Icelandic Cod Fish Tacos Recipe
342kcal
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
Method
- 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
Serving2tacosCalories342kcalCarbohydrates38gProtein35gFat9.5gSaturated Fat1.5gCholesterol56.5mgSodium638.5mgFiber4.5gSugar2.5g