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Lightly spiced, pan-seared fish fillets tucked into warm corn tortillas with a crunchy cabbage slaw and a smoky chipotle-lime crema. A fresh and vibrant taste of California, ready in under 30 minutes.
For 4 servings
Prepare the Chipotle Crema
Make the Cabbage Slaw
Season and Cook the Fish
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Lightly spiced, pan-seared fish fillets tucked into warm corn tortillas with a crunchy cabbage slaw and a smoky chipotle-lime crema. A fresh and vibrant taste of California, ready in under 30 minutes.
This california recipe takes 30 minutes to prepare and yields 4 servings. At 588.49 calories per serving with 39.21g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Warm the Tortillas
Assemble and Serve
Swap the cod for shrimp, mahi-mahi, or even grilled chicken. For a vegetarian option, use firm tofu seasoned with the same spices, or use black beans.
Add shredded carrots, thinly sliced radishes, or jicama to the slaw for extra crunch and color. A mango or pineapple salsa also makes a great fresh topping.
For a different flavor profile, try an avocado-lime crema by blending the sour cream with half an avocado, cilantro, and lime juice until smooth.
Adjust the heat by adding a pinch of cayenne pepper to the fish seasoning or a finely diced jalapeño to the slaw.
Cod is an excellent source of high-quality, low-fat protein, which is essential for building and repairing tissues, muscle maintenance, and keeping you feeling full and satisfied.
The avocado provides monounsaturated fats, which can help reduce bad cholesterol (LDL) levels and lower your risk of heart disease and stroke.
Cabbage and lime are packed with Vitamin C, a powerful antioxidant that supports a healthy immune system and protects cells from damage caused by free radicals.
The fiber from the cabbage slaw and corn tortillas promotes healthy digestion, aids in regular bowel movements, and supports a balanced gut microbiome.
Each serving of two fish tacos contains approximately 550-650 calories, depending on the exact size of the fish portions and the amount of crema and avocado used.
Yes, these fish tacos are a well-balanced and healthy meal. They provide lean protein from the fish, healthy monounsaturated fats from avocado, and fiber from the cabbage and corn tortillas. Pan-searing is a much healthier cooking method than deep-frying.
This recipe is naturally gluten-free as long as you use 100% corn tortillas. Always double-check the packaging to ensure they are certified gluten-free and not a corn-wheat blend.
It's best to store the components separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a skillet or microwave. Assemble the tacos just before eating to prevent the tortillas from getting soggy.
A firm, flaky white fish is best for tacos as it holds its shape well. Cod, tilapia, mahi-mahi, halibut, or snapper are all excellent choices. Avoid overly delicate fish that might fall apart during cooking.
Yes! The chipotle crema and the cabbage slaw can be made up to 24 hours in advance. Keep them covered in the refrigerator. In fact, their flavors often improve overnight.