Prep time: 20 minutes

Cook time: 20 minutes

Servings: 8

Cooking Tips

Freeze extra lime juice to use later.



  • 2 pounds cod fillets
  • 3 tablespoons lime juice (about 2 limes)
  • 1 tomato, chopped
  • 1/2 onion, chopped
  • 3 tablespoons chopped cilantro
  • 1 teaspoon oil
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt


  • 2 cups shredded red cabbage
  • 1/2 cup green onions, chopped
  • 3/4 cup nonfat sour cream
  • 3/4 cup salsa
  • 8 6-inch corn tortillas


  • Preheat oven to 350°.
  • Place fish in a baking dish.
  • Mix lime juice, tomato, onion, cilantro, oil, cayenne pepper, black pepper and salt. Spoon on top of fillets.
  • Cover loosely with aluminum foil to keep fish moist.
  • Bake 15-20 minutes or until fish flakes easily with a fork (an internal temperature of 145°F).
  • To make slaw, mix cabbage and onion. Stir together sour cream and salsa, and add to cabbage mixture.
  • Divide cooked fish among tortillas. Add 1/4 cup of slaw to each. Fold over and enjoy!
  • Refrigerate leftovers within 2 hours.

Recipe courtesy of Food Hero, Oregon State University Extension Service.

Nutrition Facts

8 servings

Serving size: 1 taco

Amount per 1 taco



% DV*
Total Fat 2.5g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 50mg
Sodium 250mg
Total Carbs 21g
Dietary Fiber 2g
Sugars 5g
Added Sugars 
Protein 23g
Vitamin D 
8% Calcium 
6% Iron 

*Percent Daily Values are included where available. They are based on a 2,000
calorie diet. Your daily value may be higher or lower depending on your calorie needs.


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