51min 4 ppl
Fish Tacos
28 minutes
4 people
Easy≤30 min & ≤6 steps
28 min · 6 steps
Easy: ≤30 min and ≤6 steps
380 kcalper person
Protein 26g
Carbs 34g
Fats 15g
About this dish
Seasoned white fish seared until flaking and piled into warm corn tortillas with crunchy cabbage slaw and a bright lime crema - the Baja-inspired taco that took over the West Coast.
Allergy Info
Dairy, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Red Cabbagefinely shredded200 g
- Lime juice2 tbsp
- Avocadosliced1
Fish & Seafood
- Cod fillets500 g
Dairy & Eggs
- sour cream100 g
Dried Goods
- Corn tortillas8
Spices & Seasonings
- Smoked paprika1 tsp
- Ground Cumin1 tsp
- Salt0.5 tsp
Oils & Condiments
- Vegetable Oil2 tbsp
Utensils
- Frying pan
- Meat thermometer
- Chopping board
- Sharp knife
- Whisk
Method
1
Pat the cod fillets dry and season with smoked paprika, ground cumin and salt.
Approx. 5 minutes
2
Finely shred the red cabbage and slice the avocado.
Approx. 6 minutes
3
Whisk the sour cream with half the lime juice to make the crema.
Approx. 2 minutes
4
Heat the vegetable oil in a frying pan over medium-high heat and cook the cod for 4 minutes per side until it flakes easily and a meat thermometer reads at least 63°C.
Approx. 8 minutes
5
Flake the cooked fish into large pieces and toss the cabbage with the remaining lime juice.
Approx. 3 minutes
6
Warm the corn tortillas in a dry pan for 1 minute, then fill with the fish, cabbage slaw, avocado and a drizzle of lime crema to serve.
Approx. 4 minutes
