Fish Tacos

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Fish Tacos & Health Benefits

These delicious Cod Tacos are a fresh and healthy twist on a classic dish! Made with succulent cod fillets, seasoned with sea salt and freshly ground black pepper, these tacos are loaded with flavor and nutrition. The coconut flour tortillas are gluten-free and packed with fiber, while the addition of avocado, cilantro, and salsa provides a healthy dose of vitamins and antioxidants.

But it’s not just the taste that makes these tacos so special! Cod is an excellent source of protein, omega-3 fatty acids, and essential vitamins and minerals like vitamin B12 and selenium. These nutrients have been linked to numerous health benefits, including improved heart health, brain function, and immune function. Plus, using grass-fed butter instead of vegetable oil adds a boost of healthy fats and reduces the amount of harmful trans fats in the dish.

Overall, these Cod Tacos are a delicious and nutritious choice for anyone looking to enjoy a healthy and satisfying meal. Whether you’re following a gluten-free, low-carb, or heart-healthy diet, these tacos are sure to please!

Sustainably Sourced Fish Tacos

Total Time: 30 minutes               Serves: 4-5

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Ingredients

  • 2 lbs Cod
  • 1 1/2 tsp sea salt
  • 1 tsp black pepper, freshly ground
  • 3 Tbsp grass-fed unsalted butter
  • 1 onion, diced
  • 1 package of coconut flour tortillas
  • 1 bunch of cilantro, chopped
  • 2 limes, cut into wedges
  • 1 avocado, diced
  • 1/2 cup of salsa
  • 1/2 cup of organic valley sour cream
  • 1/2 cup of organic valley shredded cheese

Preparation & Ingredient Tips

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Season the cod fillets with sea salt and black pepper on both sides.

  3. Melt 2 Tbsp of the butter in a large skillet over medium-high heat. Add the diced onion and sauté for 3-4 minutes until it becomes soft and translucent.

  4. Add the seasoned cod fillets to the skillet and cook for 3-4 minutes per side until they are lightly browned. Remove from the heat.

  5. Heat the tortillas in a separate skillet over medium heat, flipping them once, until they are warm and slightly charred.

  6. Flake the cooked cod into bite-sized pieces using a fork.

  7. Assemble the tacos by placing a few pieces of cod onto each tortilla. Top with diced avocado, chopped cilantro, and a spoonful of salsa. Drizzle with organic Valley sour cream and sprinkle with organic Valley shredded cheese. Serve with lime wedges on the side.

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