Dinner

Cod Fish Tacos

Flaky cod fillets deliver a savory burst of cumin and chili lime that melts into each tender bite. Cool yogurt lime sauce and crisp white cabbage add a bright tangy crunch that lingers.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Cod Fish Tacos
Total
32 min
Prep
20 min
Cook
12 min
Serves
4

Nutrition per Serving

Calories
342
Protein
35g
Carbs
38g
Fat
10g
Fiber
5g
Sugar
3g
Sodium
639mg

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 tsp cumin
  • 1/2 tsp kosher salt
  • 3/4 tsp lime chili seasoning (such as Tajin Classic)
  • 1/4 cup fat free Greek Yogurt
  • 3 tbsp light mayonnaise
  • 1 tbsp lime juice
  • 1-2 tablespoons water (to thin)
  • 3/4 tsp chili-lime seasoning salt (such as Tajin Classic)
  • 1/8 tsp kosher salt
  • 1/4 cup chopped cilantro
  • 1 cup white cabbage (sliced)
  • 1 cup red cabbage (sliced)
  • 1/4 cup shredded carrots
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 1/4 tsp kosher salt
  • 8 corn tortillas (charred on the open flame 30 seconds on each side)
  • lime wedges (for serving)

Instructions

  1. Season fish with salt, ground cumin and Tajin.
  2. Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.
  3. Toss the slaw ingredients and keep cold.
  4. 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.
  5. 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.
  6. Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges.