Cod Tacos

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Ingredients

Fish
  • 4 Oyster Bay Alaskan Cod fillets
  • ½ tsp cumin
  • ½ tsp kosher salt
  • ¾ tsp chili-lime seasoning
Chili-Lime Sauce
  • ¼ cup Greek yogurt
  • 3 tbsp mayonnaise
  • 1 tbsp lime juice
  • ¾ tsp chili-lime seasoning
  • Water, as needed
Coleslaw
  • 2 cups shredded cabbage
  • ¼ cup cilantro, chopped
  • ¼ cup shredded carrots
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • ¼ tsp kosher salt
For Serving
  • Your choice tortilla
  • Fresh Lime to finish

Preparation

Season the Cod with cumin, kosher salt, and chili-lime seasoning.
In a small bowl, whisk together the sauce ingredients and refrigerate until ready to serve.
Combine the cabbage, carrots, cilantro, olive oil, lime juice, and salt to make the slaw. Keep chilled.
Heat a lightly oiled skillet over medium-high heat. Cook the fish for 4–5 minutes per side, until cooked through and lightly browned. Flake into large pieces.
Warm the tortillas over an open flame or in a dry skillet for about 30 seconds per side.
Build the tacos by layering slaw and cod onto each tortilla. Drizzle with sauce and serve with fresh lime wedges.