There’s no need for deep-fried fish when these citrusy Fish Tacos are so fresh. You can even change up the flavors with your current mood. Add a mango salsa for your staycation or a grilled pineapple salsa when dining al fresco. Switch up the guacamole and tomatoes for fresh avocado slices and a pico de gallo.
• Hands-On Time: 15 minutes
• Cook Time: 3 minutes
1 For Slaw: Combine slaw ingredients in a medium bowl. Refrigerate covered for 30 minutes up to overnight.
2 For Fish: In a large bowl, combine fish, lime juice, orange juice, garlic salt, cumin, and olive oil and refrigerate for 15 minutes.
3 Add 1 cup water to Instant Pot®. Insert trivet. Place steamer basket on top of trivet. Add cod in an even row onto steamer basket. Pour in additional marinade for the steaming aromatics. Lock lid.
4 Press the Manual button and adjust time to 3 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid. Transfer fish to a serving bowl.
5 To Serve: Assemble fish tacos by adding equal amounts of fish, slaw, guacamole, and tomatoes to each corn tortilla.
Homemade Guacamole
Combine the following ingredients in a medium bowl for a quick-and-easy guacamole: 2 diced avocados, juice from 1 lime, 3 minced garlic cloves, 1 teaspoon hot sauce, 1 diced Roma tomato, 1 teaspoon sea salt, and 2–4 tablespoons chopped cilantro. Refrigerate covered until ready to serve. Should be used within 1–2 days.