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- 1 lb cod (or other white fish like red snapper)
- 2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/16 tsp cayenne pepper (optional)
- Salt and pepper
- 1 tbsp olive oil
- 2 tbsp lime juice
- 8 corn tortillas (warmed or toasted)
- 2 cups shredded red cabbage (or green)
- 1/4 cup cilantro
Combine the chili powder, paprika, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Rub the fish on both sides.
Heat the olive oil in a heavy skillet. Add the fish and cook for about 3-4 minutes, depending on thickness. Flip and cook an additional 2-4 minutes until opaque and flaky.
Remove the fish and squeeze lime juice over top of the fish. Serve with shredded cabbage, cilantro, and fish taco sauce if desired.
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