My family loves tacos, so I try to create as many versions of these as I can. Fish Tacos with Orange-Cumin Slaw and Lime Creme is so fresh and delicious. For ease, I bake season cod until flakey and perfectly cooked. I top a corn tortilla with the yummy healthy crema made from Greek yogurt, add some fish and a little of the cole slaw loaded with peppers, green onions, and lots of flavors. These tacos are fresh and delicious and perfect for any night of the week.
Ingredients for Fish Tacos with Orange-Cumin Slaw and Lime Crema:
2 pounds of cod fillets or other white fish
3 tablespoons olive oil
Seasoning Mix:
Combine-
2 teaspoons chili powder
1 teaspoon ancho chili powder
3/4 teaspoon cumin
3/4 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon hot paprika
Cole Slaw:
8 ounces shredded cabbage or cole slaw mix
1/4 cup chopped cilantro
3 scallions, thinly sliced
1 red bell pepper, seeded and diced
1 red chili pepper, seeded and minced
1/4 cup fresh orange juice
1/4 olive oil
1/2 cup rice wine vinegar
1 teaspoon cumin
Lime Crema:
1 7 ounce container 2% yogurt
zest of 1 lime
3 tablespoons lime juice
2 tablespoons water
Serve with corn tortillas
Time-Saving Tip: Prepare the cole slaw and Lime crema earlier in the day.
Let's see what we need.
We're ready to cook.
First, we will make the coleslaw. In a small bowl, combine the oil, cumin, orange juice, olive oil, and rice wine vinegar. In a larger bowl, combine the cabbage, peppers, scallions, and cilantro. Season with salt and pepper, add the dressing and toss. Refrigerate if making in advance.
Combine the ingredients for the Lime Crema and set aside.
Rub the fish with the oil and seasoning.
Transfer the fish to a parchment-lined sheet pan. Transfer to a preheated 425 -degree oven. Bake for 10-15 minutes depending on the thickness of the fish. It will be able to flake apart when cooked.
They're ready! Fish Tacos with Orange-Cumin Slaw and Lime Crema are so good and delicious. The fish is a breeze to bake in the oven but feel free to grill it , too.
Enjoy!
Fish Tacos with Orange-Cumin Slaw and Lime Crema:
2 pounds of cod fillets or other white fish
3 tablespoons olive oil
Seasoning Mix:
Combine-
2 teaspoons chili powder
1 teaspoon ancho chili powder
3/4 teaspoon cumin
3/4 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon hot paprika
Cole Slaw:
8 ounces shredded cabbage or cole slaw mix
1/4 cup chopped cilantro
3 scallions, thinly sliced
1 red bell pepper, seeded and diced
1 red chili pepper, seeded and minced
1/4 cup fresh orange juice
1/4 olive oil
1/2 cup rice wine vinegar
1 teaspoon cumin
Lime Crema:
1 - 7 ounce container 2% yogurt
zest of 1 lime
3 tablespoons lime juice
2 tablespoons water
Serve with corn tortillas
First, we will make the coleslaw. In a small bowl, combine the oil, cumin, orange juice, olive oil, and rice wine vinegar. In a larger bowl, combine the cabbage, peppers, scallions, and cilantro. Season with salt and pepper, add the dressing and toss. Refrigerate if making in advance.
Combine the ingredients for the Lime Crema and set aside.
Rub the fish with the oil and seasoning.
Transfer the fish to a parchment-lined sheet pan. Transfer to a preheated 425 -degree oven. Bake for 10-15 minutes depending on the thickness of the fish. It will be able to flake apart when cooked.
Time-Saving Tip: Prepare the cole slaw and Lime crema earlier in the day.
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