Description
Grilled cod tacos with zesty green sauce, fresh tomato salsa and pickled onion
Ingredients
Scale
- 8 corn tortillas
- 1 LB fresh cod
- 1 tsp tajin salt (see notes if you don’t have this)
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1 cup shredded red cabbage
- 1 cup pickled red onion (see notes)
- 1 cup chopped cherry tomatoes
- fresh lime wedges
- olive oil or avocado oil
Zesty Green Sauce
- 2 tbsp greek yogurt
- 1 avocado, pitted/skin off
- 2 large handfuls coriander (stems and leaves)
- 1/2 tsp salt
- pepper
- 2 jalapenos, stem and seeds removed
- Juice of two fresh limes
- 1-2 cloves garlic
Instructions
- Pop all the sauce ingredients into a blender and blitz until smooth. Leave some coriander leaves to top the tacos.
- Cut your fish fillet into 3 – 4 pieces and pat down with a paper towel. In a bowl, toss the cod in your tajin, cumin and paprika seasoning and set aside ready to fry (try to get your fish to room temp, taking it out the fridge 30 mins prior to cooking).
- Finely chop your cabbage, and chop your cherry tomatoes into quarters, adding them into a bowl with some salt, pepper and a fresh squeeze of lime to season.
- In a small skillet, set the heat to medium heat and start to heat your tacos one by one. 1 min on each side gets them toasty. As they are ready, add them to a dish covered in aluminum to keep warm. I like to do it this way, you can also pop them in the oven at a low temp to heat before step 1.
- While you keep heating the tacos in step 4, add 1-2 tbsp of olive oil/avocado oil to a large skillet over a medium high heat. Add your fish and fry for 3-4 minutes each side. Remove from the heat once cooked through.
- Assemble your tacos by adding about a tbsp of the green sauce to each tortilla, topped some cabbage, fish, tomatoes, pickled onion and fresh coriander
- Cook Time: 20
- Method: Stovetop
- Cuisine: mexican