Ingredients
Fish and tacos
- 600 g cod fillets thawed; similar thickness
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 8 small corn tortillas about 200 g total
- 200 g green cabbage finely shredded
- 2 tbsp cilantro chopped
Sauce
- 150 g plain Greek yogurt
- 2 tbsp lime juice
- 1 tsp lime zest
Equipment
- Rimmed baking sheet
- Food thermometer
- Mixing bowl
- Small skillet
Instructions
Make the tacos
- Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment rated for that temperature. Pat the thawed cod dry and arrange in one layer.
- Mix the olive oil, paprika, cumin, salt and pepper. Rub over the fish. Bake about 10–15 minutes, checking early for thin pieces, until the thickest part reaches 145°F (63°C) and flakes easily.
- Meanwhile stir the yogurt, lime juice and zest together. Keep chilled. Shred the cabbage and chop the cilantro using clean utensils separate from the raw fish.
- Warm the tortillas in a dry skillet over medium heat for 20–30 seconds per side, until flexible; keep wrapped in a clean towel.
- Break the cooked cod into large flakes. Divide among eight tortillas with cabbage, yogurt sauce and cilantro. Serve immediately.
Nutrition
Calories: 310kcalCarbohydrates: 29gProtein: 35gFat: 6.5gFiber: 4.5g
Video
Notes
Estimated nutrition per two tacos from 600 g raw cod, 200 g corn tortillas, 200 g cabbage, 150 g plain low-fat Greek yogurt and all measured oil and seasonings. Brands vary. Contains fish and milk.
Cost uses illustrative ingredient-portion assumptions: cod $12, tortillas $1.60, yogurt $0.90, cabbage $0.60, lime/herbs $1.30 and oil/spices $0.60; not a current checkout quote.
Video credit: Minimalist Baker. The video shows smoky oven-baked fish tacos; its dairy-free preparation differs from the milk-based lime yogurt sauce here. Follow this card for quantities and toppings.