A hot oven cooks the fish with little attention while the slaw comes together in a bowl. Keep the cabbage separate until serving if you are setting out toppings for a household meal.
Serves: 4
Prep: 20 minutes
Cook: 15 minutes
Ingredients
- 1 1/2 pounds cod or pollock fillets
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 3 cups finely shredded green cabbage
- 1 cup diced fresh pineapple
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro
- 8 small corn tortillas
- 1/2 cup plain yogurt
Method
- Heat oven to 425°F. Line a sheet pan with parchment. Pat fish dry and place on the pan.
- Mix olive oil, cumin, paprika, salt, and pepper. Brush over the fish and bake 10 to 14 minutes, until it flakes easily and reaches 145°F at the thickest part.
- Toss cabbage, pineapple, lime juice, and cilantro in a bowl. Taste and add a pinch of salt if needed.
- Warm tortillas in a dry skillet or wrapped in a clean damp towel in the microwave.
- Flake fish into large pieces and serve in tortillas with slaw and yogurt.
Variations
Use mango or orange segments instead of pineapple. Add a pinch of chili powder to the fish or offer hot sauce at the table.
Storage and reheating
Refrigerate fish and slaw separately for up to 2 days. Reheat fish gently until hot; assemble tacos just before serving so the tortillas do not become soggy.
Read the the grocery list for weekend guests and the weeknight fallback meal list for more practical dinner planning. Add this recipe to the Lucru Home grocery list and note any missing ingredients before shopping.
