My EASY fish tacos just might be your new go-to weeknight dinner!
OR make em on Sunday for a relaxing night in with a few LOW CARB MARGARITAS!
Fish:
2 lb cod filet
Cajun spice
olive oil
Fish Taco Sauce:
1/2 cup sour cream
1/3 cup mayo
the juice of 2 medium limes
1 tsp garlic powder
2 tsp sriracha sauce
Toppings:
shredded cabbage and carrot slaw (I use bagged Cole slaw mix)
Pico de Gallo
Tortillas:
First, prep the fish taco sauce. Mix all the ingredients together well and refrigerate for at least one hour before serving. Feel free to add more or less sriracha depending on your preferred level of spice.
Then, preheat your oven to 400 degrees Fahrenheit.
Line your baking sheet with foil (if using) and spray with nonstick spray.
Pat the fish dry with a paper towel.
Brush a little olive oil onto both sides of the cod.
Sprinkle generously with cajun seasoning of your choice.
Bake for 10-12 minutes depending on the thickness of your filets.
Allow the fish to rest for about 2 minutes then flake with a fork.
Warm the tortillas in a warmer or in the microwave.
(25 seconds should do the trick on a 1000 watt microwave)
Build your tacos with baked cod, pico de Gallo, some shredded cabbage slaw, and top with the fish taco sauce.
ENJOY!
