A simple and fresh fish taco recipe. Just like your favorite Mexican restaurant but you get to customize the ingredients.
Serving Size: 2 tacos (130g)
Prep Time: 10 minutes
Total Time: 20 minutes
Nutrition Facts: 342 calories / 32g carb / 25g protein / 10g fat
2 tablespoons fresh lime juice
1 tablespoon olive oil
2 teaspoons lime zest
1 teaspoon chili powder
1/2 teaspoon salt
16-ounces (448g) raw cod filets
2 cups (120g) bagged coleslaw mix
1/3 cup (80g) “Bolthouse Farms” ranch dressing
8 street (204g) “Mission” street taco size flour tortillas
Add lime juice, olive oil, lime zest, chili powder, and salt to a small bowl and whisk with a fork until completely combined. Place the cod in a shallow dish then brush marinade all over. Let sit for 10 minutes.
Meanwhile, make the slaw: toss the pre-shredded slaw mix with the ranch dressing and set aside.
Heat a large nonstick skillet over medium high heat. Cook fish until it easily flakes with a fork, about 4-5 minutes per side.
Warm tortillas. Top with flaked fish and slaw and serve immediately. Top with additional dressing, thinly sliced jalapenos, cilantro, or avocado, if desired (macros not included).
If you can’t find bagged coleslaw mix or pre-shredded cabbage, use a mandoline or sharp knife to finely shred cabbage.
If cod is unavailable, substitute with a similar white fish like halibut, tilapia, or haddock.
Use any variety of ranch dressing, though macros may vary greatly across brands.