YOU COD ME AT TACO
Coconut and a whole lot of lime—these tacos didn’t just show up; they fucking arrived.
MEXICO KNOWS HOW TO BRING THE HEAT, AND THESE COD TACOS ARE PROOF THAT SIMPLE DOESN’T MEAN BORING. WE’RE TALKING BUTTERY, SPICE-RUBBED COD SEARED TO PERFECTION, NESTLED IN WARM TORTILLAS, AND TOPPED WITH A MANGO SALSA THAT’S AS BOLD AS IT IS REFRESHING. THE CREAMY COCONUT AND ZESTY LIME TIE IT ALL TOGETHER, MAKING EACH BITE A TROPICAL VACATION YOU DIDN’T KNOW YOU NEEDED. IT’S BRIGHT, IT’S FIERY, AND IT’S GOT JUST ENOUGH ATTITUDE TO MAKE YOU QUESTION WHY YOU EVER DOUBTED FISH TACOS IN THE FIRST PLACE. PAIR WITH A COLD BEER, TEQUILA, A SUNNY DAY, AND ZERO REGRETS.
FEEDS 4 II TIME: 15 MINS II DIFFICULTY: WAT CHU TACO ABOUT?
INGREDIENTS
For the fish:
400gr or aprox. 4 cod fillets (or any white fish)
200ml coconut milk
Zest of 1 lime
2 tbsp butter
1 shallot, finely chopped
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 garlic clove finely minced
Salt and pepper, to taste
For the Mango Salsa:
1 ripe mango, diced
1 shallot, finely chopped
1 red chili, finely chopped
Pickled jalapeños, chopped, to taste
Juice of 1 lime
Fresh cilantro, chopped
For the Tacos:
8 small corn, or flour, tortillas
GET COOKING
Start by preparing the rub mix by combining olive oil, cumin, smoked paprika, garlic, salt, and pepper. Pat the cod fillets dry, then rub the mixture generously onto both sides of the fish. Heat butter in a large frying pan over medium heat and fry the cod for 3-4 minutes on each side, or until golden and flaky. Remove the cod from the pan and set it aside.
In the same pan, add the shallot and fry for a couple of minutes until soft, pour in the coconut milk and lime zest. Let it simmer for 3-5 minutes until slightly thickened. Return the cod to the pan to coat it in the sauce, then remove from heat.
To make the mango salsa, combine the diced mango, shallot, red chili, pickled jalapeños, lime juice, and cilantro in a bowl. Mix well and set aside.
Warm the tortillas in a dry pan or microwave. Assemble the tacos by flaking the cod into pieces and placing them onto the tortillas. Top with the mango salsa and serve immediately.
Fuck yeah! Enjoy!
