Ingredients
Scale
- 2 lbs. cod filets
- 2 tablespoons avocado oil
- 16 corn tortillas
- 2 cups green cabbage, thinly sliced
- 2 cups purple cabbage, thinly sliced
- 2 avocados
- 1 garlic clove
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon honey
- salt & pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon ancho chili powder
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes
- 2 tablespoons red apple vinegar
- 1 tablespoon olive oil
- cooking spray
Instructions
- Season the cod filets with garlic powder, smoked paprika, cumin, sea salt, ancho chili powder, and black pepper.
- Heat avocado oil in a non-stick frying pan over medium-high heat. Cook the seasoned cod for 3-4 minutes on each side until golden brown.
- In a mixing bowl, combine sliced green cabbage, lime juice, chopped cilantro, honey, salt, and pepper to create the cilantro lime slaw.
- Blend avocados with garlic, cilantro, cumin, red pepper flakes, lime juice, red apple vinegar, olive oil, and salt until smooth for the avocado crema.
- Warm corn tortillas in a dry skillet or microwave. Assemble each taco with fish, slaw, and drizzle generously with avocado crema.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approx. 290g)
- Calories: 430
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 60mg