Pesto Cod Fish Tacos
These ultra easy to make pesto cod fish tacos are incredible and come together in under an hour!
Servings: 4 servings
Calories: 280kcal
Ingredients
- ½ pound cod
- 1 tablespoon avocado oil
Fish Marinade:
- 1 ½ teaspoon Foraged and Found Sea Asparagus Pesto
- 2 tablespoons lime juice
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon fish sauce
Pesto Crema:
- ½ cup Mexican crema
- 1 tablespoon Foraged and Found Sea Asparagus Pesto
- ½ teaspoon salt
- 1 ½ tablespoon lime juice
- 1 teaspoon honey
- 1 teaspoon fish sauce
For Serving:
- 8-10 corn tortillas
- Cilantro
- Cotija cheese
- Limes
- 1 to mato diced
Instructions
- Combine all the marinade ingredients in a bowl and add the cod. Let it marinade for 30 minutes.
- Heat the avocado oil over medium heat.
- Add the fish and cook for 3-4 minutes per side. **Fish should flake but still be moist when done.
- Remove and serve on tortillas with the crema (below), cilantro, tomato, cotija cheese and a squeeze of lime juice.
Pesto Crema:
- Combine all the ingredients in a bowl and mix well. Store in the fridge for up to 3 days until ready to use.
Notes
- Cut the cod into pieces about 3 inches long to make it fit in the tacos easier.
- Add a 1-2 diced serrano peppers to the marinade and/or garnishes for some extra heat.
- Don't let the fish marinade more than an hour or the lime juice will "cook" the outside, giving it a tougher texture after cooking.
- When the fish is done cooking, it should lightly flake with a fork. It should still be tender and juicy in the middle.
- Serve the tacos however you'd like. You can even omit the tortillas and just serve the fish drizzled with crema for a lower carb option.
Nutrition
Serving: 2tacos | Calories: 280kcal | Carbohydrates: 29g | Protein: 15g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 902mg | Potassium: 430mg | Fiber: 4g | Sugar: 4g | Vitamin A: 533IU | Vitamin C: 9mg | Calcium: 114mg | Iron: 1mg