Cod Fish Tacos
This simple and nutritious fish taco recipe features cod that’s been coated with a zesty chili-lime cumin spice blend and cooked in a skillet – no need for breading or frying!
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 4 pieces 4 oz each skinless firm white fish such as cod
- 1/2 teaspoon cumin
- 3 tablespoons light mayonnaise
- 1 tablespoon lime juice
- 1-2 tablespoons water
- 3/4 teaspoon chili-lime seasoning salt
- 1/8 teaspoon kosher salt
- 1/4 cup chopped cilantro
- 1 cup white cabbage
- 1 cup red cabbage
- 1/4 cup shredded carrots
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1/4 teaspoon kosher salt
- 8 corn tortillas
- lime wedges
- 1/4 cup fat free Greek Yogurt
- 1/2 teaspoons kosher salt
- 3/4 teaspoons lime chili seasoning
Instructions
- 1
Sprinkle the cod fillets with salt, ground cumin, and Tajin seasoning for flavor.
- 2
In a small mixing bowl, whisk together the ingredients for the sauce, then cover and place it in the refrigerator until you are ready to serve.
- 3
In a separate bowl, mix together the slaw components and keep them chilled.
- 4
Heat a skillet that has been preheated, then lightly coat it with olive oil. Cook the fish for 4 to 5 minutes on each side until it turns opaque and develops a charred exterior. Once done, break the fish into sizable pieces.
- 5
Toast the tortillas over an open flame on the stovetop or in a skillet for approximately 30 seconds on each side. After toasting, stack them on a plate and cover with a towel to retain warmth.
- 6
Create the tacos by placing a portion of the slaw at the base of each tortilla, followed by the fish pieces, and finish with a drizzle of the prepared sauce. Serve alongside lime wedges for added zest.