Cod Tacos with Jalapeño Crema and Cabbage Slaw

• Marinate cod for at least 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 1 tsp minced ginger
• 1 tsp minced garlic (for marinade)
• 2 tbsp sriracha
• 1 tbsp gochujang
• 1 tbsp rice vinegar
• 4-5 cod fillets
• Small corn tortillas
• 3 jalapeños
• 4 garlic cloves (for crema)
• 2 lemons (juiced)
• 2 tbsp nonfat yogurt
• 1/4 cup nonfat cottage cheese
• 1/2 bunch cilantro
• Shredded cabbage
• Sliced red onion
• Cilantro sprigs (for garnish)

1. 1Prepare marinade by whisking ginger, garlic, sriracha, gochujang, and rice vinegar in a bowl.
2. 2Cut cod fillets into bite-sized pieces, add to marinade, and mix until coated.
3. 3Grill marinated cod pieces until charred and flaky, then set aside.
4. 4Toast corn tortillas directly over a gas burner flame until slightly charred and warmed.
5. 5Roast whole jalapeños on a grill until blistered, then steam and peel the skin.
6. 6Combine peeled jalapeños, garlic cloves, lemon juice, nonfat yogurt, nonfat cottage cheese, and cilantro in a blender to make the crema.
7. 7Prepare cabbage slaw by thinly shredding cabbage and slicing red onion.
8. 8Assemble tacos by filling toasted tortillas with grilled cod, jalapeño crema, cabbage slaw, and fresh cilantro sprigs.

These instructions are our analysis of the original video. Watch on YouTube →