Cod fish tacos with smooth cajun seasoned blackened cod, healthy avocado crema made with yogurt, and shredded cabbage. An outstanding easy 20-minute dinner the entire own family will adore!
8 corn tortillas, or grain-free tortillas if desired
1 clove garlic, minced
2 limes, divided
½ cup chopped cilantro
½ cup plain yogurt (not Greek)
1 teaspoon salt, divided
1 pound sustainably sourced cod filet
1 tablespoon Cajun seasoning, see ingredient note
2 tablespoons butter
1 1/2 cups fresh sliced or bagged shredded cabbage
Pico de gallo, optional
- Wrap tortillas in aluminum foil and place in an oven set at 300 degrees. Alternatively, just before serving, warm the tortillas in a microwave, wrapped in a damp paper towel.
- Puree avocado, garlic, the juice from one lime, cilantro, yogurt and ½ teaspoon salt in a mini-prep or food processor until smooth and creamy.
- Cut cod into cubes (about ¾-inch to 1 inch) and spread out on a plate. Sprinkle with Cajun seasoning and salt. Toss to coat with the spices.
- Heat butter in a large non-stick skillet over high heat. When butter is melted and just starting to brown, add in the cod. Let cook, stirring once or twice until cooked through, about 6 minutes. Remove from the heat.
- Divide the cod among the tortillas, top with cabbage and avocado cream. Serve with pico de gallo on the side.
Ingredient Note: I like Teeny Tiny Spice Company organic Cajun seasoning, but there are several on the market that is also great. Just keep an eye out for those with extra added salt. You’ll want to scale back on the added salt on the fish in that case.
- SERVING SIZE: 2 tacos
- CALORIES: 326
- SUGAR: 5 g
- FAT: 17 g
- SATURATED FAT: 5 g
- CARBOHYDRATES: 30 g
- FIBER: 7 g
- PROTEIN: 19 g