Fish Tacos with Lime Crema

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  • 1 pound cod fillets, cut into four pieces
  • 1/2 cup chili lime rub or other Mexican seasoning
  • 1 lime, juiced
  • 1/2 cup crema or Mexican sour cream
  • 1 (10-oz.) bag shredded coleslaw mix
  • 8 corn tortillas


Preheat oven to 350˚F.

Bring cod to room temperature and rub generously with seasoning. Bake 6-8 minutes or until fish flakes apart easily.

While fish is baking, mix lime juice and crema. Add shredded coleslaw mix.

Warm tortillas in foil in the oven or lightly fry in a skillet. 

Serve fish in warm tortillas with lime crema slaw.

Recipe from Central Market Poulsbo - Culinary Resource Center
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