Baked Cod Fish Tacos recipe
All Recipes World Cuisine Recipes Latin American Mexican
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 caloriescarbohydrate: 36.2 gcholesterol: 36.2 mgfat: 10.4 gfiber: 4.4 gprotein: 20 gsaturatedFat: 3.7 gservingSize: -sodium: 531.2 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Baked Cod Fish Tacos
Directions
-
Preheat the oven to 425 degrees F (220 degrees C).
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.
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.
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.
Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.