{Naked} Fish Tacos with Shrimp

Many have asked "what makes these naked?" Well, most fish tacos are battered and fried. Some are tempura battered or beer battered and I think that somehow defeats the purpose of eating a healthy dinner when we are so inclined.  I do think that the cod fish can stand all on its own in these tacos but, we had shrimp that needed eaten.  I use 3 different sauce depending on our mood.  I am sharing my white lime/cilantro sauce with you today. This is a pretty easy dinner to throw together.  ~Enjoy! Diane 

{Naked} Fish Tacos

Sauce:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 Tbs mayonnaise *can use light 
3 Tbs sour cream *can use light 
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, finely minced

Taco/Season:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flake
1/8 teaspoon sea salt
1/8 teaspoon garlic powder
******
1 1/2 pounds cod fillets
1/2 pound cooked shrimp *optional 
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded romaine

Directions: 
To prepare sauce:  combine the Sauce ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (all the spices) in a small bowl; sprinkle spice mixture evenly over both sides of fish *and some on the shrimp. 

Oven:   Bake on a baking sheet sprayed with cooking spray at 425° for 9 minutes or until fish flakes easily when tested with a fork. *Add the cooked shrimp to baking sheet the last 3 minutes of cook time to heat through with cod. Place fish in a bowl; break into pieces with a fork. 
OR
Stove Top: Place fish in hot skillet with a light coat with oil. Fry turning once, until easily flaked with fork.
*Shrimp is optional: I tossed my cooked shrimp in a bowl with a little of the season mixture before adding to cod in my skillet as it was nearing the end of cook time.

Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup romaine and 1 tablespoon sauce.

Recipe and Photos by: Diane Baker for Canning and Cooking at Home