Description
A vibrant balance of textures and flavors featuring tender cod fillets and crisp-tender asparagus in soft tortillas, topped with a creamy lemon herb sauce.
Ingredients
Scale
- 1.5 pounds cod fillets (skinless and boneless)
- 1 pound asparagus (woody ends trimmed)
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- 1 teaspoon salt (divided)
- ¼ teaspoon black pepper
- 3 tablespoons vegetable oil or avocado oil
- 8 small flour tortillas
- ¾ cup Greek yogurt or mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh dill (finely chopped)
- 2 tablespoons fresh parsley (finely chopped)
- 1 teaspoon lemon zest
- 1 clove garlic (minced)
Instructions
- Preheat oven to 400°F. Toss asparagus with 1 tbsp oil, salt, and pepper; roast for 10-12 minutes. Mix flour, spices, and salt for coating.
- Coat cod in flour mixture. Heat oil in skillet over medium-high heat. Sear cod 3-4 minutes per side until golden and flaky.
- Whisk yogurt, lemon juice, zest, garlic, dill, and parsley to make the sauce.
- Warm tortillas in a dry pan or microwave.
- Assemble tacos with asparagus, broken cod pieces, and drizzle generously with sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Tacos
- Cuisine: Mexican, Seafood
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 25
- Cholesterol: 70
Keywords: Store leftovers in separate airtight containers in the fridge for up to 2 days. Reheat fish in an air fryer or oven to maintain crispiness.