Mexican · Baja · main
Sheet-Pan Fish Tacos with Crunchy Slaw
Sheet-Pan Fish Tacos with Crunchy Slaw reads citrus 5.0, richness 4.8 and sourness 4.6 on Palate's 0–10 flavor X-ray — a Mexican · Baja main, about 27 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.0 / 10
- Sweet & Fruity — 2.0 / 10
- Sour & Bright — 6.4 / 10
- Bitter & Earthy — 3.2 / 10
- Rich & Fat — 5.2 / 10
- Aromatic & Spice — 3.2 / 10
The measured notes (of 18)
Citrus 5.0 · Richness 4.8 · Sourness 4.6 · Umami 4.1 · Salinity 3.9 · Marine & Briny 3.3 · Herbaceous 2.8 · Smoke 2.7 · Heat 2.6 · Funk & Ferment 2.2 · Warm Spice 2.0 · Earthy 2.0 · Sweetness 1.7 · Bitterness 1.4 · Nutty 1.2 · Fruity 0.8 · Floral 0.7
What's in it (14)
- cod fillets — 680 g
- olive oil — 27 g
- chili powder — 15 g
- cumin — 5 g
- smoked paprika — 5 g
- salt — 5 g
- black pepper — 3 g
- mayonnaise — 54 g
- sour cream — 30 g
- limes — 130 g
- jalapeno — 100 g
- green cabbage — 946 g
- cilantro — 7 g
- corn tortillas — 800 g
Time & effort: about 27 min (17 min active) · effort: involved
Nutrition (per 100 g, engine-estimated): 196.4 kcal, 18.4 g protein, 2.8 g fat, 24.7 g carbs
Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (9 steps)
- Heat the oven to 425 F and line a rimmed sheet pan with foil. In a small bowl, whisk together the chili powder, cumin, smoked paprika, 3/4 teaspoon of the salt, and the black pepper.
- Pat the cod pieces dry and arrange on the sheet pan. Drizzle with the olive oil and toss right on the pan with the spice mix until evenly coated, then spread into a single layer with space between the pieces.
- Roast until the fish is opaque and just flakes easily with a fork, 10 to 12 minutes.
- While the fish roasts, make the slaw dressing: in a large bowl, whisk the mayonnaise, sour cream, the juice of one lime, the jalapeno, and the remaining 1/4 teaspoon salt.
- Add the cabbage and cilantro to the bowl and toss to coat. Set aside to soften while the fish finishes, at least 10 minutes.
- Switch the oven to broil. Broil the fish until the edges are lightly charred and crisp, 2 to 3 minutes, watching closely so it doesn't burn.
- While the fish broils, warm the tortillas in a dry skillet over medium-high heat, about 20 seconds per side, then wrap in a clean towel to keep warm.
- Break the fish into large flakes right on the pan with a fork.
- Divide the fish among the warm tortillas, top with the slaw, and serve with the remaining lime cut into wedges.
Dishes with a similar flavor shape
- Beer-Battered Baja Fish Tacos — Mexican
- Crispy Baked Fish and Chips — British
- Fish Tacos with Baja Crema and Cabbage Slaw — Mexican
- Crispy Fish Tacos with Chipotle Crema — Tex-Mex
- Classic Crab Cakes with Remoulade — American
Keep reading: what citrus, richness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.