Description
A personal spin on baked cod fish tacos. When beef or chicken gets tiresome, do something fishy! Omitted cilantro due to personal tastes, but feel free to add if desired.
Ingredients
- 1 pound cod fillets
- 1 tablespoon olive oil
- 1 lime, zested and juiced, divided
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup sour cream
- 1 clove garlic, minced
- 1 pinch salt
- 1 small head red cabbage, shredded
- ½ teaspoon white vinegar
- 6 (7 inch) flour tortillas
- 1 tomato, diced (Optional)
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin
- coriander
- smoked paprika
- cayenne
- 1/2 teaspoon salt
- and black pepper.
- Bake in the preheated oven until fish flakes easily with a fork
- about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.
- Meanwhile
- combine sour cream
- garlic
- lime zest
- 1/4 teaspoon lime juice
- and a pinch of salt for crema in a bowl. Combine cabbage
- 1/4 teaspoon lime juice
- and vinegar for cabbage slaw in another bowl.
- Warm tortillas in the microwave on default mode with a dampened paper towel draped over
- 30 to 45 seconds.
- Assemble tacos by layering each tortilla with cod
- cabbage slaw
- crema
- and tomato. Serve hot.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6