Name: Cornmeal-Crusted Fish Tacos with Bell Pepper, Onion & Avocado Slaw
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 1.02 kg cod fillet; 3 limes; 6 orange bell peppers; ⅓ cup polenta (cornmeal); 90 ml ranch dressing; 1 ½ medium red onions; 1 ½ (397 g) bags shredded cabbage (coleslaw mix); 18 small flour tortillas; chili powder; extra virgin olive oil; salt

Cornmeal-Crusted Fish Tacos with Bell Pepper, Onion & Avocado SlawCornmeal-Crusted Fish Tacos with Bell Pepper, Onion & Avocado Slaw — a 35-minute lunch recipe with 12 ingredients, serving 6.Ingredients

1 ½ avocados

1.02 kg cod fillet

3 limes

6 orange bell peppers

⅓ cup polenta (cornmeal)

90 ml ranch dressing

1 ½ medium red onions

1 ½ (397 g) bags shredded cabbage (coleslaw mix)

18 small flour tortillas

chili powder

extra virgin olive oil

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Peel, halve, and slice onions lengthwise into ¼-inch thick pieces. Transfer to a large baking sheet pan.

Trim, seed, and halve bell peppers crosswise, then slice into thin strips. Add to the baking sheet with the onion. Drizzle with oil and season with chili powder and salt; stir to coat and spread out in an even layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and bake, stirring veggies halfway through, until fork-tender, 18-20 minutes. Remove from oven.

While the veggies are baking, pat cod dry with paper towels. Cut into 1-inch thick fingers and transfer to another baking sheet. Sprinkle with cornmeal, additional chili powder, and salt on both sides, then drizzle with oil.

Add baking sheet to the oven and bake until cod is cooked through, 10-12 minutes. Remove from oven.

Meanwhile, using a clean cutting board, juice half of the limes into a medium bowl. Cut remaining limes into wedges and set aside for serving.

Add dressing and additional salt to the bowl with the lime juice; stir to combine.

Halve and pit avocados; using a spoon, scoop out the flesh and small dice. Add to the bowl with the dressing, along with the cabbage, and stir to combine the slaw.

Warm tortillas in a skillet, oven, or microwave (optional).

Divide tortillas between plates and fill with roasted veggies, fish, and a small portion of slaw. Serve with remaining slaw on the side and enjoy!

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