Fish Tacos

Fish tacos are one of my favorite foods. The fish is quick and easy to cook and it tastes really good with the right seasonings. This particular recipe makes the fish the star of the show. The cabbage is lightly dressed and subtle, and the cilantro and thinly sliced jalapeños keeps it interesting enough without taking away from the fish.

Category: Entree
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Prep Time: 10 minutes
Cook Time: 10 minutes
​Total Time: 20 minutes

Servings: 2
Author:​ Jane Pelcher, RDN from janethedietitian.com

Ingredients

• 1 cod fillet (about 3/4 pound)
• 2 Tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin powder
• 1/2 tsp paprika powder
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 lime, cut into wedges
• Several sprigs of cilantro
• 1 cup shredded cabbage
• 1/2 raw jalapeño, thinly sliced
• 1/8 cup cilantro lime vinaigrette (RECIPE HERE)
• 6 taco-sized white corn tortillas

Instructions

1. Heat two skillets over medium heat.
2. Combine the following in a bowl to make the fish taco paste: chili, cumin, paprika, onion powder, garlic powder, salt, pepper, and 1 Tbsp olive oil.
3. Add fish to the bowl and coat fillets evenly with the paste.
4. Add 1 Tbsp oil to the pan.
5. Add fish fillets in the pan once the pan is hot (fish should sizzle as soon as it goes in).
6. Cook 4 minutes on one side and 3 minutes on the other side.
7. Once fish is cooked (flesh is white and flakey), remove fish from heat and let it rest for a few minutes.
8. While the fish is resting, warm the tortillas on the other skillet, about 1 minute on each side. Remove the tortillas from the pan and onto a serving plate.
9. Add the cabbage and jalapeño mix onto each tortilla and, using a spoon, lightly dress the veggies with the cilantro lime vinaigrette. 
10. Divide the fish evenly amongst the 6 tortillas.
11. For each taco, top with 2 sprigs of cilantro and squeezed lime juice.
12. ​Serve and enjoy!