There's an art to making the most perfect fish tacos!! And today, I'm sharing my secrets.
Ingredients
For the Fish
- 1 ¼ pounds cod fish
- olive for for drizzling
- kosher salt and freshly cracked black pepper to taste
- 1 teaspoon Dalkin&Co Taco Seasoning
- 1 lime
- 1 orange
- 8-10 corn tortillas warmed
- 1 recipe Guacamole
- 1 recipe Chipotle Salsa
For the Curtido
- ⅓ head green cabbage shredded (about 1 cup)
- ⅓ head red cabbage shredded (about 1 cup)
- 1 large carrot grated
- ½ yellow onion thinly sliced
- ½ cup apple cider vinegar or red wine vinegar
- ¼ cup water
- ½ teaspoon salt
- ½ teaspoon brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
Instructions
For the Fish
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Preheat an indoor or outdoor grill or cast iron skillet over medium high heat.
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Drizzle the cod dish with a touch of olive oil and season it with salt, pepper and Dalkin&Co Taco Seasoning.
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Grill the fish on the pre-heated grill for 5-6 minutes on each side until fully cooked. The fish should flake easily and there should be a golden brown crust.
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Remove the fish from the grill and squeeze the fresh lime and orange juice over the fish. Adjust salt and pepper as needed.
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To assemble, place a few large pieces of the flaked fish into a warmed tortilla, Top with a spoonful of guacamole, a bit of salsa and 2 tablespoons of the curtido. Serve immediately.
For the Curtido
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Combine the cabbage, carrot, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir.
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Cover and refrigerate for at least 2 hours before serving.
Notes
The curtido needs to be made ahead of time - at least 2 hours. Once you've made it, it can stay in the fridge for up to 3 days.