Simple Fish Tacos
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Simple Fish Tacos' — Centers for Disease Control and Prevention (CDC), More Matters Recipes (public domain, federal), via the SNAP-Ed Connection 'Children's Favorites' cookbook. Converted to gluten-free: taco seasoning specified gluten-free and quantified (4 tablespoons total) so the divided use in the sauce and the fish is exact; corn tortillas as published.
Cod pieces seasoned with taco seasoning are skillet-cooked with lemon juice and served in warm corn tortillas with cabbage, tomato, and a cilantro sour-cream sauce.
Why this complexity: taco seasoning specified gluten-free.
Ingredients
- 1/2 cup non-fat sour cream
- 1/4 cup fat-free mayonnaise
- 1/2 cup chopped fresh cilantro
- 4 tablespoons gluten-free taco seasoning, divided
- 1 pound cod or other white fish fillets, cut into 1-inch pieces
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 2 cups shredded red and green cabbage
- 2 cups diced tomato
- 12 corn tortillas (6 inch), warmed
- lime wedges, for serving
Method
- In a small bowl, combine the sour cream, mayonnaise, cilantro, and 2 tablespoons of the gluten-free taco seasoning.
- In a medium bowl, combine the fish, olive oil, lemon juice, and the remaining 2 tablespoons of gluten-free taco seasoning.
- Pour the fish mixture into a large skillet and cook, stirring constantly, over medium-high heat for 4 to 5 minutes, or until the fish flakes easily when tested with a fork.
- Fill the warm tortillas with the fish mixture.
- Top with the cabbage, tomato, and sour cream mixture, and serve with lime wedges.
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