Tex-Mex Fish Tacos
With a Southwestern spice blend, these cod fish tacos are a delicious bite of flavor! And when topped with a homemade Tex-Mex coleslaw and radish, a bit of crunch goes a long way!
Servings 6 servings
Calories 383kcal
Ingredients
For the fish
- 4 5-oz cod filets
- ¼ cup fresh lime juice
- ¼ cup fresh orange juice
- 1 tbsp minced chipotles in adobo
- 1 tsp garlic powder
- ½ tsp cumin
- 1 tsp chili powder
- 1 tsp kosher salt
- ⅓ cup neutral oil (avocado, safflower)
For the cabbage slaw
- 1 ½ lb cabbage
- ⅓ cup chopped green onion
- ½ cup cilantro
- ⅓ cup sour cream
- 2 tbsp pickled jalapeño (optional)
To assemble
- tortillas
- radish sliced
- avocado
- cotija cheese
Instructions
For the fish
- Place the fish filets on a small baking sheet or baking dish with sides. In a medium bowl, combine the lime juice, orange juice, chipotle sauce, garlic powder, cumin, chili powder, salt, and oil. Whisk to combine and pour half of the amount over the fish. Set aside the remainder. Cover fish with plastic wrap and marinate in the refrigerator for 30 minutes.
- Preheat oven to 425°F. Once marinated, remove the plastic wrap and roast along with the marinade in preheated oven until the fish reaches 120°F and flakes easily. Remove from oven and allow to rest 5 minutes. After resting, use forks to lightly flake into bite-size pieces.
For the slaw
- To the remaining marinade, add the sour cream and whisk to combine. Pour over shredded cabbage, green onion, and cilantro. Add in pickled jalapeño, if desired. Stir to combine. Cabbage can be made 24 hours in advance and stored in the refrigerator.
- To serve, add the fish to the tortillas and top with the cabbage, sliced radish, avocado, and cotija cheese.
Video
Nutrition
Serving: 1serving | Calories: 383kcal
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