Fish tacos are so tasty, but they’re kind of fussy and involved for a weeknight. So, when I saw that Trader Joe’s had frozen breaded cod fillets, I snatched up a box and knew what I had to do. With the fish already done, all you have to do is get your hands on some corn tortillas (cheap, very cheap!), whip up a tasty slaw, and make a simple cilantro crema (sounds fancier than it is). Here’s how to do it…
First, get your fish on a baking sheet and into a preheated oven — they’re already cooked, so all you’re doing is heating them up.
While your fish is baking, make the slaw: Thinly chop half of a small purple cabbage, grate a carrot or two, and mince two stalks of scallions. In a bowl, make the dressing: I combined a few tablespoons mayo, a generous squeeze of sriracha, the juice from half of a lime, 1 teaspoon agave, and 2 teaspoons soy sauce (adds a great saltiness). Whisk and toss with the cabbage mixture.
Make the cilantro crema: I used this recipe as a guideline. Basically, add a bunch of minced cilantro and a squeeze of lime to some sour cream and stir to combine.
Heat corn tacos in a dry skillet, then assemble at the table, with lots of hot sauce handy. I had a batch of my quick picked onions in the fridge, and that was DELICIOUS as a garnish.
P.S. I was really impressed with the quality of the fish — it was really juicy, flaky, and crispy straight out of the oven. I would definitely make these cheater tacos for a small dinner party, too.