Baked fish tacos | HealthPartners

Prep time: 20 minutes

Cook dinner time: 20 minutes

Servings: 8

Cooking Ideas

Freeze additional lime juice to make use of later.

Substances

Fish

• 2 kilos cod fillets
• 3 tablespoons lime juice (about 2 limes)
• 1 tomato, chopped
• 1/2 onion, chopped
• 3 tablespoons chopped cilantro
• 1 teaspoon oil
• 1/4 teaspoon cayenne pepper (elective)
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Slaw

• 2 cups shredded crimson cabbage
• 1/2 cup inexperienced onions, chopped
• 3/4 cup nonfat bitter cream
• 3/4 cup salsa
• 8 6-inch corn tortillas

Instructions

• Preheat oven to 350°.
• Place fish in a baking dish.
• Combine lime juice, tomato, onion, cilantro, oil, cayenne pepper, black pepper and salt. Spoon on high of fillets.
• Cowl loosely with aluminum foil to maintain fish moist.
• Bake 15-20 minutes or till fish flakes simply with a fork (an inner temperature of 145°F).
• To make slaw, combine cabbage and onion. Stir collectively bitter cream and salsa, and add to cabbage combination.
• Divide cooked fish amongst tortillas. Add 1/4 cup of slaw to every. Fold over and revel in!
• Refrigerate leftovers inside 2 hours.

Recipe courtesy of Food Hero, Oregon State University Extension Service.