1 lb. cod fillets
2 Tbsp. olive oil
1 tsp. paprika
1 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp cumin
Salt and pepper, to taste
Corn tortillas
Shredded lettuce
Diced tomatoes
Minced onions
Lime wedges

For the Easy Guacamole

1 avocado (extra large)
1 tbsp lime juice
Pinch of salt
Diced tomatoes or onions, optional

Instructions

Prepare the Cod

Preheat the oven to 400°F and prepare a baking sheet.
Cover the baking sheet with aluminum foil and drizzle olive oil onto the sheet pan.
Season the cod generously with paprika, chili powder, garlic powder, cumin, salt, and pepper.
Bake until flaky and tender, or until the fish reaches an internal temperature of 145°F, about 15 minutes.

Make the Easy Guacamole

Prepare the guacamole while the fish bakes.

Warm the Tortillas

Lightly fry the corn tortillas or warm them in the microwave.

Assemble the Fish Tacos

Flake or cut the cod into pieces.
Assemble the tacos with toppings and lime wedges.

Notes

Warm or lightly fry corn tortillas before serving.
Use pre-shredded lettuce for easy prep.
Fresh lime wedges add extra flavor.
Do not overcook the cod or it may become dry.
For the guacamole you can add 1/4 tsp. garlic powder, or a crushed garlic clove for extra flavor, and a Tbsp. of salsa.

Note on Servings: This recipe serves 4 people (3 tacos each) when loaded with all the toppings. However, if you are feeding hungry teenagers or big eaters, I highly recommend bumping the cod up to 1.5 pounds so everyone gets a bit more fish per taco!