Big 3 Fish Tacos

Ingredients

Yield:

8 servings

• Fish Tacos

  • 16 ea. 3 oz. Pieces of Cod Fillets (about 6” long
  • 4 oz. Cayenne Pepper
  • 8 oz. Paprika
  • 4 oz. Chili Powder
  • 2 oz. Garlic Salt
  • 2 oz. Onion Powder
  • 2 oz. Ground Black Pepper
  • 2 oz. Ground Cumin
  • 8 oz. Brown Sugar
  • 2 oz. Kosher Salt
  • 2 oz. Ground coriander
  • 16 ea. 8” Organic Corn Tortillas
  • 5 cups Napa Cabbage, finely shredded
  • 1 cup lightly packed fresh Cilantro Leaves
  • 2 Avocado, peeled and sliced thin
  • 2 cups Pico de Gallo
  • 1 cup Chipotle aioli
  • 2 cups black bean salad

• Chipotle Aioli

  • 1cup good quality mayonnaise
  • 2 tsp. chopped canned chipotle pepper
  • 2 tsp. chopped canned chipotle pepper
  • 4 tsp. fresh Lime juice
  • ½ tsp. salt

• Black Bean Salad

  • 2 cups of cooked black beans
  • 1/2 small red onion fine dice
  • 3 tbsp. Lime juice
  • 1/4 cup chopped cilantro
  • 2 jalapeños chilies diced
  • 1/2 tsp. salt

• Pico de Gallo

  • 3 large tomatoes small dice
  • 1 medium red onion small dice
  • 1/4 bunch of cilantro chopped
  • 2 Jalapenos small dice
  • 1 tsp of salt
  • 2 whole limes, juiced

Preparation

Difficulty:

Easy

Time:

45 Minutes 

 

1. Fish Tacos

   1. In a large bowl, combine the Napa cabbage with the cilantro leaves
   2. Mix together all dry spices in a bowl. Season the fish liberally with spices on all sides. Heat a heavy bottomed skillet over medium high heat and sear the Cod on all sides. Place the pan in a 400 Degree oven for 4-5 minutes.
   3. Heat a small pan over medium heat and add a little olive oil. Add tortilla, cooking and heating both sides
   4. Fill the tortillas evenly with Napa cabbage, chipotle aioli, half the Black Bean Salad, and half the Picco de Gallo. Place your cod on next then top with remaining Black Bean Salad, Picco de Gallo and sliced avocado
   5. Garnish with fresh Cilantro sprigs.

2. Chipotle Aioli

   1. Put all ingredients in a blender and blend until smooth

3. Black Bean Salad

   1. Mix all ingredients well

4. Pico de Gallo

   1. Make sure to wash the tomatoes, jalapenos, and cilantro. Combine all ingredients in a bowl, add salt, lemon juice and mix well.