Cod Fish Tacos
—·Mexican,Tex Mex
Ingredients
Fish:
- 4 pieces 4 oz each skinless firm white fish such as cod ((or snapper fillet, mahi mahi), fresh is best, if frozen thawed)
- 1/2 teaspoon cumin
- 1/2 teaspoons kosher salt
- 3/4 teaspoons lime chili seasoning (such as Tajin Classic)
For The Sauce (make 1/2 cup)
- 1/4 cup fat free Greek Yogurt
- 3 tablespoons light mayonnaise
- 1 tablespoon lime juice
- 1-2 tablespoons water (to thin)
- 3/4 teaspoon chili-lime seasoning salt (such as Tajin Classic)
- 1/8 teaspoon kosher salt
For The Slaw
- 1/4 cup chopped cilantro
- 1 cup white cabbage (sliced)
- 1 cup red cabbage (sliced)
- 1/4 cup shredded carrots
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1/4 teaspoon kosher salt
- 8 corn tortillas (charred on the open flame 30 seconds on each side)
- lime wedges (for serving)
Instructions
6 steps
- 1
Season fish with salt, ground cumin and Tajin.
- 2
Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.
- 3
Toss the slaw ingredients and keep cold.
- 4
Place on preheated skillet and spray with olive oil, cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks.
4 min - 5
Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm.
- 6
Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges.
Progress
0 / 6 steps
Nutrition
Per serving (based on 4 servings)
Calories
342cal
Protein
35.0g
Carbs
38.0g
Fat
9.5g
Fiber
4.5g
Sugar
2.5g
Sodium
639mg
Saturated Fat
1.5g
