DescriptionTaco Tuesday just got better! Seasoned wild cod fillets, grilled and combined with a creamy Chipotle Crema, shredded cabbage and carrots with a squeeze of lime. You just can’t go wrong with these grilled cod tacos; fresh, flavorful and healthy.
Pacific Cod Fillets
- 1 chipotle pepper in adobo, minced
- 1 Tbsp adobo sauce
- 2 Tbsp mayonaise
- 2 Tbsp sour cream
- ½ lime, freshly squeezed
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp cumin
- 4 Aqua Star Wild Pacific Cod fillets, thawed according to package instructions
- 1 Tbsp Tajin seasoning
- 2 Tbsp vegetable oil
- ¼ cup red cabbage, shredded
- ¼ cup carrots, shredded
- 4 corn tortillas
Whisk together all ingredients in a small bowl and refrigerate until ready to use.
Preheat grill to 400℉ (medium-high heat).
Rinse and pat dry cod fillets. Season cod with Tajin seasoning and oil and massage into the fish. Place the cod fillets on oiled grill and cook for 2—3 minutes each side; until the fish is opaque and the internal temperature reaches 145℉. Break cod fillets into bite sized pieces.
Lightly char the tortillas on the open flame for 5—10 seconds each side.
To assemble tacos, divide the fish pieces into the corn tortillas and garnish with Chipotle Crema, shredded red cabbage and carrots. Serve and enjoy!