Baked Cod Fish Tacos
Description
A zesty cabbage slaw and fresh crema top these baked cod fish tacos in warm tortillas, providing a tasty change from traditional chicken or beef.
Ingredients
•
1 pound cod fillets
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1 tablespoon olive oil
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1 lime, zested and juiced, divided
•
1 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon smoked paprika
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1/4 teaspoon cayenne pepper
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 cup sour cream
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1 clove garlic, minced
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1 pinch salt
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1 small head red cabbage, shredded
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1/2 teaspoon white vinegar
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6 (7 inch) flour tortillas
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1 tomato, diced
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
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.
3
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.
4
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.
5
Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
6
Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.