I have a long-standing love affair with fish tacos. I am also insanely picky about them–I am almost always disappointed by fish tacos I eat in restaurants (Dear North-of-Baton-Rouge Louisiana: Cornmeal-crusted fish is great fine for fish fries…please don’t do it to my tacos.)

So it is a big deal when I say these fish tacos may be the best I’ve ever eaten.

This recipe calls for tilapia, but I’m using cod. I love cod in fish tacos (actually, cod is kind of my go-to fish in general)–odor, fishy taste, and weird texture are the biggest complaints when it comes to fish, but good cod is not a huge offender in any of those areas. It’s kid-friendly (and in my case, husband-friendly) and usually very affordable.

The cod in these tacos is perfectly seasoned, baked, and while it’s baking, you can throw together the tangy, slightly-spicy slaw (you can definitely adjust the heat depending on how much jalapeño you add–start with just a little and then you can add more as you go if you need to.) Throw in some hot, slightly charred corn tortillas and you have an easy weeknight meal you could serve to guests. Unless your guests don’t like fish. Then you’re at an impasse.

To get started, preheat your oven to 350 degrees F and line a baking sheet with aluminum foil. Spray the foil with non-stick cooking spray and set the pan aside.

For the fish, take a tablespoon of MIRACLE WHIP Dressing…

miracle whip

and whisk it together with 2 teaspoons of minced garlic and 1 teaspoon of chili powder.

fish taco seasoning mix

Rinse a pound of cod fillets and pat them dry with paper towels.

cod for fish tacos

Spread the seasoned dressing all over the fish.

seasoned cod for fish tacos

Place the cod on the prepared baking sheet and place the sheet in the oven for about 20 minutes or until the fish flakes easily with a fork, all the way down to the center.

While the fish is cooking, assemble the slaw ingredients.

fish taco slaw ingredients

Toss together the radishes, pepper, cilantro, green onions (if you want them) and lime juice.

tossed slaw for fish tacos

Add the remaining 3 tablespoons of MIRACLE WHIP and toss until evenly distributed.

Slaw for fish tacos

Heat a skillet (cast-iron if you have one) over medium heat. When hot, add the tortillas, 1-2 at a time, until hot and slightly  charred. Flip for another minute or so, then keep warm (an oven turned to the lowest setting works great) until you’re ready to serve the tacos.

When the fish is done, remove it from the oven and flake it with a fork. Divide the fish evenly among the warm tortillas,

fish tacos from Our Best Bites

then top with avocado…

Spicy Fish Tacos

Or don’t. Whatever. Either way, I’m pretty sure it’s the most delicious fish taco I’ve ever eaten, and that is saying a lot. No matter what, though, serve with a lime wedge or two and squeeze the juice onto the tacos before eating.

Fish Tacos from Our Best Bites

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  • 1 pound cod fillets
  • 1/4 cup MIRACLE WHIP
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 4 radishes, thinly sliced
  • 1 jalapeño pepper, seeded and finely chopped
  • 3 tablespoons chopped fresh cilantro
  • 2 green onions, chopped (optional)
  • 2 tablespoons freshly squeezed lime juice
  • 3 cups coleslaw mix
  • 8 corn tortillas
  • 1 avocado, cut into slices


Preheat oven to 350. Line a baking sheet with aluminum foil and spray with non-stick cooking spray; set aside.

Rinse the cod and pat it dry with a paper towel. Set aside.

In a very small bowl, whisk together the garlic, chili powder, and 1 tablespoon of MIRACLE WHIP. Spread the mixture over the cod and place the fish on the prepared baking sheet. Place the sheet in the oven and bake for 20 minutes or until the fish flakes easily with a fork.

While the fish is baking, toss together the radishes, pepper, cilantro, green onions (if you want them) and lime juice. Add the remaining 3 tablespoons of MIRACLE WHIP and toss to combine.

Heat a skillet (cast iron, if you have one) and heat the corn tortillas, 1-2 at a time, until they are hot. Keep warm until ready to serve.

When the fish is done, flake it with a fork and divide among the tortillas. Top with avocado slices (if desired) and slaw. Serve with lime wedges. Makes 4 (2 taco) servings.


Nutritional Info:

Calories: 370
Fat: 15
Carbs: 36
Protein: 28
Fiber: 8
WW Points Plus: 10


  • Serving Size: 2 tacos

NUTRITIONAL INFORMATION (for 2 tacos and a LOT of slaw)

Calories: 358
Fat: 12
Carbs: 39
Protein: 25
Fiber: 8
WW Points Plus: 10

Kraft Miracle Whip SPONSORED BY - Bottom Logo



  1. I love seafood and these look easy and inexpensive… I also recently found out I may have Celiac or at least a gluten intolerance so thank you so much for a gluten free dinner idea!

  2. Oh yum. LOVE fish tacos. On our last trip to California, I ate them 12/15 days. These look great, plus I love miracle whip!

  3. Thank you for the paragraph about cod! Most kinds of fish that I like are really expensive and I think tilapia tastes like frozen fish sticks no matter how much you try to dress it up. I’m going to get some cod and give it a try.

      1. What brand do you get? I looked for frozen fish and had no luck. Also, if you use frozen fish here do you just thaw it first?

  4. Sounds great, but cod (and tilapia) are kinda hard to get here. I think I’m gonna give some shrimp a try with this recipe though…the slaw sounds amazing and it will be worth making this for the slaw alone I think.

  5. This looks soooo good, but I have a question. Are you using some sort of prepared minced garlic? From the picture it looks like it and I am wondering what you use.

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