Cod Fish Tacos

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.

	this recipe	typical
fat	48%	4%
protein add	100%	100%
salt	9%	0%
aromatics	0%	1%
acid	27%	0%
vegetables and beans	187%	42%
liquid	74%	8%

Where it stands out

• #4 of 67 for seasoning depth

Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

113 g	4 pieces 4 oz each skinless firm white fish such as cod ((or snapper fillet, mahi mahi), fresh is best, if frozen thawed)
1 g	1/2 teaspoon cumin
3 g	1/2 teaspoons kosher salt
	3/4 teaspoons lime chili seasoning (such as Tajin Classic)
61 g	1/4 cup fat free Greek Yogurt
41 g	3 tablespoons light mayonnaise
15 g	1 tablespoon lime juice
22 g	1-2 tablespoons water (to thin)
4 g	3/4 teaspoon chili-lime seasoning salt (such as Tajin Classic)
1 g	1/8 teaspoon kosher salt
25 g	1/4 cup chopped cilantro
90 g	1 cup white cabbage (sliced)
90 g	1 cup red cabbage (sliced)
32 g	1/4 cup shredded carrots
14 g	1 tablespoon olive oil
15 g	1 tablespoon lime juice
2 g	1/4 teaspoon kosher salt
	8 corn tortillas (charred on the open flame 30 seconds on each side)
	lime wedges (for serving)

Method: 6 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“The taste was delicious. I made the mistake of weighing the fish as it was frozen. It went from 16 oz to 8 oz cooked. So not nearly enough fish. I just ended up thawing more fish in the end. I used flour tortillas instead of corn tortillas as I’m not really ” — a cook, 4.0★

“Easy, low maintenance recipe especially for the summer. I quickly threw together the slaw and sauce in the morning to sit in the fridge. Then all I had to do before dinner was cook the fish. So easy and my husband LOVED it! I used TJ's chili lime seasoning” — a cook, 5.0★