Alaskan Cod Fish Tacos

By Chef Laura Published: October 20, 2014

• Yield: 6 small tacos (2-3 Servings)
• Prep: 15 mins
• Cook: 10 mins
• Ready In: 25 mins

In this delicious recipe, chef Laura first cooks the pico de gallo and then the cod cooks in that - resulting in a remarkably flavorful dish!

Ingredients

• 2 T vegetable oil
• 2 large cloves garlic minced
• 1/2 one large Serrano pepper finely chopped
• 1 t oregano dried
• 1/4 cup red onion finely chopped
• 2 large Roma Tomatoes medium dice
• 1 t Cumin ground
• 1 t Kosher salt
• 8 oz Alaskan True Cod medium dice
• 1 cup red cabbage shredded
• 1 T chipotle puree
• 1/4 cup Mexican Crema may substitute Sour Cream
• 12 ea corn tortillas street taco size
• 1 ea limes sliced

Instructions

1. Toss Alaskan with cumin and salt. Set aside. Combine crema with chipotle puree and season to taste. Set aside.
   
2. Heat a large saute pan over medium high heat. When hot, add oil. When oil begins to shimmer, add garlic, Serrano pepper and oregano. Cook until aromatic, about 45 seconds.
   
3. Add onion and cook until translucent, about 2 minutes. Add tomato and cook an additional two minutes or until tomatoes release more of their juice.
   
4. Add Alaskan Cod and saute until nealy cooked through, about 3 minutes. Remove from heat.
   
5. Place 6 stacks of 2 tortillas each on plates. Top with a little shredded red cabbage. Portion Cod mixture over the cabbage. Drizzle with the chipotle crema and serve immediately with lime slices.
   

• Cuisine: Seafood
• Course: Entrée
• Skill Level: Easy