Cod Fish Tacos

Name: Cod Fish Tacos
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 8 tacos
Ingredients: 1½ lb cod (fresh, wild caught preferred) (680 g); 1 tbsp chili powder (6 g); 2 tsp cumin (4 g); 2 tsp smoked paprika (or standard paprika) (4 g); 1 tsp garlic powder (2 g); 1 tsp onion powder (2 g); ½ tbsp kosher salt (9 g); 2 tbsp finely chopped cilantro, plus more for serving (6 g); ¼ cup plain Greek yogurt (61 g); ¼ cup mayonnaise (55 g); 1 tsp apple cider vinegar (5 g); ¼ tsp garlic powder (0.5 g); ¼ tsp onion powder (0.5 g); ¼ tsp cumin (0.5 g); ½ tsp kosher salt (3 g); pico de gallo (purchased); ¼ green cabbage, shredded (225 g); tortillas

Spice-rubbed baked cod with cabbage, pico, and yogurt.

Serves 8 tacosTotal 30 min

Scale

Method

Step 1 done
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 2 done
Mix the dry rub: , , paprika, , , and . Pat the dry, season with the , then coat evenly with the spice blend. Place on the prepared baking sheet.
Step 3 done
Bake 10 minutes until tender, then broil 2 minutes until lightly browned. Flake the fish into bite-sized pieces with a fork.
Step 4 done
Make the sauce: whisk together , Greek , , , , , , and . Thin with a little water if needed. Refrigerate until ready to serve.
Step 5 done
Toss the shredded with a pinch of . Drain the pico de gallo.
Step 6 done
Warm the tortillas over a gas flame or your preferred method.
Step 7 done
Assemble tacos with fish, , pico de gallo, and sauce. Top with extra and serve immediately.

Nutrition

Variations

For more protein, use 2 lb of cod instead of 1½ lb and add a drained 15 oz can of black beans to the filling.
For more vegetables, roast 2 sliced bell peppers and a sliced red onion in a tablespoon of oil on a second sheet pan, and add sliced avocado.

Adapted from acouplecooks.com.