Oils: You’ll need an oil such as avocado or olive oil to cook the fish in and to use for the slaw.Tajin seasoning may not be available everywhere so you can also use a chili lime seasoning (TJs makes one as well.) Here in Texas Tajin seasoning is sold in the fruit section of our grocery stores as well as the hot sauce aisle! You’ll also need some kosher salt. Seasonings: You’ll need chipotle chili powder, cumin, garlic powder, and tajin seasoning.Feel free to use freshly squeezed or the stuff in the bottle. Citrus: We’re using a whole lot of limes in this recipe! We’ll use a bit of fresh lime juice in the chipotle sauce and then you’ll also need some of the tangy slaw recipe.Mayonnaise: Keeping things on the lighter side means we’ll only use 2 tablespoons of mayo for the sauce.Feel free to swap the greek yogurt with some sour cream if you want to do that! Greek Yogurt: I’m using full fat greek yogurt and a couple tablespoons of mayonnaise to keep these fish tacos on the lighter side! Feel free to make my chipotle sauce from my Baja shrimp tacos if you want something more mayonnaise-based.Cod Filets: You could also use tilapia, dover sole, or any other lean white fish that you prefer here instead.Ingredients for the best cod fish tacos recipe: Pro tip: cut down on the prep time for the slaw by buying pre-shredded angel hair cabbage, I almost always do! It’s sweet, tangy, a little spicy, and it pairs so well with the fish taco sauce. The real star of this show is the house cabbage slaw. I just hate frying things because it’s always such a mess!īut pan searing the fish in a skillet? That we can do.Īnd in all honesty, you could probably season the fish with anything you like. Not because I don’t love fried fish tacos, lord knows I can’t deny that. The original recipe had fried fish pieces, and I couldn’t fathom doing that on a weekly bases. Sure this is the lightened up, can-have-every-week sort of recipe. Up until recently, I don’t know why I didn’t think to share it with you. That place has long since closed down, but these cod fish tacos have been on repeat over here for the last decade. I don’t think I’ve tried anything off their menu other than the fish tacos, because who could pass up a chance to have them, be it the summer or the deep of winter. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram.These fish tacos are straight up inspired by a local restaurant from way back when Anees and I met. They’re perfect for whenever you’re craving a quick and fresh weeknight meal! The fish could also be cooked in advance and then the guacamole/tacos assembled when ready to eat. Once the fish is done baking, it’s ready to assemble into tortillas (we chose homemade corn tortillas) topped with guacamole ( rosemary or garlicky) and served with lime wedges.įor extra flavor and texture, we recommend garnishing with quick pickled veggies (such as red onion or radish), spicy chipotle aioli, and fresh cilantro! This higher temp gives it a crispy exterior and juicy interior. The fish is then baked at 400 degrees Fahrenheit (204 C). Don’t hold back.Ĭornmeal can also be added at this point if you are hoping for a more crispy exterior! We add TONS of spices so they’re basically completely coated. The combo gives these tacos smokiness and heat. This recipe starts by cutting fish filets into bite-sized pieces and then coating them in avocado oil and spices.įor spices, we went with a blend of sea salt, black pepper, cumin, chili powder, smoked paprika, and cayenne. We recommend wild-caught, sustainable options whenever possible. These varieties have a mild flavor that pairs well with the smoky spices. Cod tends to be the easiest to find and most affordable in our part of the world. We like using white fish such as Alaskan cod, mahi-mahi, or halibut for making fish tacos. To take a deeper dive into the history of fish tacos, read more here and here. It’s believed that coastal fisherman in Mexico enjoyed fish tacos for thousands of years before the dish eventually became popularized in Baja California. We didn’t invent the fish taco, but we’re so grateful to whoever did!
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |