Delicious & Easy Fish Tacos
4
servings35
minutes12
minutesIngredients
4 portions cod or other whitefish, about 4-6 oz each, skin and bones removed
1 t. Olive Oil or Olive Oil Spray
8-12 313 Urban Tortillas soft corn tortillas or flour tortillas
2 ripe avocados, sliced thinly
2 limes wedged
Purple cabbage slaw
2 t. chili powder
1/2 t. paprika (Can sub in 1/4 t. smoked paprika, for a smoky taste, but use sparingly, it is potent.)
1/2 t. cumin
1/2 t. garlic powder
1/4 t. salt
1/2 t. pepper
Desired taco toppings
Instructions
Heat oven to 425
Make slaw & lime crema
In a small bowl, combine chili powder, paprika, cumin, garlic powder, salt, and pepper
Cut the fish filets into "taco sized" portions (approx. 8-12 pieces) and line them up on a foil or parchment lined sheet tray. Spray or brush lightly with olive oil and season evenly.
Bake in 425 oven for 10-12 minutes or until fish reaches 140 f. While the fish is cooking, heat the tortillas. Wrap in damp paper towels or kitchen towel and microwave until thoroughly warm, about 2 minutes.
Remove fish from oven and squeeze lime over top
Slice avocado
Serve the fish, tortillas, and toppings and everyone can assemble to taste. Be sure to include extra lime wedges.
