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Suggest a better description1. In a medium shallow bowl, whisk together olive oil, lime juice, chili powder, cumin, and cayenne.
2. Add the cod, tossing the filets in the mixture to evenly coat. Let marinate for 15 minutes.
3. Meanwhile, make the slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn and jalapeño. Season with salt and pepper.
4. In a large nonstick pan over medium-high heat, heat vegetable oil. Remove the cod from the marinade and season both sides of each filet with salt and pepper. Place the fish on the pan, flesh side down. Cook until the fish is opaque and cooked through, 3 to 5 minutes per side. Let rest for about 5 minutes before flaking the fish with a fork.
5. Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.
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Serving Size: 1 (40g) | ||
Recipe Makes: 1 | ||
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Calories: 358 | ||
Calories from Fat: 358 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.5g | 54 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 29.5g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.8mg | 0 % | |
Potassium 0.4mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 358
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