Ingredients
Fish
- 1 1/2 pounds skinless cod fillets 680 g, thawed if frozen
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
Crema and assembly
- 3/4 cup plain nonfat Greek yogurt 170 g
- 3 tablespoons fresh lime juice divided
- 3 cups finely shredded green or red cabbage 210 g
- 8 small corn tortillas about 6 inches each
- 2 tablespoons chopped fresh cilantro optional, for garnish
Equipment
- Rimmed baking sheet
- Two mixing bowls
- Instant-read thermometer
- Dry skillet
- Clean kitchen towel
Instructions
Bake and assemble
- Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment rated for that temperature, or lightly oil the sheet. Pat the cod thoroughly dry and arrange it in one layer, leaving space between pieces.
- Combine the olive oil, paprika, cumin, garlic powder, salt and pepper. Rub over the fish.
- Bake for 10–15 minutes, checking thin pieces early, until the thickest part reaches 145°F (63°C). The flesh should separate into moist flakes. Remove thinner pieces individually if they finish first.
- While the fish cooks, stir the yogurt with 2 tablespoons lime juice. In a separate bowl, toss the cabbage with the remaining tablespoon lime juice.
- Warm the tortillas in a dry skillet over medium heat for about 20–30 seconds per side, until flexible, then stack inside a clean towel.
- Break the cooked fish into broad flakes. Divide the cabbage and fish among eight tortillas, drizzle with the crema and add cilantro if using. Serve immediately.
Nutrition
Calories: 329kcalCarbohydrates: 29.6gProtein: 38.5gFat: 6.4gSaturated Fat: 1gCholesterol: 75mgSodium: 433mgPotassium: 990mgFiber: 5gSugar: 3.8gCalcium: 146mgIron: 2.1mg
Notes
Timing varies with fillet thickness. Follow frozen-fish packaging instructions for thawing, including removing vacuum packaging when directed. Refrigerate components separately within 2 hours, or 1 hour above 90°F (32°C), and use within 3–4 days. Reheat leftover fish to 165°F (74°C). Nutrition is an ingredient-based estimate using USDA FoodData Central values per two tacos, without optional cilantro or sides. Contains fish and milk.