So it is a big deal when I say these fish tacos may be the best I’ve ever eaten. This recipe calls for tilapia, but I’m using cod. I love cod in fish tacos (actually, cod is kind of my go-to fish in general)–odor, fishy taste, and weird texture are the biggest complaints when it comes to fish, but good cod is not a huge offender in any of those areas. It’s kid-friendly (and in my case, husband-friendly) and usually very affordable. The cod in these tacos is perfectly seasoned, baked, and while it’s baking, you can throw together the tangy, slightly-spicy slaw (you can definitely adjust the heat depending on how much jalapeño you add–start with just a little and then you can add more as you go if you need to.) Throw in some hot, slightly charred corn tortillas and you have an easy weeknight meal you could serve to guests. Unless your guests don’t like fish. Then you’re at an impasse. To get started, preheat your oven to 350 degrees F and line a baking sheet with aluminum foil. Spray the foil with non-stick cooking spray and set the pan aside. For the fish, take a tablespoon of MIRACLE WHIP Dressing…
and whisk it together with 2 teaspoons of minced garlic and 1 teaspoon of chili powder.
Rinse a pound of cod fillets and pat them dry with paper towels.
Spread the seasoned dressing all over the fish.
Place the cod on the prepared baking sheet and place the sheet in the oven for about 20 minutes or until the fish flakes easily with a fork, all the way down to the center. While the fish is cooking, assemble the slaw ingredients.
Toss together the radishes, pepper, cilantro, green onions (if you want them) and lime juice.
Add the remaining 3 tablespoons of MIRACLE WHIP and toss until evenly distributed.
Heat a skillet (cast-iron if you have one) over medium heat. When hot, add the tortillas, 1-2 at a time, until hot and slightly charred. Flip for another minute or so, then keep warm (an oven turned to the lowest setting works great) until you’re ready to serve the tacos. When the fish is done, remove it from the oven and flake it with a fork. Divide the fish evenly among the warm tortillas,
then top with avocado…
Or don’t. Whatever. Either way, I’m pretty sure it’s the most delicious fish taco I’ve ever eaten, and that is saying a lot. No matter what, though, serve with a lime wedge or two and squeeze the juice onto the tacos before eating.
NUTRITIONAL INFORMATION (for 2 tacos and a LOT of slaw) Calories: 358 Fat: 12 Carbs: 39 Protein: 25 Fiber: 8 WW Points Plus: 10
