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Baked Cod Fish Tacos Recipe

Name: Baked Cod Fish Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb. fresh cod; 2 tablespoons cajun seasoning; 1/2 small lime (sliced into rounds); 3 tablespoons butter (cut into 1-tablespoon pads); 2 cups thinly sliced red cabbage; 1.5 cups shredded kale (deboned); 1/2 medium red onion (slice); 1 cups sliced radishes; 1.5 tablespoons apple cider vinegar; 1 tablespoon avocado oil; 1/2 teaspoon salt; 1/3 cup nonfat Greek yogurt; 1/4 cup cotija cheese crumbles; 1.5 tablespoons lime juice; pinch salt; 8 flour street taco tortillas; fresh lime juice (for serving)

Fit Foodie Finds

This baked fish taco recipe is flavorful, easy to make, and perfect for a 30-minute meal all year round!

Ingredients

1 lb. fresh cod

2 tablespoons cajun seasoning

1/2 small lime (sliced into rounds)

3 tablespoons butter (cut into 1-tablespoon pads)

2 cups thinly sliced red cabbage

1.5 cups shredded kale (deboned)

1/2 medium red onion (slice)

1 cups sliced radishes

1.5 tablespoons apple cider vinegar

1 tablespoon avocado oil

1/2 teaspoon salt

1/3 cup nonfat Greek yogurt

1/4 cup cotija cheese crumbles

1.5 tablespoons lime juice

pinch salt

8 flour street taco tortillas

fresh lime juice (for serving)

Method

Preheat the oven to 400ºF and generously spray a baking dish with nonstick cooking spray.

Next, remove fish from the refrigerator and then use a paper towel to remove excess moisture by blotting from the fish.

Next, place the fish into the baking dish and generously sprinkle both sides of the fish with cajun seasoning. Be sure the entire fish is covered in seasoning.

Place lime slices and pads of butter on top of the fish and bake code at 400ºF for 12-16 minutes (bake time varies on the thickness of the fish).

While the fish is in the oven, prepare the coleslaw and the lime crema.

For the coleslaw. Place all ingredients for the coleslaw into a large bowl.

Mix all ingredients together and place the bowl into the refrigerator for later.

For the crema. Mix all of the ingredients together in a small bowl and place into the refrigerator for later.

Finally, remove the fish from the oven. The fish is done when it flakes apart easily with a fork and is firm to the touch compared to raw fish. If it's not quite done, put it back in and monitor it every few minutes.

Use two forks to carefully break the fish up into larger chunks (not shredded).

Finally, assemble tacos. Evenly distribute the fish, coleslaw, and creama into small tortillas.

Serve with a fresh squeeze of lime juice and more cotija cheese, to taste.

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