Ingredients
Scale
- 1 lb skinless cod fillet
- 2 tbsp oil
- 2 tbsp lemon juice
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin
- Salt to taste
- 1/4 cup Greek yogurt
- 2 tbsp mayonnaise
- 1 cup purple cabbage, shredded
- 3/4 cup carrots, shredded
- 1/3 cup corn (thawed)
- 2 tbsp jalapeños, chopped
- 1/4 cup cilantro, chopped
- 6–8 corn tortillas
Instructions
- In a bowl, mix oil, lemon juice, paprika, cayenne pepper, cumin, and salt. Coat the cod fillet and let it marinate for at least 30 minutes.
- Combine Greek yogurt, mayonnaise, lemon juice, paprika, and salt in a bowl; whisk until smooth.
- Mix cabbage, carrots, corn, jalapeños, cilantro, Greek yogurt, lemon juice, and salt in another bowl.
- Heat a skillet over medium heat. Cook the marinated cod for 3–5 minutes until flaky; break into chunks.
- Lightly char or warm corn tortillas until pliable.
- Place cooked fish on each tortilla; top with slaw and drizzle with sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approx. 160g)
- Calories: 340
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 45mg