Blackened Fish Tacos with Honey Lime Crema
Flaky spice-rubbed cod sautéed with our cabbage blend, served in warm flour tortillas and topped with a honey lime crema.
Medium Prep time: 10-15 min.
Medium Instructions
Thaw in refrigerator.
1.Remove cod from bag and pat dry. Add 1/2 tsp. of kosher salt and desired amount of cayenne pepper to spice rub bag. Generously coat cod fillets in spice rub on both sides.
2.Heat 1 Tbsp. oil in saute pan over med. high heat. Add fish to hot pan. Cook for 3-4 min. on all sides or until flaky and cooked through (internal temp. 145°F). Add cabbage and carrots to pan and cook for 1-2 min., tossing mixture gently to combine. Remove from heat.
3.Place stacked tortillas on a plate and microwave in 30 second bursts until heated.
4.Add 1/4 tsp. of kosher salt to honey lime crema. Massage to combine.
5.To assemble tacos, divide cooked cod and vegetables into heated tortillas. Top tacos with a drizzle of honey lime crema.
Medium Grill Instructions
Thaw in refrigerator.
1.Remove cod from bag and pat dry. Add 1/2 tsp. of kosher salt and desired amount of cayenne pepper to spice rub bag. Generously coat cod fillets in spice rub on both sides.
2.Preheat grill to med. high heat. Place seasoned cod on foil sprayed with nonstick cooking spray and transfer to grill. Close grill lid and allow to cook for 6-8 min. or until flaky and cooked through (internal temp. 145°F). Heat 1 Tbsp. oil in saute pan over med. high heat. Add cabbage and carrots to pan and cook 1-2 min. Add grilled fish and gently toss to combine. Remove from heat.
3.Place stacked tortillas on a plate and microwave in 30 second bursts until heated.
4.Add 1/4 tsp. of kosher salt to honey lime crema. Massage to combine.
5.To assemble tacos, divide cooked cod and vegetables into heated tortillas. Top tacos with a drizzle of honey lime crema.
Large Prep time: 10-15 min.
Large Instructions
Thaw in refrigerator.
1.Remove cod from bag and pat dry. Add 1 tsp. of kosher salt and desired amount of cayenne pepper to spice rub bag. Generously coat cod fillets in spice rub on both sides.
2.Heat 2 Tbsp. oil in saute pan over med. high heat. Add fish to hot pan. Cook for 3-4 min. on all sides or until flaky and cooked through (internal temp. 145°F). Add cabbage and carrots to pan and cook for 1-2 min., tossing mixture gently to combine. Remove from heat.
3.Place stacked tortillas on a plate and microwave in 30 second bursts until heated.
4.Add 1/2 tsp. of kosher salt to honey lime crema. Massage to combine.
5.To assemble tacos, divide cooked cod and vegetables into heated tortillas. Top tacos with a drizzle of honey lime crema.
Large Grill Instructions
Thaw in refrigerator.
1.Remove cod from bag and pat dry. Add 1 tsp. of kosher salt and desired amount of cayenne pepper to spice rub bag. Generously coat cod fillets in spice rub on both sides.
2.Preheat grill to med. high heat. Place seasoned cod on foil sprayed with nonstick cooking spray and transfer to grill. Close grill lid and allow to cook for 6-8 min. or until flaky and cooked through (internal temp. 145°F). Heat 2 Tbsp. oil in saute pan over med. high heat. Add cabbage and carrots to pan and cook 1-2 min. Add grilled fish and gently toss to combine. Remove from heat.
3.Place stacked tortillas on a plate and microwave in 30 second bursts until heated.
4.Add 1/2 tsp. of kosher salt to honey lime crema. Massage to combine.
5.To assemble tacos, divide cooked cod and vegetables into heated tortillas. Top tacos with a drizzle of honey lime crema.
Serving Suggestion
Dream Dinners Corn Medley
| Nutrition Facts | |
|---|---|
|
Serving size
2 tacos (200g)
|
|
|
Amount per serving
Calories
464
|
|
| % Daily Value* | |
|
Total Fat
7g
|
9% |
|
Saturated Fat
2g
|
10% |
|
Trans Fat
<1g
|
|
|
Sodium
714mg
|
31% |
|
Cholesterol
122mg
|
41% |
|
Total Carbohydrates
44g
|
16% |
|
Dietary Fiber
5g
|
18% |
|
Total Sugars
7g
|
|
|
Includes 0g Added Sugars
|
|
|
Protein
55g
|
110% |
|
Vitamin D
2mcg
|
10% |
|
Calcium
214mg
|
16% |
|
Iron
4mg
|
22% |
|
Potassium
1414mg
|
30% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Contains: Cod; Milk; Soybeans; Wheat
May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Ingredients: COD ATL LOIN IQF 4 OZ ASIA, CABBAGE SHRED SLAW: (Green Cabbage, Carrot, Red Cabbage), CARROTS MATCHSTICK, TORTILLA FLOUR: [Bleached Enriched Wheat Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Blend Of Vegetable Oils (soybean Oil And Hydrogenated Cottonseed Oil), Contains 2% Or Less Of The Following: Leavening (sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch Monocalcium Phosphate), Salt, Tortilla Premix [mono-and Diglycerides, Guar Gum, Dextrose, Cellulose Gum, Enzyme Blend (salt, Wheat Starch, Enzyme(s)], Sugar, Calcium Propionate (preservative), Vital Wheat Gluten, Fumaric Acid, Potassium Sorbate (preservative).], CREAM SOUR REAL GR A NON FAT: ((Cultured Skim Milk and Cream*, Modified Corn Starch, Titanium Dioxide** (For Color), Sodium Phosphate, Carrageenan, Sodium Stearoyl, Lactylate, Locust Bean Gum, Potassium Sorbate (To Protect Freshness), Vitamin A Palmitate** *Adds A Trivial Amount Of Fat **Not Found In Regular Sour Cream)), LIME FRESH, HONEY PURE CLOVER GRADE A, JUICE LIME PSTRZD, CILANTRO FRESH, SPICE PEPPER CAYENNE GROUND, BLACKENED SPICE RUB FISH TACOS: (Spice Chili Powder Light, Spice Paprika Smoked, Spice Cumin Ground)
Nutritional information is per serving unless otherwise stated and are based on standard formulations. For example, if one Large dinner was divided into 6 equal portions, the nutritional information is accurate for one portion. Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values. Items vary by store, and are subject to change. Contact your local store for further assistance.
