• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 6
    OK

    Rincon Fish Tacos

    These tasty fish tacos are a lighter, heart-healthier version of a beloved Latin recipe. Here, spice-rubbed cod filets are baked until slightly crispy, nestled in warm corn tortillas, and topped with fresh lettuce, avocado and tomato.

     

    Evette Rios is a Puerto Rican cook, writer, lifestyle expert, and television host. A former field correspondent on ABC’s The Chew and design contributor on Rachael Ray, she is now the host of CBS’ Recipe Rehab


    Ingredients
    3
    tablespoons
    Olive Oil
    *
    Juice of 1 lemon
    1
    pound
    cod filets
    1
    tablespoon
    chili powder
    2
    teaspoons
    ground cumin
    1
    teaspoon
    kosher salt
    1/2
    teaspoon
    paprika
    1/4
    teaspoon
    garlic powder
    1/4
    teaspoon
    onion powder
    1/4
    teaspoon
    cayenne pepper
    1/4
    teaspoon
    dried oregano
    1
    plum tomato, thinly sliced
    1/2
    head
    iceberg lettuce, shredded
    1
    avocado, pitted, peeled and thinly sliced
    6
    radishes, thinly sliced
    1/2
    small red onion, diced
    6
    to 12 corn tortillas
    Directions
    Heat oven to 450 F. Sprinkle ceramic baking dish with 1 tablespoon olive oil and half the lemon juice. Place fish in dish and sprinkle with another 1 tablespoon olive oil and the remaining lemon juice.
    Combine all the spices in a small bowl. Season the fish with the spice mixture and return to the dish. Scatter the diced tomato around the dish perimeter. Place the fish in the oven and bake until opaque, 15 to 20 minutes. Remove from the oven and separate the fish into 6 portions.
    Cover a microwave safe plate with a thin dishcloth. Top with tortillas and cover with a second thin dishcloth. Microwave for 30 seconds.
    Place one tortilla on plate and top with a portion of fish. Layer fish with your choice of toppings such as lettuce, avocado, radish, red onion.

    The base number of servings for this recipe is 6
    OK

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