Easy Fish Tacos! (Great Back-to-school Dinner Idea!)

#fishtacos #CookingChannel #EasyRecipes These Cod Fish Tacos are one of my favorite quick and easy weeknight dinners for when life is busy and everyone is hungry!  The flakey cod fish pairs beautifully with my spicy, creamy sauce. And when topped with ripe avocado and crunchy cabbage, all on a soft, slightly charred corn results are fantastic!   FRENCH VLOGS! GET CAUGHT UP HERE! PRODUCTS SEEN IN THIS VIDEO: These links go to Amazon where I am compensated on products sold at no cost to the consumer Non-Stick pans Lime Squeezer Oval Platter Organic Corn Tortillas FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer) SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! FISH TACO RECIPE Makes 6 Tacos *Print Recipe here* FOR THE FISH: ¾ lb (340g) of fresh cod fish (or Mahi-Mahi) Salt and pepper, to taste Dried oregano, to taste Avocado or Coconut Oil (or any other high-smoke point oil) FOR THE SAUCE: 1 cup (236ml) of Crema Mexicana or Sour Cream 1 teaspoon (5ml) ground cumin 1 teaspoon (5ml) Sriracha or hot sauce The juice of ½ or 1 full lime (taste at ½ half and add more if desired) 1 clove of garlic, minced FOR THE TOPPINGS: 1 ½ cups (335g) of shredded cabbage (any color you like) 1 ripe avocado fresh cilantro leaves to taste 5-6 Corn Tortillas Instructions Preheat the oven to 350F (175C). Season the top of the cod fillets with salt, pepper and dried oregano. Heat a non-stick skillet (with a metal handle that can go in the oven. No plastic handles!) with the oil on medium-high heat until hot. Place the fish in the skillet, seasoned side down, and sear for 2-3 minutes until golden brown. Flip the fish with a metal spatula and place the skillet in the oven. Bake for 5-7 minutes until fish is cooked through. If fish looks done but other components, like the sauce and tortillas aren’t, just turn the oven off to keep the fish warm, or remove the skillet and serve the fish warm/room temperature. It doesn’t need to be piping hot because all the other ingredients will be at room temperature or chilled. For the sauce, place all the ingredients in a bowl and whisk to combine. Set aside For the tortillas, place each tortilla directly on a gas burner on medium-high and toast until warm and slightly charred, then flip with tongs and do the same on the other side, cooking slightly less so that the tortillas are still pliable. To assemble, separate the fish into bite-sized chunks by pulling apart the flakes with 2 forks. You can do this right in the pan. Line each tortilla with a layer of cabbage, then 4 chunks of fish, a drizzle of the sauce (use a fork to drizzle the sauce it will drizzle better than a spoon) a few leaves of cilantro, and a few pieces of diced avocado. ABOUT THIS CHANNEL Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party-planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!