Fish Tacos
Notes
Recipe Notes
- Freeze extra lime juice to use later.
Ingredients
FISH
2 pounds cod fillets
3 tablespoons lime juice (about 2 limes)
1 tomato, chopped
1/2 onion, chopped
3 tablespoons cilantro, chopped
1 teaspoon oil
¼ teaspoon cayenne pepper (optional)
¼ teaspoon black pepper
¼ teaspoon salt
SLAW
2 cups shredded red cabbage
½ cup green onions, chopped
¾ cup nonfat sour cream
¾ cup salsa
8 corn tortillas (6-inch)
Directions
- Preheat oven to 350 degrees.
- Place fish in baking dish.
- Mix lime juice, tomato, onion, cilantro, oil, peppers, and salt and spoon on top of fillets.
- Cover loosely with aluminum foil to keep fish moist.
- Bake 15-20 minutes or until fish flakes.
- Mix cabbage and onion; mix sour cream and salsa and add to cabbage mixture.
- Divide cooked fish among tortillas. Add 1/4 cup of slaw to each. Fold over and enjoy!
- Refrigerate leftovers within 2 hours.
Notes
- Freeze extra lime juice to use later.
Comment
Tacos had a really nice vrunchy texture to them. I warmed up the tortillas first and they tasted amazing!