Fish Tacos


  • 1 cup (1 liter) 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
  • Pour water into an Instant Pot® and place a steamer basket in the pot. Drizzle cod with olive oil and sprinkle with chili powder, salt, cumin, garlic powder, pepper, and lime zest. Place fillets in basket. Place the lid on the Instant Pot® and click into place to close. Press the Pressure Cook button and adjust the timer to 5 minutes. When the timer beeps, quick-release the pressure until float valve drops. Unlock lid.
  • In a medium bowl, whisk together lime juice, mayonnaise, and sour cream. Fold in cabbage.
  • To assemble tacos, place even amounts cod on each tortilla, then top with cabbage slaw. Garnish with cilantro. Serve warm.
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