Spice up mealtime with these quick and easy baked fish tacos served with a red cabbage slaw.

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 8

Cooking Tips

Freeze extra lime juice to use later.

Ingredients

Fish

• 2 pounds cod fillets
• 3 tablespoons lime juice (about 2 limes)
• 1 tomato, chopped
• 1/2 onion, chopped
• 3 tablespoons chopped cilantro
• 1 teaspoon oil
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Slaw

• 2 cups shredded red cabbage
• 1/2 cup green onions, chopped
• 3/4 cup nonfat sour cream
• 3/4 cup salsa
• 8 6-inch corn tortillas

Directions

• Preheat oven to 350°.
• Place fish in a baking dish.
• Mix lime juice, tomato, onion, cilantro, oil, cayenne pepper, black pepper and salt. Spoon on top of fillets.
• Cover loosely with aluminum foil to keep fish moist.
• Bake 15-20 minutes or until fish flakes easily with a fork (an internal temperature of 145°F).
• To make slaw, mix cabbage and onion. Stir together sour cream and salsa, and add to cabbage mixture.
• Divide cooked fish among tortillas. Add 1/4 cup of slaw to each. Fold over and enjoy!
• Refrigerate leftovers within 2 hours.

Recipe courtesy of Food Hero, Oregon State University Extension Service.