By ashley park
Preheat your oven to 200°C (400°F).
Place the cod on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and black pepper to taste.
Bake the cod in the preheated oven for 10-12 minutes or until it is cooked through and easily flakes with a fork.
While the fish is baking, mix the slaw mix with 2 tablespoons of light mayo or yogurt in a bowl. Squeeze the juice of half a lime over the slaw, add salt to taste, and mix well.
In a small bowl, mix the cooked rice with chopped cilantro and the juice of the other half of the lime. Season with a pinch of salt.
Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.
Once the fish is cooked, remove it from the oven and use a fork to break it into bite-sized pieces.
Assemble the tacos by placing the fish on each tortilla and topping with the slaw.
Serve the tacos with cilantro-lime rice on the side.
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This Mexican Seafood Taco recipe is ready in 30 minutes and features white fish (cod), small corn tortillas, slaw mix and other delicious ingredients. Contains 480 calories total.
Preheat your oven to 200°C (400°F).
Place the cod on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and black pepper to taste.
Bake the cod in the preheated oven for 10-12 minutes or until it is cooked through and easily flakes with a fork.
While the fish is baking, mix the slaw mix with 2 tablespoons of light mayo or yogurt in a bowl. Squeeze the juice of half a lime over the slaw, add salt to taste, and mix well.
In a small bowl, mix the cooked rice with chopped cilantro and the juice of the other half of the lime. Season with a pinch of salt.
Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.
Once the fish is cooked, remove it from the oven and use a fork to break it into bite-sized pieces.
Assemble the tacos by placing the fish on each tortilla and topping with the slaw.
Serve the tacos with cilantro-lime rice on the side.
Calories per Serving: 480
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