San Diegans take their fish tacos pretty seriously. Not only are they tasty, but white fish tacos are packed with lean protein and vitamins, including vitamin B-12.
There’s no need to wait for Taco Tuesday to enjoy this simple and healthful recipe, adapted from the U.S. Department of Agriculture’s “What’s Cooking USDA Mixing Bowl” website. Add a small salad or a side of black beans for an easy, any-day meal.
Simple Fish Tacos
Enjoy the health benefits of omega-3 fatty acids found in cod.
Yields 6 servings
Ingredients
For the fish:
4 cod or white fish fillets, cut into 1-inch pieces
1 tablespoon olive oil
2 tablespoons lemon juice
2 teaspoons low-sodium taco seasoning
For toppings:
2 cups red and green cabbage, shredded
2 cups tomatoes, diced
1/2 cup fresh cilantro, chopped
Nonfat sour cream (optional)
2 limes, cut into wedges
Hot sauce, to taste
12 (6-inch) corn tortillas, warmed
Directions
In a medium bowl, combine cod, olive oil, lemon juice and taco seasoning; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until cod easily flakes when tested with a fork.
Fill warm tortillas with cooked fish. Top with cabbage, tomatoes, sour cream (optional), fresh squeezed lime juice and hot sauce.
