Crunchy Cod Tacos Sandwich Recipe
Icelandic cod, warm corn tortilla, pico de gallo, cabbage slaw and lime.
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Ingredients
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Taco Filling
Pico de Gallo
Cabbage Slaw
Tacos
Method
Prepare the Cod
- 1
Season and Cook the Cod
Preheat your oven to 200°C (400°F). In a bowl, combine the olive oil, ground cumin, paprika, salt, and black pepper. Rub this mixture all over the Icelandic cod fillets. Place the fillets on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the fish flakes easily with a fork.
Make Pico de Gallo
- 2
Combine Ingredients
In a medium bowl, mix together the diced tomatoes, chopped red onion, cilantro, jalapeño (if using), and lime juice. Stir well and season with salt to taste. Set aside to let the flavors meld.
Prepare Cabbage Slaw
- 3
Mix Slaw Ingredients
In a large bowl, combine the shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, and salt. Toss well until the vegetables are coated. Adjust the seasoning as needed and set aside.
Assemble Tacos
- 4
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable. Remove from heat.
- 5
Fill the Tacos
To each tortilla, add a portion of the baked cod, followed by a generous spoonful of pico de gallo and a handful of cabbage slaw. Squeeze fresh lime juice over the top.
Serve
- 6
Enjoy Your Tacos
Serve the tacos immediately with lime wedges on the side. Enjoy your delicious crunchy cod tacos!