Tacos have been a part of Mexico’s culinary heritage for well over a hundred years but fish tacos are said to come from Baja California, Mexico’s northernmost state. Originally made with deep-fried fish, Janice at the Salmon Shoppe recommends grey cod fillets in this recipe for a delicious and fresh version that can be stuffed and enjoyed with any number of fillings. A summertime staple and a great dish that pairs well with some Kale Tabouli Salad. Serves 8
INGREDIENTS:
1 lb grey cod fillets (All seafood vendors)
Salt and pepper
8 corn tortillas (South China Seas)
Spicy fresh mango salsa (The Stock Market)
1/2 chopped red cabbage (All produce vendors)
1 diced avocado (All produce vendors)
—
CILANTRO CHILE LIME SAUCE
1/2 cup plain yogurt (The Milkman)
2 tbsp mayo (The Milkman)
1 tbsp lime juice (All produce vendors)
1 tsp lime zest (All produce vendors)
Chopped fresh cilantro to taste (All produce vendors)
1 finely diced chipotle en adobo (South China Seas)
1 pressed garlic clove (All produce vendors)
Salt and pepper to taste
—
KALE TABOULI SALAD
Tabouli mix (The Grainry)
3 tbsp olive oil (L’Epicerie)
2 chopped tomatoes (All produce vendors)
1 cup finely chopped purple kale (All produce vendors)
¼ cup chopped green onion (All produce vendors)
½ cup finely chopped cucumber (All produce vendors)
1 lemon (All produce vendors)
Salt and pepper to taste
INSTRUCTIONS:
Fish Tacos
Stir together all the ingredients for the cilantro lime sauce and refrigerate for an hour while you prepare the rest of the meal.
Preheat the oven to 425 degrees and season both sides of the fish with salt and pepper.
Once the oven is ready, place the cod fillets skin side down on a non-stick baking tray and bake for 8-15 minutes or until your desired finish.
Heat up the tortillas in the microwave for 30 seconds. Cover the tortillas with a wet paper towel to keep them from getting dry.
Place the cabbage and cod on the tortilla and layer on some avocado and spicy mango salsa. Finally, garnish with some cilantro chile lime sauce.
Kale Tabouli Salad
Combine water and tabouli mix in a large bowl with olive oil, tomatoes, and kale. Let the mixture stand for 1 hour while it absorbs the water.
After an hour, stir in the green onion and cucumber.
Finally, season with some lemon juice and salt and pepper.
