Serves 4
35 min
Breaded Fish Tacos with Salsa Verde
Recipe GLPR7f48ff1fee29db
Crispy breaded cod fillets nestled in charred corn tortillas, topped with lime-dressed cabbage slaw, fresh tomatoes, tangy salsa verde, and bright cilantro. A light, flavorful meal that's naturally dairy-free and gluten-free (when using corn tortillas).
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Ingredients
1 lb Frozen breaded cod fillets
¼ head Cabbage, thinly sliced
1 whole lime Lime juice
Kosher salt
8 small Corn tortillas
½ cup Cherry tomatoes, halved
¼ cup Salsa verde
Fresh cilantro
Directions
Prepare the frozen breaded cod fillets following the package instructions until fully cooked and golden. The internal temperature should reach 145°F. Remove from heat and let cool for a few minutes, then flake the fish gently into bite-sized pieces with a fork.
While the fish cooks, place the sliced cabbage in a large bowl. Squeeze the lime juice over the cabbage and toss to coat evenly. Season with kosher salt to taste and let sit so the cabbage softens slightly.
Carefully hold each corn tortilla directly over the flame of a gas burner using tongs. Toast for about 15 seconds on each side, turning with the tongs, until lightly charred and warm. Set aside on a plate.
To assemble each taco, place a charred tortilla on a plate and top with a portion of the lime-dressed cabbage slaw. Add flaked fish, followed by halved cherry tomatoes, a spoonful of salsa verde, and a scatter of fresh cilantro. Repeat with remaining tortillas and ingredients.
