I often hear from patients and clients they want to feed their family more fish…but they aren’t sure how.
Fish tacos are just the thing to add to your weekly meal plan!
This recipe calls for cod, but you can use just about any fish you want…salmon, shrimp, scallops, halibut, trout, you name it. Make your own creation! I often purchase frozen fish because it’s better on the budget…but by all means, if you spot a great sale on fresh fish, use that instead!
I usually layer the taco in the following order: fish meat, chili-lime sauce, lettuce or coleslaw mix, cotija cheese, avocado, pico de gallo, and a small spritz of lime to top it off…depending on what we have to make our delicious fish tacos!
In 20 minutes, you can have an easy fish taco meal the whole family will love!
Quick & Easy Fish Tacos
Ingredients
- 1 lb cod fillets fresh or frozen
- 1 tsp chili powder divided
- 1 tsp cumin
- ¼ tsp salt
- 1 lime halved
- ½ cup plain Greek yogurt
- ½ tsp garlic powder
- 1 cup shredded cabbage OR finely chopped lettuce
- 8 tortilla shells small
- 2 tbsp cotija cheese
Instructions
- Preheat broiler. Sprinkle fish with ½ tsp chili powder, cumin, ½ lime juice, and salt.
- Add aluminum foil to baking sheet. Add fish on top of foil. Put in broiler, placed on the top rack, and cook until fish flakes. For fresh, it should take about 4-6 minutes, for frozen about 8-10 minutes. Add tortilla shells to another baking sheet and add to lower rack in the oven until heated.
- While fish is cooking, make chili-lime sauce. Add remaining ½ tsp chili powder, garlic powder, and remaining ½ lime juice. Stir sauce together and let sit a few minutes.
- Remove tortilla shells from oven and wrap in a towel to keep warm. When fish appears flakey, remove from oven as well and break apart with a fork.
- Add fish, chili-lime sauce, shredded lettuce or coleslaw, avocado, salsa, & cotija cheese to taco shells. Enjoy!