By JJ Virgin

Chili-Spiced Cod Tacos

  , ,

July 19, 2023

4 servings


Coconut-Lime Sauce

1 cup coconut cream (chill can overnight)

2 tbsp lime juice

1 tbsp lime zest

¼ tsp sea salt


1 tbsp extra-virgin olive oil

1 tsp chili powder

1 tsp smoked paprika

½ tsp garlic powder

½ tsp onion powder

½ tsp sea salt

¼ tsp ground cumin

2 lbs cod, cut into 1-inch cubes

Olive-oil cooking spray

8 cassava-flour tortillas

2 cups green cabbage, shredded

¼ cup fresh cilantro, chopped

½ Roma tomato, chopped


1Open can of chilled coconut cream and scoop out 1 cup of cream only, not liquid. Place in a bowl and add lime zest and juice with sea salt and mix thoroughly. Place back in the refrigerator until ready to serve.

2Add 1 tbsp olive oil to a pan and turn to medium heat.

3Combine chili powder, paprika, garlic powder, onion powder, salt, and cumin together in a large bowl. Roll pieces of fish around in the mix and place in the hot pan. Sear for 2 to 3 minutes on each side and take off to rest on a plate.

4Spray a large sauté pan with oil. Place each tortilla in the pan for 30 seconds on each side. Move to a plate and cover to keep warm until other tortillas are finished.

5Place 2 tortillas on each plate. Inside each tortilla, place 1 tsp of cream, 4 oz fish, and ½ cup shredded cabbage. Garnish with cilantro and tomatoes. Enjoy!

6Can be refrigerated in separate containers for up to 3 days.


Nutrition Facts

Total Fat18g
Total Carbohydrates30g
Dietary Fiber6g