Sunday, September 21, 2014

Fish Tacos with Avocado and Cabbage Topping

Fish tacos can be boring, lackluster, and a waste of calories.

Or they can be like these pictured above: surprising, moan-inducing, mouth-watering morsels that make your taste buds dance ecstatically.

I've had both kinds in restaurants up and down the California coast. But I've got to say, that this version is one I have perfected, at least to my tastes (and my beau's too). We're enthralled and entranced. May they do the same for you!

Fish Tacos with Avocado and Cabbage Topping
(serves 2)

2 corn tortillas per taco
1 tablespoon olive oil
1/2 lb cod cheeks (or cod if you can't get cheeks)
1 lemon
pinch cayenne
1 clove garlic, chopped

1 cup plain yogurt
3-4 tablespoons mayonnaise
2 teaspoons fish sauce
4 teaspoons lime juice, divided
1 avocado, cut in slices
1 cup shredded red cabbage
1 cup shredded green cabbage
1 carrot, shredded
handful of cilantro, minced

Marinade cod in juice of lemon, cayenne and chopped garlic for at least 20 minutes. Mix yogurt, mayonnaise, fish sauce and 2 tablespoons lime juice and pinch of salt. Add more mayonnaise to cut the taste of the yogurt. In separate bowl combine cabbages, carrots and cilantro and pour half of mayonnaise dressing over slaw and mix well and allow to marry.

Toast corn tortillas over open gas flame, 5 seconds per side to soften tortillas; keep warm wrapped in dish towel. Heat a skillet over high heat for a few minutes. Pour fish with marinade into skillet and cook on medium high heat until fish is cooked through and flakes apart. Swirl remaining lime juice over fish last few minutes it cooks. Spoon fish onto warmed tortillas, drizzle with mayonnaise dressing, top with avocado and slaw. Serve with your favorite hot sauce!


Recipes currently inspiring me:

Bengali Style Sweet and Sour Eggplant Chutney at ECurry!
How to Make Berry Shortcakes Cinnamon Spice and Everything Nice
Spicy Thai Peanut Vegetable Curry Noodles at Eats Well With Others

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