Zesty Cod Soft Tacos
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 421.3
- Total Fat: 10.0 g
- Cholesterol: 67.4 mg
- Sodium: 1,206.4 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 3.7 g
- Protein: 37.1 g
View full nutritional breakdown of Zesty Cod Soft Tacos calories by ingredient
Introduction
This is a meal in itself, and a filling one at that! I used cod but I'm sure any kind of fish would work like tilapia or even salmon. The tortillas I use are way better warmed than other store bought corn tortillas. They are almost like flour tortillas. This is a meal in itself, and a filling one at that! I used cod but I'm sure any kind of fish would work like tilapia or even salmon. The tortillas I use are way better warmed than other store bought corn tortillas. They are almost like flour tortillas.Number of Servings: 4
Ingredients
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2 cups cabbage, shredded
1/4 cup Jalapeno Ranch Dressing
1 medium tomato finely diced
1/4 cup onion, finely chopped
1/2 serrano pepper, finely chopped
1 cup cooked rice
1/4 cup cilantro, chopped
1 lb cod fillets
juice from 4 to 5 limes
1/2 Tbsp cumin seeds, ground or 1 tsp store bought ground
Salt
8 LaTortilla Factory Hand Made Style Corn Tortillas, warmed
Directions
Combine the cabbage with the Jalapeno Ranch Dressing. Put in the refrigerator to chill.
Combine the tomato, onion and serrano pepper. Salt to taste. Put in the refrigerator to chill.
Combine the rice with the cilantro and juice from 2 limes. Keep warm.
Coat the cod fillets with the juice of 2 limes and sprinkle with half of the the ground cumin. I grind cumin seeds for this, but previously ground cumin is fine also. Lightly salt.
Spray a pan with olive oil and heat. Cook the cod until done. As it starts to cook through, flake the cod into chunks. Add more lime juice, if desired. Add more cumin and salt to taste.
Warm the tortillas in the microwave. Spoon rice onto each tortilla followed by the cod, then cabbage. Top with the tomato mixture.
Serving Size: Makes 8 tacos (2 tacos per serving)
Number of Servings: 4
Recipe submitted by SparkPeople user CAOTIS.
Combine the tomato, onion and serrano pepper. Salt to taste. Put in the refrigerator to chill.
Combine the rice with the cilantro and juice from 2 limes. Keep warm.
Coat the cod fillets with the juice of 2 limes and sprinkle with half of the the ground cumin. I grind cumin seeds for this, but previously ground cumin is fine also. Lightly salt.
Spray a pan with olive oil and heat. Cook the cod until done. As it starts to cook through, flake the cod into chunks. Add more lime juice, if desired. Add more cumin and salt to taste.
Warm the tortillas in the microwave. Spoon rice onto each tortilla followed by the cod, then cabbage. Top with the tomato mixture.
Serving Size: Makes 8 tacos (2 tacos per serving)
Number of Servings: 4
Recipe submitted by SparkPeople user CAOTIS.