Spicy Fish Tacos
These are my favorite fish tacos!
Servings servings (2 tacos each)
Equipment
Ingredients
- 1 pound cod fillets
- ¼ cup MIRACLE WHIP
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 4 radishes thinly sliced
- 1 jalapeño pepper seeded and finely chopped
- 3 tablespoons cilantro fresh, chopped
- 2 green onions chopped (optional)
- 2 tablespoons lime juice freshly squeezed
- 3 cups coleslaw mix
- 8 corn tortillas
- 1 avocado cut into slices
Instructions
- Preheat oven to 350℉. Line a baking sheet with aluminum foil and spray with non-stick cooking spray; set aside.
- Rinse the cod and pat it dry with a paper towel. Set aside.
- In a very small bowl, whisk together the garlic, chili powder, and 1 tablespoon of MIRACLE WHIP. Spread the mixture over the cod and place the fish on the prepared baking sheet. Place the sheet in the oven and bake for 20 minutes or until the fish flakes easily with a fork.
- While the fish is baking, toss together the radishes, pepper, cilantro, green onions (if you want them) and lime juice. Add the remaining 3 tablespoons of MIRACLE WHIP and toss to combine.
- Heat a skillet (cast iron, if you have one) and heat the corn tortillas, 1-2 at a time, until they are hot. Keep warm until ready to serve.
- When the fish is done, flake it with a fork and divide among the tortillas. Top with avocado slices (if desired) and slaw. Serve with lime wedges. Makes 4 (2 taco) servings.
Nutrition
Serving: 2tacos, Calories: 322kcal, Carbohydrates: 35g, Protein: 25g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 50mg, Sodium: 235mg, Potassium: 966mg, Fiber: 9g, Sugar: 5g, Vitamin A: 452IU, Vitamin C: 34mg, Calcium: 100mg, Iron: 2mg
Calories: 322kcal
Cost: $12
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