Mindful Sodexo 
Two corn tortillas layered with Caribbean glazed cod, tangy vinegar slaw, diced tomatoes, and a pineapple lime salsa
Nutrition Facts:
Calories: 420, Carbs: 65 g , Protein: 21 g, Fat: 8 g , Sat. Fat: 1 g , Sodium: 720 mg , Fiber: 5 g
Prep Time: 15 to 30 minutes Cook time: 25 to 30 minutes Yield: 4 servings; 2 tacos with 1/2 cup rice per serving Difficulty level: Intermediate
Sweet Heat Island Fish Tacos
Ingredients
Prepare
Sweet Heat Island Fish Tacos
- 4 (4-ounce) cod filets
- 4 teaspoons canola oil
- 1 teaspoon Cajun seasoning
- 1/2 cup sweet Caribbean glaze
- 8 (6-inch) warmed white corn tortillas
- 2 cups Spicy Vinegar Slaw
- 1/2 cup Grilled Pineapple Salsa
- 1/4 cup cilantro leaves
- 1 lime, cut into 8 wedges
- 2 cups Cilantro Lime Rice
- 1. Preheat a broiler or grill over medium-high heat. Brush the cod filets with oil and season with Cajun seasonings.
- 2. Grill the fish for about 2 to 3 minutes on each side, or until the fish has grill marks and reaches a minimal internal temperature of 145 degrees Fahrenheit.
- 3. Brush each fillet with 2 tablespoons of Caribbean glaze and slice lengthwise.
- 4. To build each taco, place in order: - 1/4 cup of slaw - 1 piece of glazed cod - 1 tablespoon of salsa - 1 1/2 teaspoons of cilantro.
- 5. Plate 2 tacos with 2 lime wedges and 1/2 cup cilantro lime rice. Enjoy immediately!
Spicy Vinegar Slaw
- 1 1/2 cups shredded green and red cabbage
- 1/3 cup matchstick carrots
- 2 tablespoons very thinly sliced red onion
- 1 tablespoon chopped cilantro
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons honey
- 1 teaspoon thinly sliced serrano or jalapeño pepper
- 1/8 teaspoon kosher salt
- 1. In a large bowl, mix cabbage, carrots, onion, and cilantro.
- 2. In a separate bowl, whisk together the vinegar, honey, peppers, and salt until well combined.
- 3. Toss the vegetables with the dressing mixture until evenly coated. Cover and refrigerate for up to 3 days.
Grilled Pineapple Salsa*
- 1 (5-ounce) can pineapple rings, drained
- 1 1/2 teaspoons lime juice
- 2 tablespoons finely chopped red onion
- 3 tablespoons finely chopped red bell pepper
- 3 tablespoons chopped cilantro
- 1 1/2 teaspoons very finely chopped jalapeño pepper
- 1. Heat a grill to high. Coat the pineapple with vegetable oil spray and grill for 2 minutes per side until lightly charred. Remove from the heat and cool quickly.
- 2. Chop the pineapple into 1/4-inch pieces and transfer to a bowl.
- 3. Combine with remaining ingredients. Cover and refrigerate for up to 2 days.
Cilantro Lime Rice
- 1 1/2 teaspoons canola oil
- 1/3 cup very finely chopped yellow onions
- 1 1/2 teaspoons very finely chopped garlic (about 1 clove)
- 1/2 cup white rice
- 1 cup low-sodium vegetable broth
- Juice and zest of 1/4 of a lime
- 2 tablespoons very finely chopped cilantro
- 1/8 teaspoon ground black pepper
- 1. Heat oil in a pot over medium heat. Add the onions and cook for 3 to 5 minutes until soft.
- 2. Stir in garlic and cook for 1 minute until fragrant. Add rice and stir to coat.
- 3. Add the vegetable broth and bring it to a simmer. Reduce the heat to low and cover the pot. Cook for 18 to 20 minutes until the rice is tender and the water is absorbed.
- 4. Remove from heat and fold in the lime juice, zest, cilantro, and black pepper.
Chef Tips:
- Leftover pineapple salsa: Spoon over grilled chicken, serve with chips, or mix into cooked rice for a tropical twist.
- Prep-ahead: Make the slaw, salsa, and rice up to 2 days in advance to save time on busy days.
- Use your favorite hot peppers or mild jalapeños to control the heat in the slaw.
- No grill? No problem! You can pan-sear the fish instead — cook for 3 to 4 minutes per side until lightly browned and flaky. You’ll still get great flavor and caramelization from the glaze.
- Family-style: Serve the fish, slaw, and toppings in separate bowls to create a build-your-own taco bar — perfect for gatherings or family dinners.
