Chili Lime Fish Tacos


4 people

Cooking Time

30 minutes

Total Time

30 minutes

  • Spicy Cod Fish:
  • 4 pieces cod

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • 1 teaspoon cumin

  • 2 tablespoons tajín Clásico Seasoning

  • Chili Lime Crema:
  • ¼ cup mayo

  • ¼ cup greek yogurt

  • 1 tablespoon tajín Clásico Seasoning

  • 1 lime, zested and juiced

  • Crunchy Slaw:
  • 2 cups cabbage, shredded

  • ¼ cup cilantro, chopped

  • 2 tablespoons chili lime crema

  • Assembly:
  • 8 corn tortillas

  • Pickled onion and chopped cilantro for garnish

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    1. Pat codfish filets with a paper towel to soak up any residual water, then season with salt, pepper, cumin, and tajín Clásico Seasoning.
    2. Combine all ingredients for chili lime crema in a bowl and transfer to the fridge until ready to use. 
    3. Toss all ingredients for the crunchy slaw together and set aside until ready to assemble tacos. 
    4. Heat oil in a skillet over medium-high heat. Sear prepared cod filets on each side for 2-3 minutes. The fish should have a nice sear and start to flake when it’s done. 
    5. Char tortillas over an open flame on the burner for about 30 seconds on each side, if accessible. Alternatively, heat a skillet over high heat and cook on both sides for 30 seconds. Stack tortillas on a plate and cover with a towel to keep warm. 
    6. To assemble tacos, stack two tortillas on top of each other. Spread a thin layer of chili lime crema on the bottom and top with a seared cod filet. Add a scoop of slaw on top and finish with a few pickled onions and chopped cilantro for garnish.

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