30 Mins

• 8 oz Fresh Cod Filets
• 4 Corn Tortillas
• 1 cup Shredded Green Cabbage
• ½ cup Diced Tomatoes
• ½ cup Diced Red Onions
• Handful Chopped Fresh Cilantro
• 1 Tbsp Lime Juice
• 1 Tbsp Olive Oil
• ½ tsp Chili Powder
• ¼ tsp Cumin
• Sea Salt and Pepper
• Sour Cream (optional)
• Lime Wedges

Preheat grill or stovetop pan to medium-high heat. Season cod filets with sea salt, pepper, chili powder, and cumin, coating evenly.

In separate bowl, mix together shredded green cabbage, diced tomatoes, red onions, cilantro, lime juice, olive oil, and pinch sea salt. Toss well to combine.

Grill or pan-sear filets 2-3 minutes per side until cooked through and flaky. Remove from heat and let rest a minute.

Heat tortillas on grill or stovetop a few seconds, then wrap in clean dish towel to keep warm.

Assemble tacos by placing piece of grilled cod on each tortilla. Add dollop sour cream, if desired, and top generously with green cabbage slaw and tomato salsa.

Squeeze a dash fresh lime juice over tacos.