Baked Cod Fish Tacos recipe

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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

Nutrition Info

313.4 calories
carbohydrate: 36.2 g
cholesterol: 36.2 mg
fat: 10.4 g
fiber: 4.4 g
protein: 20 g
saturatedFat: 3.7 g
servingSize: -
sodium: 531.2 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. 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.

  3. 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.

  4. 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.

  5. Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.

  6. Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.

Recipe Yield

6 tacos

Recipe Note

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.

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