Chef notes
These tacos are fresh, light and always a crowd pleaser. Also, they're good straight from the oven or served room temperature, making it practical and easy to feed a large group.
Technique tip: Never take your eyes off the broiler. The cook time is so short you've got to watch it!
Swap option: You can swap cauliflower and tofu for the fish for a great vegetarian option. Or change it up with shrimp and chicken.
Ingredients
- 6 Roma tomatoes, chopped
- 1 small white onion, peeled and chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 tablespoon diced jalapeño chile
- 1 teaspoon salt
- 1 teaspoon hot sauce
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon onion powder
- 2 teaspoons salt, divided
- 2 cups shredded green cabbage
- 3 green onions, thinly sliced
- 1/2 cup pico de gallo (recipe above)
- 1/4 cup Mexican crema or sour cream
- 1½ pounds cod filets
- 2 tablespoons olive oil
- 8 corn tortillas, warmed
- 2 limes, cut into wedges
Preparation
For the pico de gallo:
Mix all ingredients together in a bowl. Let sit for at least 15 minutes before serving.
For the tacos:
1.Preheat broiler.
2.In a small bowl, combine chili powder, paprika, cumin, onion powder and 1 teaspoon of the salt.
3.In a medium bowl, combine cabbage, green onion, pico de gallo, crema, and remaining salt and mix well. Set aside.
4.Rub cod with olive oil, place on a greased baking sheet and sprinkle evenly with spice rub, coating all sides. Broil for 6 minutes per side.
5.Serve fish in tortillas topped with slaw and lime wedges.
