Description
Escape to the coast with these incredibly fresh and vibrant fish tacos. Lightly pan-seared cod, seasoned with a smoky, salt-free ancho rub, is paired with a sweet and crunchy mango-jicama slaw and a cooling avocado crema. It’s a healthy, satisfying, and beautiful meal that comes together in just 35 minutes.
Ingredients
Scale
For the Smoky Cod:
- 2 skinless cod fillets (about 6 oz / 170 g each, patted thoroughly dry)
- 2 tsp 10 mL extra-virgin olive oil
- For the Salt-Free Spice Blend:
- ¾ tsp 1.8 g ancho chili powder
- ½ tsp 1.2 g smoked paprika
- ½ tsp 1.5 g garlic powder
- ½ tsp 1.2 g onion powder
For the Mango-Jicama Slaw:
- 1 cup 120 g jicama, cut into matchsticks
- ½ cup 80 g ripe mango, finely diced
- ¼ cup 40 g red onion, thinly sliced
- 2 tbsp 8 g fresh cilantro, chopped
- 1 tbsp 15 mL fresh lime juice
For the Avocado Crema:
- ½ small ripe avocado
- ¼ cup 57 g plain non-fat Greek yogurt
- 2 tbsp 8 g fresh cilantro leaves and tender stems
- 1 tbsp 15 mL fresh lime juice
- 1 tsp 3 g jalapeño, minced (optional)
- ¼ cup 60 mL cool water, as needed for thinning
For Assembly:
- 6 small “No Salt Added” corn tortillas
- Lime wedges (for serving)
Instructions
- Prepare the Slaw: In a medium bowl, combine the jicama matchsticks, diced mango, thinly sliced red onion, 2 tablespoons of chopped cilantro, and 1 tablespoon of lime juice. Toss gently to combine and set aside for the flavors to meld.
- Make the Avocado Crema: In a small food processor or blender, combine the avocado, non-fat Greek yogurt, the remaining 2 tablespoons of cilantro, 1 tablespoon of lime juice, and the optional minced jalapeño. Blend until completely smooth, adding the cool water 1 tablespoon at a time until you reach a smooth, drizzlable consistency.
- Warm the Tortillas: Place the corn tortillas on a dry, hot griddle or skillet over medium-high heat. Warm for about 45 seconds per side, until pliable and lightly browned. Stack the warmed tortillas and wrap them in a clean kitchen towel to keep warm.
- Cook the Cod: In a small dish, stir together the ancho chili powder, smoked paprika, garlic powder, and onion powder. Evenly sprinkle the salt-free seasoning over all sides of the dry cod fillets. Heat the olive oil in the same skillet over medium-high heat. Carefully place the seasoned cod in the pan and cook for 3-4 minutes per side, until opaque and it flakes easily with a fork.
- Assemble and Serve: Transfer the cooked cod to a plate and use a fork to break it into large chunks. To build your tacos, place a generous amount of the slaw onto each warm tortilla. Top with the flaked cod and finish with a drizzle of the avocado crema. Serve immediately with fresh lime wedges on the side.
Notes
Nutrition Facts (3 tacos): Calories: 636 kcal | Protein: 49 g | Total Fat: 24 g (Saturated Fat: 3.9 g) | Total Carbs: 53 g (Fiber: 9 g, Sugars: 8 g, Added Sugars: 0 g) | Sodium: 137 mg
These values are approximate and may vary based on ingredients and preparation.
Nutrition
- Calories: 636