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Cornmeal-Crusted Fish Tacos with Chili-Lime Sauce

December 4, 2015

Fish tacos are quite the fad now so it seemed only natural for Kevin to want to make these when he discovered cod in the health food store.  We cooked them making the resolution that if they weren’t very tasty, we wouldn’t blog about them.  If you are still reading this blog, then you know the verdict.  They were indeed tasty, and once again they met his criteria for being healthy.  This is Kevin’s version of “Cornmeal-Crusted Trout with Chili-Lime Mayo” from Robin Takes 5.  Thank you, Kevin, for making this delicious and healthy tacos.  Thank you, Kickstarter Backers, for backing this recipe.


4 cod fillets

2 tbsp cornmeal

1/4 c. Real mayo

1 tsp. chili powder

1 Tbsp lime juice and zest of one lime

salt and pepper to taste

1 avocado, sliced

4 Corn Tortillas


Preheat oven to 375 degree F.  Coat a baking sheet with cooking spray or with olive oil.  Season both sides of cod with salt, if desired, and pepper.  Place the fillets on the baking sheet and dust the top with the cornmeal.  Bake 12-15 minutes, until the fish is fork-tender.  Broil a few minutes until the cornmeal is crispy.  Meanwhile, combine the mayo, chili powder, lime juice, and zest.  Mix well.  Serve the cod on tortillas.  Drizzle with mayo sauce.  Add avocado slices.



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