Cod Tacos
These easy-prep, grilled cod tacos feature cornmeal, which adds a crunchy coating to the light and flaky fish. For a refreshing balance, enjoy with a lemon shandy.
Recipe - Downers Grove, IL
Cod Tacos
Prep Time20 Minutes
Servings4
Cook Time15 Minutes
Calories445
Ingredients
2 limes, cut into wedges
2 cups carrots, julienne cut
1 cup grape tomatoes, halved
1 red onion, chopped
6 radishes, sliced
2 jalapeño peppers*, sliced
2 Tbsp. chopped fresh oregano
1 Tbsp. Fresh Thyme organic ground cumin
1 Tbsp. canned adobo chili, minced
1 Tbsp. minced fresh garlic
4 (4 oz.) cod fillets
Salt
Black pepper
2 Tbsp. Cornmeal
8 to 12 (4.5 inch) flour tortillas
Fresh cilantro, for garnish
Directions
- Preheat a grill for direct cooking over medium-high heat (375°F).
- In a large bowl, combine limes, carrots, tomatoes, onion, radishes, jalapeños, oregano, cumin, abobo chili, and garlic. Toss gently until well combined.
- Season fish with salt and pepper, then sprinkle both sides of fillets with cornmeal.
- Tear 5 sheets of heavy foil. Divide slaw mixture among 4 foil sheets; place fillets on top. Place tortillas on remaining sheet. Fold edges to seal.
- Depending on thickness of fillets, grill fish packs for 12 to 15 minutes or until fish is flaky.
- Add tortilla foil pack during the last 5 minutes of grilling.
- Open foil packs; serve fish and vegetables on tortillas. Garnish with fresh cilantro, if desired.
- * Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with jalapeños, wear protective gloves.
Nutritional Information
Each serving contains: 445 calories, 7 g fat, 2 g saturated fat, 0 g trans fat, 49 mg cholesterol, 815 mg sodium, 63 g carbohydrates, 7 g fiber, 10 g sugar, 30 g protein. Daily values: 226% vitamin A, 40% vitamin C, 22% calcium, 32% iron.
20 minutes
Prep Time
15 minutes
Cook Time
4
Servings
445
Calories
Shop Ingredients
Makes 4 servings
Limes - 1 Each
3 for $1.00
$0.33 was $0.50
Organic Loose Carrots - 0.2 Pound
$0.20 avg/ea$0.99/lb
Grape Tomatoes - 1.5 Pound
$5.99$3.99/lb
Red Onions - 1 Pound
$1.99 avg/ea$1.99/lb
Bunched Red Radishes - 1 Each
$1.99
Jalapeno Chile Peppers - 0.25 Pound
Sale
$0.25 avg/ea was $0.75 avg/ea$0.99/lb
Fresh Thyme Organic Oregano - 0.75 Ounce
$2.50$3.33/oz
Fresh Thyme Organic Ground Cumin - 1.59 Ounce
$4.19$2.64/oz
Embasa Chipotle Peppers In Adobo Sauce - 7 Ounce
Sale
$2.49 was $2.99$0.36/oz
Garlic - 1 Each
2 for $1.00
$0.50 was $0.69
Blue Circle Wild-caught Norwegian Cod - 16 Ounce
$11.99$0.75/oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce
$5.29$2.67/oz
Bob's Red Mill Organic Medium Grind Cornmeal - 24 Ounce
$5.49$0.23/oz
Mission Street Tacos Flour Tortillas 12ct - 11 Ounce
Sale
$2.55 was $3.19$0.23/oz
Cilantro - 1 Each
2 for $1.00
$0.50 was $0.99
Nutritional Information
Each serving contains: 445 calories, 7 g fat, 2 g saturated fat, 0 g trans fat, 49 mg cholesterol, 815 mg sodium, 63 g carbohydrates, 7 g fiber, 10 g sugar, 30 g protein. Daily values: 226% vitamin A, 40% vitamin C, 22% calcium, 32% iron.
Directions
- Preheat a grill for direct cooking over medium-high heat (375°F).
- In a large bowl, combine limes, carrots, tomatoes, onion, radishes, jalapeños, oregano, cumin, abobo chili, and garlic. Toss gently until well combined.
- Season fish with salt and pepper, then sprinkle both sides of fillets with cornmeal.
- Tear 5 sheets of heavy foil. Divide slaw mixture among 4 foil sheets; place fillets on top. Place tortillas on remaining sheet. Fold edges to seal.
- Depending on thickness of fillets, grill fish packs for 12 to 15 minutes or until fish is flaky.
- Add tortilla foil pack during the last 5 minutes of grilling.
- Open foil packs; serve fish and vegetables on tortillas. Garnish with fresh cilantro, if desired.
- * Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with jalapeños, wear protective gloves.