Wild Cod Tacos
Time: 45
Yield: 4 servings
Fish tacos are another great way to incorporate more cold-water seafood into your weekly meal schedule. We often double the coleslaw portion and serve extra on the side. Top with your favorite salsa or hot sauce.
You can also pan fry the cod if you prefer and it will still turn out great. Remember that cod performs best when cooked to a slightly higher temperature than salmon. In our tests we preferred 135-145 F, but hotter than that is better than lower since a rarer piece of cod can have a rubbery texture.
Thin tail portions or cod pieces work great in this recipe since you are going to slice them up small anyway. Also- you can sub salmon for cod in this recipe, just cut the cooking time by 2 minutes.
Ingredients
1.5 pounds COD (tails or pieces work great)
1 Tbsp plus more OLIVE OIL
1 tsp SALT
2 tsp TACO SEASONING
1 can black beans
1/2 tsp TACO SEASONING
1/4 tsp SALT
1 tsp OLIVE OIL
1 pint CHERRY TOMATOES
COLESLAW INGREDIENTS:
1/4 CABBAGE sliced thin
1/4 cup chopped CILANTRO
1 Tbsp MAYONAISE
1 Tbsp SOUR CREAM
1 Tbsp HONEY
1/8 tsp SALT
1/8 tsp ground BLACK PEPPER
LIME ZEST from half a lime
1 Tbsp LIME JUICE
Directions
1. PREPARE THE COD
Pre-heat your oven to 425 F. Force thaw 1 to 1.5 pounds of cod in COLD water for 10-20 minutes. Open the package and pat the fish dry. Cut the cod into 2-3″ long pieces about 3/4″ thick. Thinner pieces of fish will allow the other ingredients in the recipe to provide better flavor balance.
2. SEASON THE COD
Place the chunks of cod into a large bowl. Add 1 Tbsp olive oil, 2 tsp unsalted taco seasoning and 3/4-1 tsp salt, or use 3 tsp taco seasoning from our friends at The Modern Proper. Use your hands to work the seasoning evenly across the pieces of fish. Line a sheet pan with aluminum foil. Drizzle olive oil on the surface and distribute the fish across the pan.
3. PREPARE COLESLAW
In a large bowl combine 1 Tbsp lime juice (about half a lime), 1 Tbsp honey, 1 Tbsp mayonnaise, 1 Tbsp sour cream, 1/8 tsp black pepper, and 1/8 tsp salt. Wisk ingredients to combine. Thinly slice 1/4 head of cabbage (about 2 cups), chop a generous 1/4 cup of cilantro, zest 1/2 of a lime (approx. 1/2 tsp) and add to the bowl with the dressing but don’t mix the ingredients until just before serving so you reduce how much liquid the cabbage gives off.
4. COOK FISH
Place the sheet pan into the preheated oven and set a timer for 9 minutes. The internal temperature of the cod should be 135-145 F to give you a flaky texture.
5. PREPARE REMAINING INGREDIENTS
While the Cod cooks, rinse and strain 1 can of black beans and add them to a small bowl along with 1/2 tsp unsalted taco seasoning, 1/4 tsp salt, and 1 tsp olive oil. Quarter 1 pint of cherry tomatoes, and warm up tortillas on a griddle.
6. BUILD TACOS
Combine the coleslaw ingredients and add a bed of coleslaw to each taco shell. Add a tablespoon of seasoned black beans. Put several pieces of cod in each shell and top with a spoonful of diced tomatoes.
