Baked Wild Alaskan Cod Fish Tacos make the BEST healthy Mexican recipe. Stuffed into crispy blue corn tortilla shells and topped with a toasted corn salad.
For the Tacos:
1 pound Wild Alaskan Cod, cut into strips
1 (1.25 ounce) package Ortega Taco Seasoning Mix
2 tablespoons vegetable oil
1 package Ortega Good Grains Blue Corn Taco Shells
Your Favorite Ortega Salsa
For the Toasted Corn Salad:
2 3/4 cups corn kernels (from 4 ears of corn)
1/4 red onion, thinly sliced
1 cup micro greens
1 Fresno or jalapeño chile, thinly sliced
1/4 cup Italian parsley leaves
1 tablespoon freshly-squeezed lime juice
1 tablespoon olive oil
For the Tacos:
Heat oven to 400°F.
Toss fish with Ortega seasoning mix and oil. Arrange in a single layer on a baking sheet.
Bake until fish is cooked through, about 10-12 minutes.
Fill Ortega taco shells with fish and top with corn salad. Serve with your favorite Ortega sauce and enjoy!
To Make the Corn Salad:
Heat a large non-stick frying pan or cast iron skillet over high heat. Add corn in a single layer. Do this in batches if you don’t have a pan big enough. Cook corn, stirring frequently, until well toasted and starting to pop, about 8-10 minutes. Transfer to a bowl.
Add remaining ingredients, season with salt and pepper, and toss to combine. Salad is great made ahead and can sit for about an hour on the kitchen counter while you make the fish for the tacos. Any longer then that and you will want to wait to toss in the micro greens and parsley so they don’t wilt.