Fish Tacos
(1 liter) water, 15-30 min, 4 servings, 4-inch, chili powder, chopped fresh cilantro, cook 5 min, dinner, easy, frozen cod fillets, garlic powder, grated lime zest, ground black pepper, ground cumin, instant pot fish taco recipe, lime juice, main course, mayonnaise, olive oil, prep 10 min, pressure cook, Robin Fields, salt, shredded green and red cabbage blend, sour cream, tortillas, warmed
Ingreadient
- 1 cup (0.24 liters) water
- 16 ounces frozen cod fillets
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 1/2 tablespoons grated lime zest
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/4 cup sour cream
- 2 cups shredded green and red cabbage blend
- 8 white corn tortillas, warmed, 4-inch
- 2 tablespoons chopped fresh cilantro
Direction
- Pour water into your Instant Pot® and place a steamer basket inside. Drizzle the cod fillets with olive oil, then season with chili powder, salt, cumin, garlic powder, pepper, and lime zest. Place the fillets in the steamer basket.
- Secure the lid on the Instant Pot® and ensure it’s locked in place. Press the Pressure Cook button and set the timer for 5 minutes. When the timer beeps, perform a quick release of the pressure until the float valve drops. Then, unlock and remove the lid.
- In a medium bowl, whisk together the lime juice, mayonnaise, and sour cream. Gently fold in the cabbage to create the slaw.
- To assemble the tacos, place an equal amount of cod on each tortilla and top with the cabbage slaw. Garnish with cilantro and serve warm.
