Ingredients
Fish Taco Marinade
- 12 ounces cod fillets
- 1/3 cup Canola oil
- 3 tablespoons lime juice
- 1/2 teaspoon ancho chili powder
- 2 tablespoons water
- 1 teaspoon honey
Fixings
- 1 cup pico de gallo
- 2 limes cut into wedges
- 1 cup queso fresco crumbled
- 1 cup red cabbage , shredded
- 2 avocados pitted and thinly sliced
Fish Taco Secret Sauce
- 1/2 Cup (maybe more depending on how saucy you like it) Simon's Secret Sauce (Your preferred flavor)
Tortillas
- 12 small corn or flour tortillas
- 2 tablespoons extra virgin olive oil
- Dash of fine sea salt
Instructions
Fish:
-
Wash and pat dry the fish.
-
Combine the canola oil, lime juice, ancho chili powder, water and honey in a shallow baking dish or pie plate. Add the cod and place in refrigerator for 15 minutes. Flip to other side and return to refrigerate for additional 15 minutes.
-
Coat a frying pan with cooking spray and heat over medium heat. Place the cod fillets in the pan, 3 minutes on each side, or until they flake easily with a fork. Remove from pan and slice in ½ thin strips.
Tortilla:
-
Wrap the tortillas in aluminum foil and place in oven on low heat to warm. You can also heat up a small amount of oil in a large frying pan and heat them on either side for 20 seconds. Don’t go too long or else they will crisp instead of being flexible.
-
Combine the extra virgin olive oil in a small bowl and whisk with fine sea salt. Baste onto corn or flour tortillas before assembling.
Assemble:
-
To serve you can place in an assembly line along a counter for guests to make their own or you can place a strip or two of fish, shredded cabbage and a slice of avocado in each tortilla and then place the other fixings on the side. Drizzle Simon's Secret Sauce in the taco or place a small bowl on each plate for dipping. These can get messy- you’ll be tempted, but don’t put too much in one taco! Garnish with lime wedges, squeeze on top of tacos.
