Fish Tacos
Baked cod, shredded cabbage, pico de gallo and queso fresco in a flour tortilla
Ingredients
Grilled Lime Chili Cod
- 4 each cod about 4 oz. each (thawed if frozen)
- 3 Tbsp olive or vegetable oil
- 2 tsp lime juice
- 2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp garlic peeled and minced
Fish Tacos
- 8 each flour tortilla 6" whole wheat
- 4 fillets Grilled Lime Chili Cod see above
- 1/2 cup Pico de Gallo
- 1 1/2 cup cabbage, shredded or use shredded cole slaw mix
- 2 oz queso fresco crumbled
Instructions
Grilled Lime Chili Cod
- Preheat char-grill to medium (or flat-top griddle to 350 F).
- Combine oil, lime juice, chili, cumin, coriander, and garlic. Spread on cod (or toss gently to coat in large resealable bag).
- Cook cod 5 minutes. Turn cod over. Cook until internal temperature reaches 145 F, 4 to 6 minutes.
Fish Tacos
- For each serving, use 2 tortillas. Add cod, Pico de Gallo, cabbage, and crumbled queso fresco.
Nutrition
Calories: 250kcalCarbohydrates: 36gProtein: 25gFat: 11gSaturated Fat: 3.5gCholesterol: 55mgSodium: 570mgFiber: 2gSugar: 2g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.