For adult palates, try making this dish more spicy by increasing the amount of jalapeño peppers or the cayenne pepper. Allow older children to choose the amount of sauce they would like on their own tacos by placing the sauce in a plastic squeeze bottle and passing it around the table.
Ingredients
- 1 teaspoon olive oil
- 1 pound cod; cut into 2-ounce portions
- 1 Lime juice
- ¾ teaspoon sea salt, divided
- ½ cup sour cream
- ½ cup mayonnaise
- 2 Limes juice
- ½ fresh jalapeño pepper, deseeded, halved, and deribbed
- ½ teaspoon dried oregano
- ½ teaspoon dried dill weed
- ¼ teaspoon ground cumin
- ½ teaspoon cayenne
- 8 gluten-free corn tortillas
- ½ medium head cabbage, finely shredded
- ½ medium head red cabbage, finely shredded
How to Make It
- Lightly oil a shallow baking dish with 1 teaspoon oil. Arrange fish in dish.
- Sprinkle fish with the juice of 1 lime and 1⁄2 teaspoon sea salt. Cover with foil and bake at 400ºF for 10–15 minutes. Remove from oven.
- In a blender, combine ¼ teaspoon sea salt, sour cream, mayonnaise, juice of 2 limes, jalapeño pepper, oregano, dill weed, cumin, and cayenne to form sauce for tacos.
- Heat corn tortillas lightly in skillet on stove, top each with one portion of cooked fish, drizzle with sauce, and place handful of both types of finely shredded cabbage on top. Serve.
