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Alaska Cod Fish Tacos with Garlic Lime Sour Cream (slow cooker, instant pot or oven) Recipe

Name: Alaska Cod Fish Tacos with Garlic Lime Sour Cream (slow cooker, instant pot or oven)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 lb of frozen Alaska cod loin fillets; 1 Tbsp olive oil; 1 Tbsp fresh lime juice; 1 tsp cumin; 1/2 tsp coriander; 1/2 tsp smoked paprika; 1/4 tsp ground red pepper; 1/2 tsp kosher salt; 1/2 cup sour cream; 2 Tbsp chopped cilantro; 1/2 tsp lime zest; 1 tsp lime juice; 1/4 tsp kosher salt; 1 garlic clove, minced; Uncooked flour tortillas (fajita size); Chopped cabbage; Snipped cilantro; Halved cherry tomatoes; Lime, for squeezing on tacos

365 Days of Slow Cooking and Pressure Cooking

Well seasoned flaky white fish is served wrapped up in a freshly cooked tortilla and topped with purple cabbage, tomatoes and the best sour cream of your life. A fresh, healthy and easy family friendly recipe that is perfect for any day of the week! Plus you can choose how you want to prepare it--oven, slow cooker or instant pot!

Ingredients

1 lb of frozen Alaska cod loin fillets

1 Tbsp olive oil

1 Tbsp fresh lime juice

1 tsp cumin

1/2 tsp coriander

1/2 tsp smoked paprika

1/4 tsp ground red pepper

1/2 tsp kosher salt

1/2 cup sour cream

2 Tbsp chopped cilantro

1/2 tsp lime zest

1 tsp lime juice

1/4 tsp kosher salt

1 garlic clove, minced

Uncooked flour tortillas (fajita size)

Chopped cabbage

Snipped cilantro

Halved cherry tomatoes

Lime, for squeezing on tacos

Method

Rip off a large piece of foil (you can also use parchment paper), about 24 inches. Place the fish fillets in the middle of the foil. Drizzle the oil and lime juice evenly over the fish. Sprinkle the fish with cumin, coriander, smoked paprika, ground red pepper and kosher salt. Bring up sides of foil; fold down two times. DOUBLE FOLD both ends of foil to seal packet, leaving room for heat circulation inside.

place foil packet on a baking sheet. Bring oven to 425° F. Bake in the oven for 20 minutes, until fish flakes easily when tested with a fork. To cook in instant pot: Pour 1 cup of water in the bottom of pot, place trivet in bottom of the pot. Place foil packet on top of the trivet. Cover and secure the lid, valve should be on sealing. Manual/pressure cook button for 8 minutes. When time is up move valve to venting and remove the lid. Fish should flake easily when tested with a fork. To cook in slow cooker: place foil packet in slow cooker and cook on high for about 2 hours, until fish flakes easily with a fork. (Note: all slow cookers cook differently, if your slow cooker cooks “hot” you may want to check the fish at an hour and then again at 90 minutes).

When fish is done cooking carefully open the foil packets. They will be super hot and have juices in them so be careful. Place fish and juices in a bowl and break the fish into pieces with a fork. Add extra seasonings to taste.

In a bowl prepare the sour cream by stirring together the sour cream, cilantro, lime zest, lime juice, salt and garlic. Refrigerate until ready to use.

Prepare your other toppings of choice. Right before you want to serve cook your tortillas on a medium high heat skillet or griddle until bubbling (30-60 seconds on each side).

Assemble your tacos: cooked tortilla, fish, sour cream, cabbage and tomatoes. Eat and enjoy!

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