Cod Fish Tacos

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

These Cod Fish Tacos are a delightful blend of fresh flavors and textures, perfect for taco night with friends or a quick weeknight dinner. The crispy cabbage and zesty yogurt sauce elevate tender cod fillets, making every bite a fiesta!

10mCook

20mPrep

MedDifficulty

0Forks

0Cooked

Ingredients

4 pieces4 oz each skinless firm white fish such as cod ((or snapper fillet (mahi mahi), fresh is best, if frozen thawed))
0.5 teaspooncumin
0.5 teaspoonskosher salt
0.8 teaspoonslime chili seasoning (such as Tajin Classic)
0.3 cupfat free Greek Yogurt
3 tablespoonslight mayonnaise
1 tablespoonlime juice
1-2 tablespoons water (to thin)
0.8 teaspoonchili-lime seasoning salt (such as Tajin Classic)
0.1 teaspoonkosher salt
0.3 cupchopped cilantro
1 cupwhite cabbage (sliced)
1 cupred cabbage (sliced)
0.3 cupshredded carrots
1 tablespoonolive oil
1 tablespoonlime juice
0.3 teaspoonkosher salt
8corn tortillas (charred on the open flame 30 seconds on each side)
lime wedges (for serving)

Instructions

Step 0 of 8 completed

Start by seasoning the cod fillets with cumin, kosher salt, and lime chili seasoning, ensuring they are evenly coated.

Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Once hot, place the seasoned cod in the skillet and cook for about 3-4 minutes on each side, or until the fish is flaky and cooked through.

While the fish is cooking, prepare the dressing by mixing the Greek yogurt, light mayonnaise, lime juice, and a splash of water in a bowl until smooth and creamy. Season with chili-lime seasoning salt and kosher salt to taste.

In another bowl, combine the sliced white cabbage, red cabbage, shredded carrots, and chopped cilantro. Drizzle with lime juice and a pinch of kosher salt, tossing to evenly coat.

Once the fish is done, remove it from the skillet and let it rest for a minute. Then, flake it into bite-sized pieces with a fork.

Warm the corn tortillas over an open flame for about 30 seconds on each side until they are lightly charred and pliable.

To assemble the tacos, place a generous amount of the flaky cod on each tortilla, followed by the crunchy cabbage mixture and a drizzle of the yogurt sauce.

Serve your tacos with lime wedges on the side for an extra burst of citrus flavor and enjoy your delicious creation!

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Adapted from skinnytaste.com. Ingredients sourced from the original; description and instructions are original to Fork.