Baked Cod Fish Tacos
Ingredients
The Fish
-
1
lb
fresh cod
-
2
tablespoons
cajun seasoning
-
½
small
lime, sliced into rounds
-
3
tablespoons
butter, cut into 1-tablespoon pads
The Slaw
-
2
cups
thinly sliced red cabbage
-
1½
cups
shredded kale, deboned
-
½
medium
red onion, sliced
-
1
cup
sliced radishes
-
1½
tablespoons
apple cider vinegar
-
1
tablespoon
avocado oil
-
½
teaspoon
salt
The Crema
-
⅓
cup
nonfat Greek yogurt
-
¼
cup
cotija cheese crumbles
-
1½
tablespoons
lime juice
-
pinch
salt
Other
-
8
pieces
flour street taco tortillas
-
to taste
fresh lime juice, for serving
Instructions
- Preheat the oven to 400ºF and spray a baking dish with nonstick cooking spray.
- Remove the fish from the refrigerator and blot excess moisture with a paper towel.
- Place the fish in the baking dish and sprinkle both sides with cajun seasoning.
- Top the fish with lime slices and pads of butter, then bake for 12-16 minutes.
- While the fish bakes, prepare the coleslaw by mixing all slaw ingredients in a bowl and refrigerate.
- For the crema, mix all crema ingredients in a small bowl and refrigerate.
- Once the fish is done, break it into larger chunks and assemble the tacos with fish, coleslaw, and crema in tortillas.
- Serve with fresh lime juice and additional cotija cheese if desired.
Nutrition Facts (estimated)
Servings
4
Calories
412
Total fat
21g
Total carbohydrates
34g
Total protein
23g
Sodium
20mg
Cholesterol
20mg
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