A personal spin on baked cod fish tacos. When beef or chicken gets tiresome, do something fishy! Omitted cilantro due to personal tastes, but feel free to add if desired.
Ingredients
- cod fillets: 1 pound
- olive oil: 1 Tbsp
- lime, zested and: 1 piece (juiced, divided)
- ground cumin: 1 tsp
- ground coriander: 0.5 tsp
- smoked paprika: 0.5 tsp
- cayenne pepper: 0.25 tsp
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- sour cream: 0.5 cup
- clove garlic: 1 piece (minced)
- pinch salt: 1 piece
- head red cabbage: 1 piece (shredded)
- white vinegar: 0.5 tsp
- flour tortillas: 6 piece (7 inch)
- tomato: 1 piece (diced, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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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.
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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.
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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.
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Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
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Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.
