Ingredients: |
Ingredients: Fish:
4 pieces 4 oz each skinless firm white fish such as cod, (or snapper fillet, mahi mahi), fresh is best, if frozen thawed
1/2 teaspoon cumin
1/2 teaspoons kosher salt
3/4 teaspoons lime chili seasoning, such as Tajin Classic
For The Sauce (make 1/2 cup)
1/4 cup fat free Greek Yogurt
3 tablespoons light mayonnaise
1 tablespoon lime juice
1-2 tablespoons water, to thin
3/4 teaspoon chili-lime seasoning salt, such as Tajin Classic
1/8 teaspoon kosher salt
For The Slaw
1/4 cup chopped cilantro
1 cup white cabbage, sliced
1 cup red cabbage, sliced
1/4 cup shredded carrots
1 tablespoon olive oil
1 tablespoon lime juice
1/4 teaspoon kosher salt
8 corn tortillas, charred on the open flame 30 seconds on each side
lime wedges, for serving
|
Directions: |
Directions:Season fish with salt, ground cumin and Tajin.
Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.
Toss the slaw ingredients and keep cold.
Place on preheated skillet and spray with olive oil, cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks.
Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm.
Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges. |
This recipe for Cod Fish Tacos is from