Cod Fish Tacos || Gracefult Kitchen

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Cod Fish Tacos

Fish

Let your oven do the work for these quick and simple fish tacos. Broiling the cod allows it to stay moist and flake easily once finished. Hot sauce adds a punch of acidity and mild spice, while sour cream makes a rich slaw that adds crunch to the taco.

Ingredients

1 lime
2 cups thinly sliced red cabbage
¼ cup chopped fresh cilantro, plus more for garnish
¼ cup sour cream
1 teaspoon ground cumin, divided
½ teaspoon salt, divided
2 (8 ounce) cod fillets (about 1-inch thick)
1 tablespoon hot sauce, plus more for serving
1 teaspoon chili powder
8 (6 inch) corn tortillas, warmed

Description

Preheat broiler to high, with oven rack positioned 6 inches from heat. Line a large, rimmed baking sheet with foil.
Cut lime in half crosswise. Juice 1 lime half into a medium bowl and cut the remaining lime half into wedges for garnish. Add cabbage, cilantro, sour cream, 1/2 teaspoon cumin and 1/4 teaspoon salt to the bowl with the lime juice and use your hands to mix and gently massage the cabbage until evenly combined. Set aside.
Thoroughly pat fish dry with paper towels and place on the prepared baking sheet. Coat evenly with hot sauce and season all over with chili powder and the remaining 1/2 teaspoon cumin and 1/4 teaspoon salt. Broil until the fish is lightly charred and cooked through and a thermometer inserted in the thickest portion registers 145°F, 4 to 6 minutes. Remove from oven and flake with a fork.
Divide the fish and the cabbage slaw evenly among tortillas; sprinkle with additional cilantro and drizzle with additional hot sauce, if desired.