Spring Fish Tacos with Kale Tabouli Salad

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 Originally made with deep-fried fish, Janice at the Salmon Shoppe recommends grey cod fillets in this recipe for a delicious and fresh version that can be stuffed and enjoyed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

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)
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
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

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.






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