Simple Fish Tacos
Seasoned chunks of cod topped with fresh diced tomatoes, shredded cabbage, a squeeze of lime, and a dollop of cilantro-infused sour cream are all served on top of a warm corn tortilla. These fish tacos are the perfect combination of simplicity and excitement.
contains dairycontains eggscontains fish
Ingredients
US
Metric
- 120 ml sour cream (non-fat)
- 60 ml mayonnaise (fat-free)
- 120 ml fresh cilantro (chopped)
- 1/2 packet taco seasoning (divided)
- 455 g cod or white fish fillets (cut into 1 inch pieces)
- 15 ml olive oil
- 30 ml lemon juice
- 470 ml red and green cabbage (shredded)
- 470 ml tomato (diced)
- 12 corn tortillas (6-inch, warmed)
- lime wedges (for serving, optional)
Make it lactose-friendly
- 1/2 cup sour cream (non-fat) → lactose-free sour cream or coconut yogurt
Steps
- Wash hands with soap and water.
- In a small bowl, combine sour cream, mayonnaise, cilantro, and 2 tablespoons seasoning mix.
- In a medium bowl, combine cod, vegetable oil, lemon juice, and remaining seasoning mix; pour into large skillet. Cook stirring constantly, over medium-high heat for 4 to 5 minutes or until cod flakes easily when tested with a fork.
- Fill warm tortillas with fish mixture.
- Top with cabbage, tomato, sour cream mixture, lime wedges, and taco sauce.
Nutrition (per serving)
| Calories | 220 |
|---|---|
| Protein | 15.0 g |
| Fat | 4.0 g |
| Carbs | 32.0 g |
| Fiber | 4.0 g |
| Sodium | 355 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)