Fish Tacos
A colorful fish taco recipe for a quick weeknight meal!
Ingredients:
1 lb cod
6 corn tortillas
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/8 tsp smoked paprika
1/4 tsp chili lime seasoning (Trader Joe’s makes a great one)
3 tbsp butter
1/4 head purple cabbage
1/2 tsp dried oregano
3 tbsp vinegar
1 tsp yuzu hot sauce (Trader Joe’s too)
1/3 cup guacamole
3 tbsp salsa
1 lime
1/4 cup cotija cheese
2 tbsp fresh cilantro, chopped
Directions:
Preheat broiler to high. Pat fish dry and season with sea salt, black pepper, cayenne, smoked paprika, and chili lime seasoning. In a cast iron skillet, melt butter over medium high heat. Add fish to the pan and sear 2 minutes on each side.
Add skillet to oven and broil on top shelf (6 inches from heat) about 12 minutes. Check to make sure the fish easily flakes apart - you want it to be golden on the outside and glistening on the inside.
While fish is broiling, prep your vegetable station. Very thinly slice cabbage, cut slices in half to have bite-sized pieces. Add cabbage to a bowl, toss with vinegar, oregano, and yuzu hot sauce (or a squeeze of lime). Set aside.
When the fish is cooked, remove from oven and decrease oven temp to 350°F. Toast the tortillas on a sheet pan for 3 minutes.
Assemble the tacos: spread guac on tortilla (about 1 tbsp per taco), add fish, cabbage, salsa, cotija, and cilantro. Serve with lime wedge. Enjoy!
Notes:
Tip: Chop some lettuce to throw on your plate to scoop up any toppings that fell off the tacos. Add some leftover cotija cheese and squeeze some lime for a quick salad.
Fish: I've made this same recipe with haddock before and it's great - other whitefish or shrimp would work well too.
Tip: Prepare the cabbage slaw ahead of time - it'll only get tastier the longer it marinades in the vinegar and spices! Can be made a few days in advance - serve the leftovers with our tempeh tacos recipe for another easy weeknight meal.