fish ‘tacos’

The word Tacos is in quotes here because this is far from a traditional fish taco recipe. There are tortillas involved….and fish, and cumin, which is a traditional Latin spice, but beyond that, it’s far off the beaten path. I got a Butcher Box subscription this year and I’m surprisingly pleased with the outcome. The meats are very tasty and of excellent quality and sustainably/caught raised. This fish taco recipe uses the white, flaky cod that came in my box. The other stuff…the veggies, are what’s in season in early July in the middle of NC. This recipe is quite adaptable, so go with what moves you. You can play with the spice mix too. I used what was in my cupboard.

I think of fish tacos as a summer dish, something to be purchased at an establishment along a boardwalk at the beach. My version might be a little more hearty than the ones you buy at the beach, and you might need a fork instead of using your hands, but these were downright mouth-watering. If you try these, shoot me an email and let me know how they turned out, or find me on Instagram and DM me. I posted a picture of this on July 2, 2021.

Ciao!

Ingredients:

2 4-oz cod fillets

1/4 tsp each: garlic powder, smoked paprika, cumin, chili powder, salt

1-2 Tbs lemon-flavored olive oil - or plain olive oil plus 1 tsp lemon juice and a few grates of lemon zest

2 cups chopped, loosely packed flat-leaf kale leaves

1/2 of a large tomato, chopped

2 medium pickling cucumbers, quartered lengthwise, then sliced into 1/2” ‘triangles’

1 tsp apple cider vinegar

1 small avocado, sliced

2 ears corn, lightly grilled, with kernels cut off

2 almond or whole-wheat flour tortillas, lightly toasted

Instructions:

  1. Rinse and dry the cod fillets and drizzle with 1-2 tsp olive oil.

  2. In a small bowl, combine spices and stir. Sprinkle half the spice mix on the cod.

  3. Grill the cod fillets until white all the way through and flaky.

  4. Combine the cucumbers, tomatoes, vinegar and remaining spice mix in a medium bowl. Toss gently to coat.

  5. Drizzle the remaining olive oil on the kale leaves and add a pinch (or 2) of salt. Toss to combine.

  6. To assemble, place 1 tortilla on a place and top with a piece of fish. Add a heaping spoonful of the dressed kale leaves to either side of the cod fillet. Top the kale leaves with a spoonful of the tomato-cucumber mixture. Sprinkle the corn kernels across the whole plated meal and garnish with the avocado slices.

Makes 2 servings.