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Cod Fish Tacos Recipe

Name: Cod Fish Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 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); 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; 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)

Skinnytaste

This easy, healthy fish taco recipe is made with cod seasoned with a chili-lime cumin rub cooked in a skillet – no breading, no frying!

Ingredients

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)

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

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)

Method

Season fish with salt, ground cumin and Tajin.

Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.

Toss the slaw ingredients and keep cold.

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.

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.

Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges.

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