Let your oven do the work for these quick and simple cod fish tacos. Broiling the cod allows the fish to stay moist and flake easily once finished. Hot sauce adds a punch of acidity and mild heat, while sour cream makes a creamy slaw that adds crunch to the taco.

EatingWell.com, March 2022

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Credit: Photographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors Hall

Recipe Summary

active:
10 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high, with oven rack positioned 6 inches from heat. Line a large, rimmed baking sheet with foil.

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  • Cut lime in half crosswise. Juice 1 lime half into a medium bowl and cut the remaining lime half into wedges for garnish. Add cabbage, cilantro, sour cream, 1/2 teaspoon cumin and 1/4 teaspoon salt to the bowl with the lime juice and use your hands to mix and gently massage the cabbage until evenly combined. Set aside.

  • Thoroughly pat fish dry with paper towels and place on the prepared baking sheet. Coat evenly with hot sauce and season all over with chili powder and the remaining 1/2 teaspoon cumin and 1/4 teaspoon salt. Broil until the fish is lightly charred and cooked through and a thermometer inserted in the thickest portion registers 145°F, 4 to 6 minutes. Remove from oven and flake with a fork.

  • Divide the fish and the cabbage slaw evenly among tortillas; sprinkle with additional cilantro and drizzle with additional hot sauce, if desired.

Nutrition Facts

2 tacos
233 calories; protein 21g; carbohydrates 26g; dietary fiber 3g; sugars 2g; fat 5g; saturated fat 2g; cholesterol 63mg; vitamin a iu 571IU; vitamin b3 niacin 1mg; vitamin b12 2mcg; vitamin c 23mg; vitamin d iu 23IU; vitamin e iu 1IU; folate 16mg; vitamin k 17mg; sodium 463mg; calcium 50mg; iron 1mg; magnesium 29mg; phosphorus 331mg; potassium 366mg; niacin equivalents 5mg.
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