Fish tacos have quickly become one of my favorite meals to make when I want something easy, but filling. I love experimenting with different types of fish and these cod fish tacos did not disappoint. The creamy greek yogurt green goddess sauce paired with the slaw and fish made these tacos to die for. You could easily make this recipe with any white fish, salmon, shrimp, or even chicken !
Serves: 4
For the Cod:
4 pieces of cod
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
Pinch of salt and pepper
For the cabbage slaw:
1 ½ cups green cabbage
1 ½ cups purple cabbage
½ cup carrots, shredded
¼ cup cilantro, chopped
1 ½ tbsp olive oil
1 ½ tbsp lime juice
2 tbsp mayonnaise
Pinch of coarse Sea Salt
For the sauce:
¼ cup plain greek yogurt
2 tbsp mayonnaise (can be light)
1 tbsp lime juice
1 tsp paprika
1 tsp cumin
Pinch of salt and pepper
¼ cup cilantro
1 clove garlic
For the Taco:
8 tortillas
Mango Salsa
Method:
1.Season the cod with cumin, paprika, garlic powder, salt, and pepper.
2.Mix the cabbage slaw ingredients and place them in the fridge to cool.
3.Combine all of the sauce ingredients into a blender and blend until smooth.
4.Heat a pan with a generous drizzle of olive oil.
5.On the stovetop on medium-high heat, cook the fish filets for about 5 minutes on each side. Cut the fish into bite-size pieces.
6.Toast the tortillas until golden brown. Another option is to char them on the stove top burner for about 20 seconds on either side.
7.Create your tacos by adding the slaw, fish, mango salsa, and sauce onto the tortilla.
Optional: Mash some avocado on the bottom of the tortilla!
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