Fish tacos recipe 

This fish tacos recipe is a super quick and healthy meal that the whole family will enjoy. As a working mom, I am always looking for super easy and fast dinners, but I don’t want to compromise on providing nutrition like vegetables and protein. This was a delicious and light meal which felt summery and was perfect for this random 70 degree day in February!
Also, a couple notes about ingredients…. try and use organic if possible. Organic tortillas can be hard to come by. My local health food store (MOMs organic market has these – both brands I love). Sometimes you’ll have better luck looking in the frozen section. 

But you can also get them at Target!! Their simply balanced brand has organic tortillas. I highly recommend buying organic if you can especially for tortillas because so many brands are full of processed junk and preservatives. You don’t want that in your body. It’s way too hard to break down and will stick to your hips and butt – YUCK. 
Also, try to find wild caught fish too! So many farmed fish these days are fed GMO food. When I think about what I’m putting into my body and my family’s bodies, if we are eating fish I want it to be fish how they are supposed to be – from their natural habitats!
Try this easy fish tacos recipe for a super quick and healthy weeknight dinner. Let me know how you like them! 

Makes about 6 fish tacos. 

Ingredients:
Wild caught cod filets (about 1 lb) 
1/2 head of green or purple cabbage, shredded 
1 bunch cilantro (about 1/4 cup chopped)
1 lime
1 tablespoon and 2 teaspoons extra virgin olive oil (divided)
1 tsp honey 
1/2 teaspoon hot sauce, plus more for garnish 
Organic tortillas 
Spice mixture for fish:
1/2 teaspoon kosher salt
1/2 tsp cracked black pepper 
1/2 teaspoon chili powder 
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin 

Method:
Preheat oven to 400. 
Combine all ingredients for spice mixture in a small bowl and stir. 

Coat boat sides of the fish filets with the 2 teaspoons of olive oil and the spice mixture. Bake for 15 minutes. 

While the cod is baking, put cabbage and chopped cilantro in a large bowl. 
Pour 1 tablespoon olive oil, 1 tsp honey and the juice of 1/2 a lime into a small Tupperware container. Shake vigorously and then pour over the cabbage mixture. Season with salt and pepper and mix with tongs. Put the bowl in the fridge for about 10 minutes. 

Give the slaw another toss and the liquid will settle at the bottom in the refrigerator. Assemble your tacos with slaw and cod on your tortillas. Optionally you can top it with some hot sauce if you like a kick.