Description
Brighten up taco night with these flaky, spiced cod tacos, topped with a crunchy lime slaw and a creamy avocado-cilantro sauce.
Ingredients
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- 2 teaspoons (10ml) paprika
- 1 teaspoon (5ml) garlic powder
- 1/2 teaspoon (2.5ml) dried oregano
- 1/2 teaspoon (2.5ml) dried thyme
- 1/2 teaspoon (2.5ml) ground black pepper
- 1/2 teaspoon (2.5ml) salt
- 1/4 teaspoon (1.2ml) cayenne pepper
- 1 1/2 pounds (0.68kg) fresh cod filets (cut into 2-3 large pieces)
- 1 tablespoon (15ml) oil (olive,avocado,grapeseed,etc.)
- 12 corn tortillas (gluten-free - check the ingredients)
- fresh cherry tomatoes (for topping (optional))
- 1 avocado (skin and pit removed)
- 2 tablespoons (30ml) fresh lime juice
- 1/4 cup (59ml) cilantro
- 1/2 jalapeno (seeded)
- 1/2 teaspoon (2.5ml) salt
- 1 to 2 tablespoons (15-30ml) water
- 2 cup (473ml) shredded red cabbage
Instructions
- For the Cabbage Slaw: In a medium bowl, combine shredded red cabbage, shredded carrot (or more red cabbage), apple cider vinegar, lime juice, and a pinch of salt. Toss to combine and set aside.
- For the Avocado Crema: In a food processor or blender, combine the avocado, fresh lime juice, cilantro, half a seeded jalapeno, 1/2 teaspoon (2.5ml) salt, and 1 to 2 tablespoons (15-30ml) water. Blend until smooth, adding more water if necessary to reach desired consistency. Set aside.
- For the Fish: In a small bowl, mix together the paprika, garlic powder, dried oregano, dried thyme, ground black pepper, 1/2 teaspoon (2.5ml) salt, and cayenne pepper.
- Rub the spice mixture evenly over the cod fillets.
- Heat 1 tablespoon (15ml) oil in a large skillet over medium-high heat. Place the seasoned cod fillets in the skillet and cook for about 4-6 minutes per side, or until the fish is flaky and cooked through.
- Remove the fish from the skillet and flake it into pieces using a fork.
- Assemble the Tacos: Warm the corn tortillas according to package directions.
- Divide the flaked cod among the tortillas.
- Top the cod with the cabbage slaw and a drizzle of the avocado crema.
- Garnish with fresh cherry tomatoes, if desired, and serve immediately.
Notes
- For gluten-free tacos, ensure your corn tortillas are certified gluten-free.
- To adjust the spice level, vary the amount of cayenne pepper used for the fish and the jalapeno in the avocado crema.
- When cooking the cod, aim for 4-6 minutes per side until it flakes easily with a fork.
- Prep Time: 45 minutes
- Cook Time: 103 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 455
- Sugar: 3
- Sodium: 450
- Fat: 11
- Saturated Fat: 1
- Unsaturated Fat: 10
- Carbohydrates: 38
- Fiber: 8
- Protein: 41
- Cholesterol: 100