Baja-Style Fish Tacos
INGREDIENTS
- 1 teaspoon canola oil
- 1 pound cod; cut into 2-ounce portions
- 1 lime, juiced
- ¾ teaspoon sea salt; divided
- ½ cup gluten-free, casein-free sour cream
- ½ cup gluten-free, casein-free mayonnaise
- 2 limes, juiced
- ½ fresh jalapeño pepper, deseeded, halved, and deribbed
- ½ teaspoon dried oregano
- ½ teaspoon dried dill weed
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne
- 8 gluten-free corn tortillas
- ½ medium head cabbage, finely shredded
- ½ medium head red cabbage, finely shredded
Lightly oil a shallow baking dish with 1 teaspoon canola oil. Arrange fish in dish.
Sprinkle fish with the juice of 1 lime and ½ teaspoon sea salt. Cover with foil and bake at 400ºF for 10– 15 minutes. Remove from oven when done.
In a blender, combine ¼ teaspoon sea salt and next 8 ingredients to form sauce for tacos.
Heat corn tortillas lightly in skillet on stove, top with portion of cooked fish, drizzle with sauce, and place handful of both types of finely shredded cabbage on top. Serve.
MAKES 8 TACOS
Calories: 258 | Fat: 15 g | Protein: 13 g | Fiber: 4 g
How Hot Is Your Pepper?
The hotness of peppers is measured by the Scoville scale, which was developed by Wilbur Scoville in 1912. The range goes from 0 Scoville units to 16,000,000 Scoville units. The bell pepper is a 0 and the habanero is a 200,000. The jalapeño in this recipe scores about 5,000.
