Icelandic Cod Fish Tacos Recipe
It takes less than 30 minutes for these Icelandic Cod Fish Tacos to come together.
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Servings: 4 servings
Calories: 342 kcal
Equipment
- skillet
- bowls
Ingredients
Fish
- 4 4 oz each skinless firm white fish such as Icelandic Cod (or snapper fillet, mahi mahi), fresh is best, if frozen thaw first
- ½ tsp cumin
- ½ tsp kosher salt
- ¾ tsp chili-lime seasoning made from salt, chile powder, and lime juice powder -- Tajín, Trader Joes
Sauce
- 3 Tbsp lite mayonnaise
- ¼ cup fat free Greek Yogurt
- 1 - 2 Tbsp lime juice
- ⅛ tsp kosher salt
- ¾ tsp chili-lime seasoning made from salt, chile powder, and lime juice powder -- Tajín, Trader Joes
Slaw
- 1 cup white cabbage sliced
- 1 cup red cabbage sliced
- ¼ cup shredded carrots
- ¼ cup chopped cilantro
- 1 Tbsp olive oil
- 1 Tbsp lime juice
- ¼ tsp kosher salt
The Rest
- 8 large corn tortillas charred in hot skillet, 30 seconds on each side
- lime wedges on the side
Instructions
- Season fish with salt, ground cumin and chili-lime seasoning
- While skillet is pre-heating, toss the slaw ingredients together and refrigerate.
- Combine all the ingredients for the sauce in a small bowl and refrigerate until ready to eat. Make sure the sauce is smooth and creamy.
- Spray the preheated skillet with olive oil. Place seasoned fish in skillet and 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 on the side.
Nutrition
Serving: 2tacos | Calories: 342kcal | Carbohydrates: 38g | Protein: 35g | Fat: 9.5g | Saturated Fat: 1.5g | Cholesterol: 56.5mg | Sodium: 638.5mg | Fiber: 4.5g | Sugar: 2.5g
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