Cod Tacos

And all the time... Cod is good! 

I love cod. I love tacos. I give you, cod tacos!

Everything in this recipe will be made by your hands, except for the tortillas (Unless you choose to make those as well!) 

This recipe is dairy free and pescetarian-friendly. 

I'll be here to guide you, every step of the way to make this recipe as easy-to-follow as possible! 

Servings: 4 (8 tacos)  

What you'll need:

2 large pieces of cod 

1 large mashed avocado

1 lime

2 cups diced purple/red cabbage

2 carrots, diced

1/2 cup chopped Cilantro

1/2 cup Vegan mayo (Hellmans is my favorite)

1 Tablespoon Dijon Mustard

1 Tablespoon Apple cider vinegar

1 Tablespoon Dried parsley flakes

8 Corn tortillas

1 Tablespoon Chili powder

1 Tablespoon Garlic powder 

1/2 Tablespoon Paprika

1/2 Tablespoon Cumin 

1/4 tsp Salt

1/4 tsp Black pepper 

Oil 

Steps:

1. Mix the cabbage, carrots, cilantro, parsley, mayo, mustard and apple cider vinegar in a bowl. Sprinkle salt and pepper, until its just right! Cover and put in fridge until ready to plate. 

2. Combine dry seasonings (Chili, garlic, cumin, paprika, salt and pepper) in a bowl. 

3. Heat an oiled frying pan or skillet to medium heat. Season Cod (with mixture from step 2) and lay down seasoned side first, and season other side while in the pan. Cook about 4 minutes per side, or until fish is opaque (White, or not transparent)

4. In a separate oiled pan, heat up the corn tortillas one or two at a time, depending on skillet size. Medium/high heat. Follow seasoning pattern as mentioned above. Cook about 30 seconds each side. Oil the pan between tortillas, as needed. 

5. Mash the avocado. Pick your mashing method. 

6. Cut/shred the cooked cod, squirt it with the juice of a lime and begin plating. 

7. Plate two tortillas, spread avocado first, then add cod. Top with slaw and serve! 

If you're looking for a side to go with this dish, chips and salsa works perfectly...

Here is a bonus simple salsa recipe:

1 small white onion

1 cup chopped cilantro

1 jalapeno - seeds and membrane removed if you can't handle the heat

1 small can of crushed tomatoes 

1 garlic clove 

2 Tbs lime juice 

Tortilla chips 

Chop veggies into a reasonable size for a food processor and all, EXCEPT for the tomatoes to the processor. Pulse/blend for 30 seconds. If you don't have a food processor, you can hand dice/mince these ingredients for a fresh pico de gallo! 

Once everything has been processed, pour into a bowl and mix the tomatoes in with a spoon. Sprinkle salt and pepper as desired. 

Enjoy and please comment to know if you liked my recipe!