Fish Tacos
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Print Recipe
Print Recipe |
Baked cod, shredded cabbage, pico de gallo and queso fresco in a flour tortilla
| 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
Servings: 
Units:
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Ingredients
Servings:
Units:
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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.
Nutrition Facts
| Calories | 250kcal |
| Total FatSaturated FatTrans Fat | 11g3.5g0g |
| Cholesterol | 55mg |
| Sodium | 570mg |
| Total CarbDietary FiberSugars | 36g2g2g |
| Protein | 25g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.