Easy Fish Tacos
Recipe - Gourmet Garage Corporate
Easy Fish Tacos
Prep Time10 Minutes
Servings6
0Ingredients
1, 2 lb package Bowl & Basket Specialty Frozen Cod Fillets, thawed
½ tsp Bowl & Basket ground cumin
1 tsp Bowl & Basket garlic powder
1 tsp Bowl & Basket chili powder
1 tsp Bowl & Basket paprika
½ tsp Bowl & Basket salt
¼ tsp Bowl & Basket ground black pepper
Bowl & Basket canola oil spray
½ bag Bowl & Basket rainbow slaw
¼ cup Bowl & Basket mayo
2 tbsp lime juice
¼ cup cilantro, chopped, plus more for topping tacos
1 package Wholesome Pantry Pico de Gallo Mango Salsa
Bowl & Basket Corn tortillas
Directions
- For the slaw: combine rainbow slaw, mayo, lime juice and cilantro and toss until well combined. Season with salt and pepper to taste and set aside until ready to use.
- Combine cumin, garlic powder, chili powder, paprika, salt and pepper in a small bowl. Pat the cod filets dry with paper towels, then coat each side with the spice rub mixture.
- Preheat a nonstick skillet over medium heat. Spray with canola oil spray and then cook fish until white and fully cooked through, about 4-5 minutes per side. Remove from heat and set aside.
- Warm corn tortillas in a hot skillet for approximately 20-30 seconds per side.
- To serve, add a spoonful or two of slaw to a corn tortilla, top with cooked fish, mango salsa and cilantro.
10 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
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Bowl & Basket Specialty Chunk Light Skipjack Tuna in Water, No Salt Added, 5 oz
$1.99$0.40/oz
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Rose's Sweetened Lime Juice, 12 fl oz
$4.99$0.42/fl oz
Organic Cilantro, 1 each
$2.99
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Directions
- For the slaw: combine rainbow slaw, mayo, lime juice and cilantro and toss until well combined. Season with salt and pepper to taste and set aside until ready to use.
- Combine cumin, garlic powder, chili powder, paprika, salt and pepper in a small bowl. Pat the cod filets dry with paper towels, then coat each side with the spice rub mixture.
- Preheat a nonstick skillet over medium heat. Spray with canola oil spray and then cook fish until white and fully cooked through, about 4-5 minutes per side. Remove from heat and set aside.
- Warm corn tortillas in a hot skillet for approximately 20-30 seconds per side.
- To serve, add a spoonful or two of slaw to a corn tortilla, top with cooked fish, mango salsa and cilantro.