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Recipe by Esty Wolbe

Fish Tacos for Pesach

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Fish Tacos for Pesach
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Egg
50 Minutes
Diets
- Pescatarian - Gluten Free

Esty’s got your back with the perfect family-friendly idea for a Chol Hamoed meal or Erev Pesach snack.
For more great cooking, watch Easy Does It!

Ingredients

Tacos

Fish

  • 2 pounds turbot or cod

  • 3 tablespoons Gefen Olive Oil

  • 1 teaspoon chili powder

  • 1 teaspoon cumin

  • 1 teaspoon garlic powder

  • 1 teaspoon smoked paprika

  • 3/4 teaspoon salt

  • freshly cracked Gefen Pepper

Sauce

  • pinch of salt

Toppings

  • thinly sliced red and green cabbage

  • sliced avocado

  • pico de gallo

  • fresh cilantro

  • thinly sliced jalapeño pepper

Directions

1.

Preheat the oven to 425 degrees Fahrenheit.

2.

Combine the oil and spices in a large bowl, then add fish and toss to coat. Place the fish on a baking sheet lined with Gefen Parchment Paper and bake uncovered for 15 to 20 minutes, until cooked through. Larger pieces may need more time, smaller pieces may need less.

3.

Meanwhile, stir together the sauce ingredients.

4.

Serve the fish in the tacos, piled high with toppings and drizzled with sauce.

Recipe tags

Cooking with Tantrums easy does it Esty Wolbe fish quick-and weeknight dinner
Fish Tacos for Pesach

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