This is a variation of our roasted fish base recipe. It is perfect for tacos, burritos, bowls, and/or tostadas. Quick to make and packed with flavor, this Mexican fish with cumin and lime might just become part of your Taco Tuesday recipe rotation!
Must-Know Cooking Skill
For recipe success, learn how to:
Culinary Tips for the Best Mexican Fish
Skin on or off? For this recipe, it doesn’t matter. When you roast/bake fish in the oven with the skin side down, the skin doesn’t get crispy, so it’s not very appealing to eat. However, it does separate easily from the fish once cooked.
Remove small pin bones before cooking using fish bone tweezers; these are no fun to bite into!
A good fishmonger at your local grocery store can help you with the pin bones and skin. Don’t be shy to ask for help!
Blot the cod dry with a paper towel before rubbing on spices to remove excess moisture and to prevent steaming.
- Cod: substitute any fish of your choice – mahi mahi, barramundi, tilapia, etc.
- Spices: substitute a Mexican spice blend or taco seasoning.
- Granulated Garlic: substitute ⅛ teaspoon garlic powder or ½ teaspoon garlic flakes.
- Extra Virgin Olive Oil: substitute avocado or canola oil.
- Cilantro: substitute Italian parsley, but the flavor will be different.
We love buying our spices from The Spice House. Click on the picture below to view & try out hundreds of flavorful spices and herbs!
Change up this recipe by varying the fish, spices, or herbs. Add a dash of cayenne for more spice or serve with some hot sauce.
Need some fish recipe inspiration?
Use our roasted fish base recipe as a guide to make it your own!
Use these kitchen tools for recipe success:
Health Benefits of Mexican Baked Fish:
The American Heart Association recommends eating two, 3.5-ounce servings of fish per week, and the Dietary Guidelines for Americans recommend 8 total ounces per week for the general population. This Mexican fish dish features cod, spices, and cilantro.
Fish is a quality source of protein that is rich in vitamins and minerals. While cod is not considered a fatty fish (which contain beneficial omega-3s), it contains almost no saturated fat, making it a lean protein choice.
Cumin, chili powder, granulated garlic, and oregano leaves add flavor and nutrition to this recipe. Using spices decreases the need for salt, which may help reduce hypertension risk and therefore promote heart health. (1) Additionally, these spices contain powerful antioxidants which may help reduce inflammation in the body. (2)
We love purchasing spices from The Spice House, as they focus on quality, freshness, and variety.
Learn more about the health benefits of spices in this article!
Leafy green herbs, such as cilantro, are rich in essential vitamins, minerals, and phytochemicals that promote health and help fight diseases.
Storage Tips for Leftover Mexican Fish
Cool leftover fish completely, then store in an airtight container in the refrigerator for up to 7 days.
You can also freeze leftover fish. Place in an airtight container and freeze for up to 6 months. Thaw overnight in the refrigerator before heating. When ready to heat and serve, place on a pan and cover. Place in a cold oven, then preheat the oven to 350ºF. Once the oven reaches 350ºF, check the internal temperature of the fish. If it is 145ºF or above, it’s ready to serve. If it is not yet 145º, continue cooking for a few more minutes.
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Mexican Fish with Cumin and Lime
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon granulated garlic
- ¼ teaspoon dried oregano leaves
- ¼ teaspoon salt
- ~1 pound cod, skin removed
- Drizzle of extra virgin olive oil
- 1 Tablespoon fresh chopped cilantro
- Squeeze of lime juice
- Preheat oven to 400 F. Prepare a baking sheet with nonstick spray, lightly brushing with oil, or parchment paper.
- Combine spices in a small bowl.
- Place cod on the baking sheet, blot dry with a paper towel, and then rub spice blend on all sides. Drizzle with extra virgin olive oil.
- Bake for ~10 minutes per inch of thickness or until cod flakes easily when tested with a fork.
- Once done, squeeze lime juice on top and garnish with chopped cilantro. Enjoy!