Fish Tacos
Tender cod is seasoned and baked to perfection, then wrapped in warm tortillas and topped with your favorite toppings to create the best Fish Tacos around!
Servings: 4 Servings
Calories: 468kcal
Ingredients
For the Fish Tacos
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 ¼ pounds cod fillet (defrosted if using frozen)
- 1 Tablespoon olive oil
- ¼ head red cabbage (thinly sliced)
- ½ cup diced red onion
- 1 avocado (sliced)
- 2 Roma tomatoes (diced)
- ½ cup chopped cilantro
- 8 small white corn tortillas
- 2 limes (sliced into 8 wedges)
Garlic-Lime Sauce
- ½ cup mayonnaise
- 1 large clove garlic (pressed or finely minced)
- 2 Tablespoons lime juice
- ½ teaspoon chili powder (substitute cayenne for more heat)
- ¼ teaspoon ground black pepper
- ¼ teaspoon sea salt
- 2 Tablespoons Cashewmilk (to thin - use more if needed)
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with foil or parchment paper, set aside.
- Whisk the Garlic-Lime Sauce ingredients together in a small bowl. Cover and refrigerate until ready to use
- Mix the cumin, chili powder, salt and pepper together in a small bowl. Sprinkle the mixture over both sides of the cod and place on the baking sheet.
- Drizzle with olive oil and place in the oven. Bake for 20 minutes, until fish flakes with a fork.
- For a crispier fish, broil for 3 to 5 minutes until the edges are browned.
- Remove from oven and set aside. Chop into bite-sized pieces before serving.
- Heat a cast iron skillet over medium-high heat. Place the tortillas on the skillet to heat through, flipping over to warm both sides.
To Assemble the Fish Tacos
- Place fish on the warm tortilla.
- Top with cabbage, tomatoes, onion, avocado, or toppings of your choice.
- Drizzle with prepared sauce and garnish with crumbled Queso Fresco or Cojito {if desired}.
- Serve with lime wedges for a little extra zing!
Notes
- I used frozen, wild-caught cod. You could also substitute skinless halibut, any other white fish or even salmon.
- For spicier tacos, add cayenne or Sriracha sauce.
To make Paleo Fish Tacos:
- Substitute Cassava Flour Tortillas for the corn tortillas.
- Make the garlic-lime sauce with Easy Blender Mayonnaise {whole30 compliant}. I suggest using a stick blender and a mason jar for less mess. ;)
- Substitute lettuce leaves for Whole 30 compliant tacos.
Nutrition
Calories: 468kcal | Carbohydrates: 17g | Protein: 28g | Fat: 33g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 726mg | Potassium: 1103mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1290IU | Vitamin C: 54.6mg | Calcium: 71mg | Iron: 1.7mg