Serves 4
30 min
Breaded Fish Tacos with Salsa Verde
Recipe GLPR14994b529c3d97
Golden, crispy breaded cod fillets flaked and nestled in charred corn tortillas, topped with fresh lime-dressed cabbage, halved cherry tomatoes, and bright salsa verde with fresh cilantro. A quick and satisfying Mexican-inspired main course that's naturally gluten-free and packed with lean protein.
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Ingredients
1 lb frozen breaded cod fillets
3 cups shredded green cabbage
2 tablespoons fresh lime juice
Salt to taste
8 corn tortillas (6-inch)
0.5 cup halved cherry tomatoes
0.25 cup salsa verde
Fresh cilantro for garnish
Directions
Cook the frozen breaded cod fillets according to package directions until golden and cooked through, about 12–15 minutes. Remove from heat and let cool for 2–3 minutes. Using a fork, gently flake the cooked fish into bite-sized pieces.
While the fish cooks, place the shredded cabbage in a large bowl. Add the fresh lime juice and a pinch of salt. Toss well to combine and set aside.
Hold each corn tortilla directly over the flame of a gas burner using tongs. Toast for about 15 seconds per side until lightly charred and pliable. Work carefully to avoid burning. Stack the warm tortillas on a clean kitchen towel to keep them soft.
Assemble each taco by layering the charred tortilla with a portion of the lime-dressed cabbage, followed by the flaked fish. Top with halved cherry tomatoes, a drizzle of salsa verde, and a small handful of fresh cilantro. Serve immediately.
