This easy, healthy cod fish taco recipe is seasoned with a chili-lime cumin rub topped with slaw and creamy lime sauce – no breading, no frying!
Ingredients
- 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
- 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
- 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
- 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.
