Cumin Cod Tacos with Handmade Corn Tortillas, Lemon Cabbage Slaw, Cherry Tomato Pico de Gallo, and Lime Creme Fraiche

Name: Cumin Cod Tacos with Handmade Corn Tortillas, Lemon Cabbage Slaw, Cherry Tomato Pico de Gallo, and Lime Creme Fraiche
Total time: 2 h 25 min
Yield: 3 serving(s)
Ingredients: Cumin Cod; ¼ cup chopped fresh cilantro; 2 tablespoons olive oil; 1 lemon, juiced; 1 lime, juiced; 2 teaspoons salt; ⅛ teaspoon chopped jalapeño; ⅛ teaspoon ground cumin; ⅛ teaspoon cumin seeds; 1 pound cod - rinsed, patted dry, and cut into 1-inch pieces; ; Lemon Cabbage Coleslaw; 1½ cup finely shredded green-and-red cabbage mixture; 1 heaping tablespoon minced red onion; 2 tablespoon lemon juice; 1½ tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon lemon zest; ; Pico de Gallo Salsa; 1 pint cherry tomatoes, cut into small pieces; 1 heaping tablespoon minced red onion; 1 tablespoon chopped cilantro leaves; ½ lime, juiced; ¼ teaspoon chopped jalapeño pepper; ¼ teaspoon ground cumin; ¼ teaspoon salt; ⅛ teaspoon whole coriander seeds; ; Lime Creme Fraiche

Ariana Corrado Website

Share This Recipe

Wow your guests at your next taco night with this recipe, filled with an amazing blend of great taste, color, and texture. Cod is marinated in a savory mix of Mexican spices, citrus and herbs, resulting in a super flavorful, flaky fish. The cod is topped with a bright cabbage slaw and homemade pico de gallo. But the real star of the recipe is the handmade corn tortilla: they're not as labor-intensive as they sound, and increase the flavor tenfold. They can be served with beans and rice or be a satisfying full meal on their own. You can find tortilla presses at Mexican grocery stores or online.

Print recipe

Directions

Mealthy Tip

The corn tortillas can be stored in a Ziploc bag and stored for up to two weeks in the fridge. If you don't have time to make your own, be sure to pick up good quality tortillas at the grocery store—all the better if they're handmade. They really do make such a difference in the flavor of the tacos.

Nutrition Facts

Per Serving: 979 calories; 59g fat; 72.4g carbohydrates; 45g protein; 183mg cholesterol; 2808mg sodium.

Full nutrition

Amount Per Serving
Calories 979		Calories from Fat 530
% Daily Value*
Total Fat 59g		91%
	Saturated Fat 25g	123%
	Trans Fat 1.3g
	Polyunsaturated Fat 6.2g
	Monounsaturated Fat 24.1g
Cholesterol 183mg		61%
Sodium 2808mg		117%
Total Carbohydrate 72.4g		24%
	Dietary Fiber 8g	31%
	Sugars 8.9g
Protein 45g

Vitamin A 45%		Vitamin C 81%
Calcium 17%		Iron 46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Cod Fusion Lunch Stovetop Mexican Fish Caribbean Gluten-free Low-carb Sugar-free Seasfood Frying Pan

Reviews

4.5out of 5 Stars

(3 Reviews)

How would you rate this recipe?

What others are saying

Aja A says:

There is a lot going on in this taco which hits you with so many flavors. I had a bit of trouble trying to make my own tortillas, so I will need to practice that a bit. The added spices made a bland cod pretty flavorful and the coleslaw was tart and crisp.

Sam Dalton says:

These tacos were really good. I especially loved the lemon cabbage slaw. The fish was also delicious, I added extra meat to mine. Perfect for taco night at my house.

Jessica Scott says:

I'll admit, I tried this recipe just for the homemade corn tortillas. Everything was so delicious, so impressive! From the cod, to the slaw, to the fraiche - this is definitely one for the books. Slightly labor intensive, but worth it.