I have a long-standing love affair with fish tacos. I am also insanely picky about them–I am almost always disappointed by fish tacos I eat in restaurants (Dear North-of-Baton-Rouge Louisiana: Cornmeal-crusted fish is
great fine for fish fries…please don’t do it to my tacos.)
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.
- 1 pound cod fillets
- 1/4 cup MIRACLE WHIP
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 4 radishes, thinly sliced
- 1 jalapeño pepper, seeded and finely chopped
- 3 tablespoons chopped fresh cilantro
- 2 green onions, chopped (optional)
- 2 tablespoons freshly squeezed lime juice
- 3 cups coleslaw mix
- 8 corn tortillas
- 1 avocado, cut into slices
Preheat oven to 350. Line a baking sheet with aluminum foil and spray with non-stick cooking spray; set aside.
Rinse the cod and pat it dry with a paper towel. Set aside.
In a very small bowl, whisk together the garlic, chili powder, and 1 tablespoon of MIRACLE WHIP. Spread the mixture over the cod and place the fish on the prepared baking sheet. Place the sheet in the oven and bake for 20 minutes or until the fish flakes easily with a fork.
While the fish is baking, 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 to combine.
Heat a skillet (cast iron, if you have one) and heat the corn tortillas, 1-2 at a time, until they are hot. Keep warm until ready to serve.
When the fish is done, flake it with a fork and divide among the tortillas. Top with avocado slices (if desired) and slaw. Serve with lime wedges. Makes 4 (2 taco) servings.
WW Points Plus: 10
- Serving Size: 2 tacos
NUTRITIONAL INFORMATION (for 2 tacos and a LOT of slaw)
WW Points Plus: 10