Time: 20 min

Yield: 8 tacos

Ingredients

• 8 soft corn tortillas
• 1 1/2 Tablespoons chili lime seasoning
• 1 pound cod
• 2 tablespoons butter
• 1 1/2 cups freshly shredded cabbage
• 1/2 cup Mexican Crema
• 1/2 tsp black pepper
• 1 lime (cut into wedges)
• 1/2 cup chopped cilantro
• Optional:  Sliced Avocado, Pico de Gallo

Directions

1. Wrap tortillas in aluminum foil and place in oven set at 300 degrees. Tortillas can also be warmed in a microwave, and wrapped in a damp paper towel, just before serving.
2. Cut cod into cubes (about ¾-inch to 1 inch) and spread out on a plate. Sprinkle with seasoning. Toss to coat with seasoning.
3. Heat butter in a large non-stick skillet over high heat. When butter is melted and just starting to brown, add in the cod. Let cook, stirring once or twice until cooked through, about 6 minutes. Remove from the heat.
4. Mix cabbage and Mexican crema with black pepper to make a slaw
5. To assemble, divide the cod among the tortillas, top with cabbage slaw and cilantro.  Serve with lime wedges.  If desired, serve with sliced avocado, pico de gallo and additional crema.