Fish tacos & cabbage-corn salsa

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Skinless cod fillets1 1/4 lb
• 6-inch corn tortillas12
• Shredded cabbage and carrot mix10 oz
• Frozen corn, thawed1 1/2 cups
• Roma tomatoes2
• Avocado1
• Limes2
• Fresh cilantro1/2 cup
• Olive oil2 tbsp
• Ground cumin1 tsp
• Smoked paprika1 tsp

How dinner comes together

1. 1

   Cut the cod into eight equal strips and pat dry. Toss with cumin, smoked paprika, 1/2 teaspoon kosher salt and 1 tablespoon olive oil.

2. 2

   Toss the cabbage with the juice of one lime and a pinch of salt. In a second bowl, combine the corn, diced tomatoes, diced avocado, half the cilantro and half the remaining lime juice.

3. 3

   Warm the tortillas in a dry skillet, about 20 seconds per side. Wrap them in a clean towel so they stay pliable.

4. 4

   Heat the remaining oil in the skillet over medium-high. Cook the cod without crowding until browned underneath, 3–4 minutes; turn carefully and cook until it flakes and the center reaches 145°F, 2–3 minutes.

5. 5

   Taste the slaw and salsa, adding the remaining lime juice, salt or black pepper as needed.

6. 6

   Let everyone build tacos with fish, slaw, corn salsa and the remaining cilantro. Store every component separately if saving leftovers.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Fish

Equipment

• Large nonstick skillet
• Two mixing bowls
• Tongs