Ingredients
The following ingredients have 6 Servings
- 2 avocados, peeled & pitted
- 2 Tbsp fresh lime juice
- 1/4 tsp garlic salt
- salt
- 2 cups cabbage, thinly sliced
- 2 Tbsp fresh lime juice or white vinegar
- 2 fresno red chiles, seeded and diced
- 2 tsp sugar -optional
- 1 Tbsp e.v. olive oil
- 1/4 tsp salt
- 3 medium fresh tomatoes, seeded & diced
- 3 Tbsp red onion, finely diced
- 2 Tbsp jalapeno, finely diced
- 1 Tbsp e.v. olive oil
- 1/4 tsp salt
- pinch black pepper
- 1 1/2 lb cod fillets (or any white fish)
- 1 Tbsp olive oil
- 1 Tbsp lime juice
- 1/2 tsp ground cumin
- salt
- black pepper
- 12 corn tortillas
- 1/4 cup cilantro, chopped - as garnish
- 1 lime, cut into wedges - as garnish
Instruction
- Preheat oven to 375F.
- - Mash it all up in a bowl. Add salt to taste.
- - Mix all ingredients in a bowl. Add salt to taste. This needs to sit for at least 30 minutes to get soft. It's even better if it's longer.
- - Mix all ingredients in a bowl. Add salt to taste.
- Give a little squeeze of lime juice (~1 Tbsp) on the fish. Lightly salt & pepper, sprinkle on some cumin, and place in a lightly oiled pan. Cut the fish into manageable sizes to fit the pan, if needed. Cover and bake for ~15 minutes or until fish is flaky.
- There's a couple different ways to warm up tortillas. Warming up is tasty but also makes the tortillas more "pliable" (and therefore stronger) when filled.
- Heat a dry pan to medium high heat. Add one tortilla at a time to pan and turn over when it starts to puff up and/or get pliable. Warm up the other side.
- OR Place tortillas in microwave and cover with a damp paper towel and warm up, checking every 20 seconds until all are hot.
- OR Wrap tortillas in a packet of aluminum foil and bake at 250F for ~ 20 minutes. Keep tortillas warm at the kitchen table by covering with a dish towel.
- Make your tacos! Fill tortillas with fish, guacamole, salsa, cabbage. Top with cilantro and with a lime garnish. Happy Eating! Beckie
