30-minute tacos with a creamy slaw, tangy lime and a hint of cayenne.
Fish Tacos
Ingredients
FISH
2 pounds cod fillets
3 Tablespoons lime juice (about 2 limes)
1 tomato, chopped
½ onion, chopped
3 Tablespoons chopped cilantro
1 teaspoon vegetable oil
¼ teaspoon cayenne pepper (optional)
¼ teaspoon black pepper
¼ teaspoon salt
SLAW
2 cups shredded cabbage (red or green)
½ cup chopped green onion
¾ cup nonfat sour cream or plain yogurt
8 corn tortillas (6-inch)
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Preheat oven to 350 degrees F.
- Place fish in a baking dish.
- In a medium bowl, mix lime juice, tomato, onion, cilantro, oil, peppers and salt. Spoon the mixture on top of fish.
- Cover dish loosely with aluminum foil to keep fish moist.
- Bake 15 to 20 minutes or until fish is opaque and separates easily with a fork. If you have a food thermometer, the internal temperature should reach 145 degrees F.
- For the slaw: In a large bowl, mix cabbage and onion. Add sour cream and salsa; stir until mixed.
- Divide cooked fish among tortillas. Add ¼ cup of slaw to each. Fold over and enjoy!
- Refrigerate leftovers within 2 hours.
Notes
- Freeze extra lime juice to use later.
You might also like...
Superhero Shepherd's Pie
Superhero Shepherd's Pie
This classic recipe of vegetables and ground beef topped with comforting mashed potatoes.
Prepare:
15 minutes
Cook:
60 minutes
Makes:
10 cups
Microwave Pear Sauce
Microwave Pear Sauce
Enjoy this easy-to-make pear sauce on its own as a fruit snack or as a topping for pancakes or French toast.
Prepare:
15 minutes
Cook:
10 minutes
Makes:
4 cups
Tuna Pasta Salad
Tuna Pasta Salad
Classic summer dish with macaroni, fresh veggies and a creamy dressing.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
6 cups
Beef Barley Soup
Beef Barley Soup
One pot meal combining hearty grains, veggies and a flavorful broth!
Prepare:
15 minutes
Cook:
45 minutes
Makes:
14 Cups
Prepare:
15 to 20 minutes
Makes:
12 cups
Prepare:
5 minutes
Cook:
1 hour
Makes:
2 ½ cups
Comments
Tacos had a really nice vrunchy texture to them. I warmed up the tortillas first and they tasted amazing!