How To Make Cod Fish Tacos
Modify your usual tacos with cod fish fillet as filling together with a cabbage and carrot slaw! This dish is made tastier with a chili-lime sauce!
Serves:
Ingredients
For the Fish:
- 4pcswhite fish,skinless, firm such as cod or snapper fillet, mahi mahi, fresh is best, if frozen thawed
- ½tspcumin
- ½tspkosher salt
- ¾tsplime chili seasoning,such as tajin classic
For the Sauce:
- ¼cupfat-free Greek yogurt
- 3tbsplight mayonnaise
- 1tbsplime juice
- 1-2tbspwater,to thin
- ¾tspchili lime seasoning salt,such as tajin classic
- ⅛tspkosher salt
For the Slaw:
- ¼cupcilantro,chopped
- 1cupwhite cabbage,sliced
- 1cupred cabbage,sliced
- ¼cupcarrots,shredded
- 1tbspolive oil
- 1tbsplime juice
- ¼tspkosher salt
- 8corn tortillas
- lime wedges,for serving
Instructions
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Season fish with salt, ground cumin and Tajin.
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Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.
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Toss the slaw ingredients and keep cold.
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Place on preheated skillet and spray with olive oil. Cook for about 4 to 5 minutes on each side until the fish is just opaque and charred. Break up in large chunks.
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Char the tortillas over an open flame on the burner or in a skillet for about 30 seconds on each side, stack on a plate covered with a towel to keep warm.
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Assemble tacos. Place slaw on the bottom of each tortilla, then top with fish and drizzle with sauce. Serve with lime wedges.
Nutrition
- Calories: 358.11kcal
- Fat: 11.37g
- Saturated Fat: 2.17g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.49g
- Polyunsaturated Fat: 3.82g
- Carbohydrates: 28.41g
- Fiber: 4.63g
- Sugar: 3.73g
- Protein: 37.73g
- Cholesterol: 80.92mg
- Sodium: 731.15mg
- Calcium: 104.07mg
- Potassium: 749.79mg
- Iron: 2.09mg
- Vitamin A: 81.29µg
- Vitamin C: 26.34mg
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