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4 wild caught cod fillets (6oz each)
1 tsp cumin
2 tsp salt
1/2 tsp pepper
2/3 cup mayonnaise
1 cup sour cream
Juice from 2 limes
2 tsp garlic powder
Preheat oven to 375° F. Line a sheet tray with parchment paper.
In a small bowl combine the cumin, salt, and pepper.
Cover each fillet evenly on both sides with the mixture.
Lay the fillets on the parchment paper and and place a thin square of butter on top of each fillet.
Bake for 20-22 minutes.
While the fillets are baking, make the sauce by combining in a bowl the mayonnaise, sour cream, lime juice, and garlic powder. Mix or whisk thoroughly until fully combined and smooth. Set aside.
Shred the red cabbage into long strips (a kitchen mandolin works great for this if you have one). Set aside.
Slice the red onion into strips. Set aside.
When fillets are done baking, remove from oven and cut into strips.
Briefly heat the tortillas in a skillet over medium heat.
Place 2-3 strips of cod onto a warm tortilla then garnish with red cabbage, red onion, cotija cheese and parsley.
Drizzle the sauce over the top and enjoy!