Baked Cod Fish Tacos

Name: Baked Cod Fish Tacos
Total time: 45
Yield: 6
Ingredients: 1 pound cod fillets; 1 tablespoon olive oil; 1 lime, zested and juiced, divided; 1 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.5 teaspoon smoked paprika; 0.25 teaspoon cayenne pepper; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 0.5 cup sour cream; 1 clove garlic, minced; 1 pinch salt; 1 small head red cabbage, shredded; 0.5 teaspoon white vinegar; 6 (7 inch) flour tortillas; 1 tomato, diced

Recipe by Adam Bassett from allrecipes.com

Dinner 45 Mins.

Ingredients

6 servings

•

1 pound cod fillets
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1 tablespoon olive oil
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1 lime, zested and juiced, divided
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1 teaspoon ground cumin
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0.5 teaspoon ground coriander
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0.5 teaspoon smoked paprika
•

0.25 teaspoon cayenne pepper
•

0.5 teaspoon salt

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0.5 teaspoon ground black pepper
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0.5 cup sour cream
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1 clove garlic, minced
•

1 pinch salt
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1 small head red cabbage, shredded
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0.5 teaspoon white vinegar
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6 (7 inch) flour tortillas
•

1 tomato, diced

Instructions

Preheat the oven to 425 degrees F (220 degrees C).
Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper.
Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.
Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl.
Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.