Cod Taco Recipes

Steps:

• Makes 3 cups, or 6 appetizer servings
• For the marinade, lightly toast cumin seeds in a dry skillet over low heat just until aroma is released, about 5 minutes. Transfer seeds to a blender. Add jalapenos, garlic, salt, pepper, and lime juice and puree until cumin seeds are finely ground. Add cilantro and olive oil and puree until smooth. Using hands, generously cover Alaska Cod entirely with marinade and let sit at room temperature for 20 minutes. Preheat a medium-hot grill, broiler oven, or pan on the stovetop over medium-high heat. Cook fish until nearly opaque throughout, about 2 to 5 minutes per side, depending on thickness. Remove fish from heat, cool slightly, and pull apart into large flakes. For Guacamole: Cut the avocados in half. Remove the seeds, peel, quarter, and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Serve immediately. To assemble tacos: Place warm tortillas on a work surface and line each with a piece of lettuce. Top with chunks of fish, a generous spoonful of salsa fresca, and guacamole. Serve immediately accompanied by lime wedges. * To warm, dip corn tortillas in water, shaking off excess. Toast, in batches, in a nonstick pan over moderate heat, about 1 minute per side. Wrap in towel to keep warm. Copyright (c) 2010, Mary Sue Milliken and Susan Feniger, www.bordergrill.com

Steps:

• Mix mayonnaise, sour cream, chipotle flakes, salt, and pepper together in a small bowl. Add mashed avocado and lime juice and stir until well blended. Place in the refrigerator until tacos are ready to be assembled.
• Preheat the oven to 250 degrees F (120 degrees C). Wrap tortillas in aluminum foil.
• Rub fish in olive oil, then sprinkle with blackening seasoning and rub until covered.
• Place tortillas in the preheated oven to warm.
• Heat a large frying pan over medium-high heat and spray with cooking spray. Add fish and cook until browned and flaky, about 2 minutes per side. Lower heat and flake fish into small pieces in the pan.
• Remove tortillas from the oven. Spread avocado-chipotle sauce onto warm tortillas. Add fish, pico de gallo, and shredded coleslaw mix.

Steps:

• Heat oven to 200C/180C fan/gas 6. Slice the cod into 2cm chunks and toss with the chipotle paste, lime juice and olive oil. Leave to marinate while you make the slaw. Mix all the slaw ingredients together, season and set aside.
• Put the cod on a baking tray and roast for 10-12 mins until flaking apart. About 4 mins before the cooking time is up, put the taco shells on a separate tray in the oven to warm through.
• Serve the tacos filled with the cod and a spoonful of the slaw. Serve the extra slaw on the side.