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

  1. In a bowl, combine the fish, paprika, smoked paprika, onion powder, garlic powder, ground coriander, ground cumin, salt and pepper. Toss to coat.
  2. Preheat a stainless-steel or non-stick frying pan over medium heat.
  3. Add the avocado oil and heat until shimmering.
  4. Carefully add the fish to the hot oil and cook, undisturbed, until golden brown, around 3 minutes.
  5. Flip and cook the other sides until golden brown and the thickest part of the fish is opaque and flakey, around 3 more minutes.
  6. Transfer the fish to a plate, cover with foil to keep warm and set aside. Preheat a clean frying pan over medium heat.
  7. 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.
  8. 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.

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