Ingredients

The following ingredients have 8 Servings
  • 8 corn tortillas, or grain free tortillas if desired
  • 1 avocado
  • 1 clove garlic, minced
  • 2 limes, divided
  • ½ cup chopped cilantro
  • ½ cup plain yogurt (not Greek)
  • 1 teaspoon salt, divided
  • 1 pound sustainably sourced cod filet
  • 1 tablespoon Cajun seasoning, see ingredient note
  • 2 tablespoons butter
  • 1 1/2 cups freshly sliced or bagged shredded cabbage
  • Pico de gallo, optional

Instruction

  • Wrap tortillas in aluminum foil and place in oven set at 300 degrees. Alternatively, just before serving, warm the tortillas in a microwave, wrapped in a damp paper towel.
  • Puree avocado, garlic, juice from one lime, cilantro, yogurt and ½ teaspoon salt in a mini prep or food processor until smooth and creamy.
  • Cut cod into cubes (about ¾-inch to 1 inch) and spread out on a plate. Sprinkle with Cajun seasoning and salt. Toss to coat with the spices.
  • Heat butter in a large non-stick skillet over high heat. When butter is melted and just starting to brown, add in the cod. Let cook, stirring once or twice until cooked through, about 6 minutes. Remove from the heat.
  • Divide the cod among the tortillas, top with cabbage and avocado cream. Cut the remaining lime into wedges. Serve the tacos with lime and pico de gallo.