Fish Tacos

makes two servings

For the fish:

2 6-oz cod fillets (or other whitefish; avoid US/Canadian-caught Atlantic cod)

2 tablespoons chopped red onion

1 teaspoon chopped habanero pepper (remove the seeds and ribs for a "gentler" spiciness)

1 teaspoon ground cumin

2 tablespoons fresh lime juice

1 tablespoon extra virgin olive oil

1/8 teaspoon ground black pepper

1/8 teaspoon fine sea salt

2 cloves garlic, minced

For the tacos:

mixed greens

queso fresco

mango-tomato salsa

chopped avocado

Greek yogurt or sour cream

[insert your favorite taco topping here]

1. In a zippered bag, combine the chopped onion, chopped habanero pepper, cumin, lime juice, olive oil, pepper, salt, and garlic. Add the two cod fillets and remove excess air from the bag before zippering it closed. Place on a plate and let the fish marinate in the refrigerator for at least two hours.

2. Preheat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil.

3. Place the prepped fillets on the baking sheet. Bake in the oven for 13-15 minutes, or until the internal temperature is 140 degrees and the fish flakes when touched with a fork or knife.

6. Remove the fish from the oven and flake it into bite-size pieces with a fork. Serve with flour tortillas and your favorite taco toppings. I also served cumin-spiced black beans and cilantro-quinoa on the side.