Fish Tacos
Baked cod, shredded cabbage, pico de gallo and queso fresco in a flour tortilla
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Fish Tacos
Baked cod, shredded cabbage, pico de gallo and queso fresco in a flour tortilla
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| Servings |
| 4 |
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Ingredients
Grilled Lime Chili Cod
- 4each codabout 4 oz. each (thawed if frozen)
- 3Tbsp olive or vegetable oil
- 2tsp lime juice
- 2tsp chili powder
- 1/2tsp ground cumin
- 1/2tsp ground coriander
- 1/2tsp garlicpeeled and minced
Fish Tacos
- 8each flour tortilla6″ whole wheat
- 4fillets Grilled Lime Chili Codsee above
- 1/2cup Pico de Gallo
- 1 1/2cup cabbage, shreddedor use shredded cole slaw mix
- 2oz queso frescocrumbled
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.