Fish Tacos
Baked cod, shredded cabbage, pico de gallo and queso fresco in a flour tortilla
Fish Tacos
Baked cod, shredded cabbage, pico de gallo and queso fresco in a flour tortilla
Course
Entrees
Servings
4
Servings
4
Ingredients
Grilled Lime Chili Cod
4
each
cod
about 4 oz. each (thawed if frozen)
3
Tbsp
olive or vegetable oil
2
tsp
lime juice
2
tsp
chili powder
1/2
tsp
ground cumin
1/2
tsp
ground coriander
1/2
tsp
garlic
peeled and minced
Fish Tacos
8
each
flour tortilla
6″ whole wheat
4
fillets
Grilled Lime Chili Cod
see above
1/2
cup
Pico de Gallo
1 1/2
cup
cabbage, shredded
or use shredded cole slaw mix
2
oz
queso fresco
crumbled
Instructions
Grilled Lime Chili Cod
Preheat char-grill to medium (or flat-top griddle to 350 F).
Combine oil, lime juice, chili, cumin, coriander, and garlic. Spread on cod (or toss gently to coat in large resealable bag).
Cook cod 5 minutes. Turn cod over. Cook until internal temperature reaches 145 F, 4 to 6 minutes.
Fish Tacos
For each serving, use 2 tortillas. Add cod, Pico de Gallo, cabbage, and crumbled queso fresco.