Easy Fish Tacos
Recipe - The Fairway Market Corporate
Easy Fish Tacos
Prep Time10 Minutes
Servings6
0Ingredients
1, 2 lb package Bowl & Basket Specialty Frozen Cod Fillets, thawed
½ tsp Bowl & Basket ground cumin
1 tsp Bowl & Basket garlic powder
1 tsp Bowl & Basket chili powder
1 tsp Bowl & Basket paprika
½ tsp Bowl & Basket salt
¼ tsp Bowl & Basket ground black pepper
Bowl & Basket canola oil spray
½ bag Bowl & Basket rainbow slaw
¼ cup Bowl & Basket mayo
2 tbsp lime juice
¼ cup cilantro, chopped, plus more for topping tacos
1 package Wholesome Pantry Pico de Gallo Mango Salsa
Bowl & Basket Corn tortillas
Directions
- For the slaw: combine rainbow slaw, mayo, lime juice and cilantro and toss until well combined. Season with salt and pepper to taste and set aside until ready to use.
- Combine cumin, garlic powder, chili powder, paprika, salt and pepper in a small bowl. Pat the cod filets dry with paper towels, then coat each side with the spice rub mixture.
- Preheat a nonstick skillet over medium heat. Spray with canola oil spray and then cook fish until white and fully cooked through, about 4-5 minutes per side. Remove from heat and set aside.
- Warm corn tortillas in a hot skillet for approximately 20-30 seconds per side.
- To serve, add a spoonful or two of slaw to a corn tortilla, top with cooked fish, mango salsa and cilantro.
10 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Bowl & Basket Specialty Wild Caught Boneless & Skinless Atlantic Cod Fillets, 8 count, 32 oz
$21.98$10.99/lb
Not Available
Not Available
Bowl & Basket Chili Powder, 2.3 oz
$1.29$0.56/oz
Not Available
Not Available
Not Available
Not Available
Bowl & Basket Rainbow Slaw, 12 oz
$2.99$0.25/oz
Bowl & Basket Mayo with Olive Oil, 15 fl oz
$2.99$0.20/fl oz
Rose's Sweetened Lime Juice, 12 fl oz
$3.89$0.32/fl oz
Gourmet Garden Cilantro Paste, 4 oz
$6.99$1.75/oz
Not Available
Bowl & Basket Round Bite Size Tortilla Chips, 12 oz
$2.49$0.21/oz
Directions
- For the slaw: combine rainbow slaw, mayo, lime juice and cilantro and toss until well combined. Season with salt and pepper to taste and set aside until ready to use.
- Combine cumin, garlic powder, chili powder, paprika, salt and pepper in a small bowl. Pat the cod filets dry with paper towels, then coat each side with the spice rub mixture.
- Preheat a nonstick skillet over medium heat. Spray with canola oil spray and then cook fish until white and fully cooked through, about 4-5 minutes per side. Remove from heat and set aside.
- Warm corn tortillas in a hot skillet for approximately 20-30 seconds per side.
- To serve, add a spoonful or two of slaw to a corn tortilla, top with cooked fish, mango salsa and cilantro.