Baked Cod Tacos
Flaky spiced fish, crisp lime slaw, avocado and a cool yogurt drizzle.
Next: ingredients.
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Ingredients · 4 servings / 8 tacos
Fish: 600 g boneless cod; 15 ml olive oil; 4 g smoked paprika; 2 g cumin; 2 g garlic powder; 3 g salt (2 g fish, 1 g slaw); 0.5 g pepper; 45 ml lime juice (15 ml each for fish, slaw, sauce).
Slaw and sauce: 200 g purple cabbage; 70 g carrot; 15 g cilantro; 120 g plain 2% Greek yogurt; 15 ml water.
Serve: 8 small 6-inch corn tortillas (about 200 g); 150 g sliced avocado flesh.
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Equipment
Rimmed baking sheet
Oven-safe parchment
Instant-read thermometer
Mixing bowls, whisk and fork
Knife and cutting board
Scale and measuring spoons
Citrus juicer
Dry skillet and clean towel
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Start with the baking sheet
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper rated for that temperature.
Visit the recipe for all instructions.
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