Baked Cod Fish Tacos with Cilantro Slaw
Yield: 8
Materials
- For the fish:
- 3 lbs cod fish
- 3/4 cup flour
- 2 tsp adobo
- 4 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 2-3 tbsp olive oil
- For the slaw:
- 1 cup olive oil mayonnaise or avocado oil mayonnaise
- 1 cup chopped cilantro
- 2 cloves garlic, chopped
- 1-2 limes
- 1-2 bags cabbage slaw mix
- cooked rice or tortillas
- optional: guacamole, avocado, scallion, salsa, Valentina, shredded cheese
Instructions
- Heat oven to 375°F.
- Line a baking sheets with parchment and spray with cooking spray.
- Dump the flour onto a large plate with the spices, and mix.
- On another plate, pour 2-3 tbs of olive oil. Season the olive oil with a sprinkling of adobo.
- Make sure the cod has been dried thoroughly with paper towels. Rub each piece into the oil, then dredge it through the flour mixture and place it on the baking sheet.
- Spray the top of the fish with cooking spray.
- Cook fish until it reaches 145°F (somewhere between 10-15 minutes).
- For the slaw:
- In a food processor, dump the mayonnaise, cilantro, garlic, and juice of 1 lime.
- Blend thoroughly. If it looks too thick, you can add the juice of a second lime.
- Put the coleslaw mix in a bowl and toss it with the dressing.
- Serve the fish either in tacos or over rice with the slaw on top.
Notes
Nutrition for 6 oz of cod :
184 calories - 4 fat - 9 carbs - 28 protein
Nutrition for 1 serving of slaw made with olive oil mayonnaise (1/8 of the recipe)
104 calories - 11 fat - 0 carbs - 0 protein
You can replace some or all of the mayonnaise with Greek yogurt if you'd like to cut some of the fat out of the dressing.