Fish Taco Recipe

Wash and pat dry the 12 ounces cod fillets. Cut into smaller pieces if this makes it easier to work with.

Combine the 1/3 cup Canola oil, 3 tablespoons lime juice, 1/2 teaspoon ancho chili powder, 2 tablespoons water and 1 teaspoon honey in a shallow baking dish or pie plate. Add the cod and place in refrigerator for 15 minutes. Flip to other side and return to refrigerate for additional 15 minutes.

Coat a frying pan with cooking spray and heat over medium heat. Place the cod fillets in the pan, 3 minutes on each side, or until they flake easily with a fork. Remove from pan and slice in ½ thin strips. Set aside.

Combine the 1 teaspoon hot pepper sauce, 1/3 cup white vinegar, 1/3 cup cider vinegar, 1 1/2 tablespoons brown sugar 1 teaspoon sea salt salt, 1/2 teaspoon cayenne pepper, 1/2 teaspoon ancho chili powder, and 1/2 teaspoon black pepper. Whisk well and set aside.

Wrap the 12 small corn or flour tortillas in aluminum foil and place in oven on low heat to warm. You can also heat up a small amount of oil in a large frying pan and heat them on either side for 20 seconds. Don’t go too long or else they will crisp instead of being flexible.

Combine the 2 tablespoons extra virgin olive oil in a small bowl and whisk with 1 teaspoon cumin and Dash of fine sea salt. Baste onto corn or flour tortillas before assembling.

To serve you can place in an assembly line along a counter for guests to make their own or you can place a strip or two of fish, shredded cabbage and a slice of avocado in each tortilla and then place the other fixings on the side. Drizzle hot sauce in the taco or place a small bowl on each plate for dipping. These can get messy- you’ll be tempted, but don’t put too much in one taco! Garnish with lime wedges, squeeze on top of tacos.

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