Cod Tacos
These easy-prep, grilled cod tacos feature cornmeal, which adds a crunchy coating to the light and flaky fish. For a refreshing balance, enjoy with a lemon shandy.
Recipe - Downers Grove, IL
Cod Tacos
Prep Time20 Minutes
Servings4
Cook Time15 Minutes
Calories445
Ingredients
2 limes, cut into wedges
2 cups carrots, julienne cut
1 cup grape tomatoes, halved
1 red onion, chopped
6 radishes, sliced
2 jalapeño peppers*, sliced
2 Tbsp. chopped fresh oregano
1 Tbsp. Fresh Thyme organic ground cumin
1 Tbsp. canned adobo chili, minced
1 Tbsp. minced fresh garlic
4 (4 oz.) cod fillets
Salt
Black pepper
2 Tbsp. Cornmeal
8 to 12 (4.5 inch) flour tortillas
Fresh cilantro, for garnish
Directions
- Preheat a grill for direct cooking over medium-high heat (375°F).
- In a large bowl, combine limes, carrots, tomatoes, onion, radishes, jalapeños, oregano, cumin, abobo chili, and garlic. Toss gently until well combined.
- Season fish with salt and pepper, then sprinkle both sides of fillets with cornmeal.
- Tear 5 sheets of heavy foil. Divide slaw mixture among 4 foil sheets; place fillets on top. Place tortillas on remaining sheet. Fold edges to seal.
- Depending on thickness of fillets, grill fish packs for 12 to 15 minutes or until fish is flaky.
- Add tortilla foil pack during the last 5 minutes of grilling.
- Open foil packs; serve fish and vegetables on tortillas. Garnish with fresh cilantro, if desired.
- * Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with jalapeños, wear protective gloves.
Nutritional Information
Each serving contains: 445 calories, 7 g fat, 2 g saturated fat, 0 g trans fat, 49 mg cholesterol, 815 mg sodium, 63 g carbohydrates, 7 g fiber, 10 g sugar, 30 g protein. Daily values: 226% vitamin A, 40% vitamin C, 22% calcium, 32% iron.
20 minutes
Prep Time
15 minutes
Cook Time
4
Servings
445
Calories
Directions
- Preheat a grill for direct cooking over medium-high heat (375°F).
- In a large bowl, combine limes, carrots, tomatoes, onion, radishes, jalapeños, oregano, cumin, abobo chili, and garlic. Toss gently until well combined.
- Season fish with salt and pepper, then sprinkle both sides of fillets with cornmeal.
- Tear 5 sheets of heavy foil. Divide slaw mixture among 4 foil sheets; place fillets on top. Place tortillas on remaining sheet. Fold edges to seal.
- Depending on thickness of fillets, grill fish packs for 12 to 15 minutes or until fish is flaky.
- Add tortilla foil pack during the last 5 minutes of grilling.
- Open foil packs; serve fish and vegetables on tortillas. Garnish with fresh cilantro, if desired.
- * Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with jalapeños, wear protective gloves.
