Healthy Spicy Fish Taco with a tangy Slaw

Who doesn’t love a good fish taco? Fresh salsa adds a pop of flavor that’s too good not to put a smile on your face. This salsa combines fresh chopped tomatoes with briny pickled jalapenos and scallions. We combine that with a creamy cilantro-cabbage slaw and pan-seared cod and you have yourself an amazing family friendly dinner meal. Like I said in the beginning who doesn’t like a tasty fish taco.

Fish Taco

Preparing your ingredients

Like any good meal it all starts off with preparing the ingredients. Take you fresh cilantro and chop the leaves and stems together. I like to use a large cutting board and just move the ingredients to the edges when i’m finished. 

Next we take the tomatoes and chop them into small pieces and put that to the side. Here is a little video that shows a couple of ways to easily cut a tomato.

Now it’s time to prepare a little heat for this dish.  Finely chop 2 tablespoons of the pickled jalapeños (add more depending on your heat preference). 

jalapeños

Next we have to trim the ends of the scallions, then thinly slice them. If you are lazy you can also just chop them to keep it simple.

Finally take the cod, make sure it is defrosted and pat the cod dry, then cut into 1-inch pieces.

cod

Time to make the slaw

For most tacos people just put some lettuce in there and call it a day. For this recipe lets take it up a notch and make a little slaw. Not only will it taste good but it will also act as a counter balance to the spicy fish and jalapeños.

In a large bowl, combine 4 tablespoons of sour cream. Then add 3 teaspoons vinegar, and ½ teaspoon sugar. Whisk together using a fork until sugar dissolves. Whisk in 3 tablespoons oil, then season with salt and pepper. Don’t forget to taste before you move onto the next step. Add a little bit more of whatever you feel is lacking. This recipe is a base you can always tailor to your specific taste buds.

Add your chopped cilantro and the 4 cups of shredded cabbage. Make sure to mix well and again taste before moving on if it’s the way you like to then you are all good. But don’t be afraid to add more salt of vinegar to get your desired taste.

Fish Taco

Time to make us some salsa

Next in a small bowl add your tomatoes, chopped pickled jalapeños, and scallions. Mix them together and season to taste with a little salt and pepper. If you like it really hot add more jalapenos or bust out the tabasco and add a few shakes in.

Giving it that restaurant feel

One of  the things most people love about going out to there favorite mexican restaurant are the Warm tortillas. You don’t notice how important it is until its not there. You don’t want to bite into a cold flour tortilla. So let’s heat a medium nonstick skillet over medium-high.

Fish Taco

Add tortillas to a skillet and toast on one side until warm, about 30 seconds. Watch carefully if you don’t want to burn it. Then transfer to a large sheet of foil, stacking and wrapping to keep warm as you toast remaining tortillas.

It’s time to make the cod

This is going to be the simplest part of the meal. In a medium  bowl, add combine ½–1 teaspoon of taco seasoning (depending on heat preference) and season with salt. Now take the seasoning and sprinkle over the cod pieces.

Heat 2 tablespoons of oil in a large skillet over medium-high. Add seasoned cod, and cook until lightly browned, 2–3 minutes don’t forget to move the pieces around to prevent them from sticking. Transfer to a paper towel-lined plate and sprinkle with salt.

Fish Taco

You are almost done making the perfect fish taco

Give the slaw and salsa one more seasoning of salt and pepper if needed.t. Add cod to warm tortillas with salsa and slaw alongside. And you are ready for dinner.

Spicy Fish Tacos

Spicy Fish Tacos with Fresh Salsa & Creamy Slaw

Yield: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Fresh salsa adds a burst of flavor that's too good not to call out. This salsa combines fresh chopped tomatoes with briny pickled jalapenos and scallions. 

Ingredients

  • ¼ oz fresh cilantro
  • 2 plum tomatoes
  • 2 oz pickled jalapeños
  • 1 oz scallions
  • 10 oz pkg cod fillets
  • 4 tsp sour cream 
  • 6 (6-inch) flour tortillas
  • ½ tsp taco seasoning
  • apple cider vinegar (or whitewine vinegar)
  • sugar
  • neutral oil
  • kosher salt & ground pepper
  • 7 shredded cabbage blend (use 4 cups)

Instructions

  1. Prep ingredients: Finely chop cilantro leaves and stems together. Finely chop tomatoes. Finely chop 2 tablespoons–¼ cup of the pickled jalapeños (depending on heat preference). Trim scallions, then thinly slice. Pat cod dry, then cut into 1-inch pieces.
  2. Make slaw: In a medium bowl, combine all of the sour cream, 2 teaspoons vinegar, and ½ teaspoon sugar, whisking until sugar dissolves. Whisk in 3 tablespoons oil, then season with salt and pepper. Add cilantro and 4 cups shredded cabbage, tossing to combine and gently squeezing with your hands to wilt the cabbage. Set aside until step 6.
  3. Make salsa: In a small bowl, combine tomatoes, chopped pickled jalapeños, and scallions. Season to taste with salt and pepper. 
  4. Warm tortillas: Heat a medium nonstick skillet over medium-high. Working in batches, add tortillas to skillet and toast on one side until warm, about 30 seconds. Transfer to a large sheet of foil, stacking and wrapping to keep warm as you toast remaining tortillas.
  5. Cook cod: In a small bowl, combine ½–1 teaspoon taco seasoning (depending on heat preference) and season with salt. Sprinkle seasoning all over cod. Heat 2 tablespoons oil in same skillet over medium-high. Working in batches, add cod, and cook until lightly browned, 2–3 minutes. Transfer to paper towel-lined plate and sprinkle with salt.
  6. Finish & serve: Season both slaw and salsa to taste with salt and pepper. Serve cod on tortillas with salsa and slaw alongside.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 467Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 83mgSodium: 1096mgCarbohydrates: 51gFiber: 13gSugar: 20gProtein: 43g


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