Cod Salsa Verde Tacos
Prep Time: 10 minutes | Cook Time: 15 minutes | Serves 4
Ingredients
- 1 pound wild caught pacific rock cod
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly-cracked black pepper
- 2 tablespoons avocado or extra virgin olive oil
- 8 white corn tortillas
- ¼ green cabbage or crunchy green lettuce, shredded
- 3 radishes, finely julienned (cut into matchsticks)
- 1-2 avocados (optional, for serving)
- 1849 All Natural Salsa Verde
Instructions
- In a bowl, combine the fish, paprika, smoked paprika, onion powder, garlic powder, ground coriander, ground cumin, salt and pepper. Toss to coat.
- Preheat a stainless-steel or non-stick frying pan over medium heat.
- Add the avocado oil and heat until shimmering.
- Carefully add the fish to the hot oil and cook, undisturbed, until golden brown, around 3 minutes.
- Flip and cook the other sides until golden brown and the thickest part of the fish is opaque and flakey, around 3 more minutes.
- Transfer the fish to a plate, cover with foil to keep warm and set aside. Preheat a clean frying pan over medium heat.
- One or two at a time, warm the tortillas for 10-15 seconds per side. Alternatively, place a heat-safe wire rack over a gas stovetop and warm the tortillas directly over the open flame, 10-15 seconds per side.
- To assemble the tacos layer the fish, cabbage or lettuce, salsa verde, radish and avocado, if desired. Serve with extra salsa verde on the side and lime wedges for squeezing.
Leave a comment