Cod Fish Tacos Food

COD FISH TACOS

Steps:

• Season fish with salt, ground cumin and Tajin.
• Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.
• Toss the slaw ingredients and keep cold.
• Place on preheated skillet and spray with olive oil, cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks.
• Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm.
• Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges.

THE BEST COD FISH TACOS

Steps:

• To marinate the fish, combine oil, lemon juice, paprika, cayenne pepper, cumin, and salt. Add the fish fillet and coat well. Marinate for at least 30 minutes.
• Meanwhile make the sauce by combining the yogurt, mayonnaise, lemon juice, paprika, and salt. Mix them until creamy and smooth and set aside.
• Combine the "to make slaw" ingredients in a bowl and set aside.
• Heat a skillet and place the marinated fish. Sear the fish and cook for 3-5 minutes until the fish is completely done. Remove the fish fillets to a plate and break them into chunks.
• To assemble the tortillas; char the corn tortillas on an open flame. Place the tortilla on a plate, add some chunks of fish, add a tablespoon of slaw and drizzle the prepared sauce on top.
• Garnish with jalapenos and cilantro before serving.

FISH TACOS

Steps:

• Combine the cabbage, scallion, and jalapeno, if using, in a medium bowl.
• Cut the fish into strips. Combine the fish with the lime zest and juice, pimenton, garlic, oil and salt, to taste, in a medium bowl. This can be done a day ahead, covered and refrigerated.
• In a small bowl, combine the vinegar, honey and oil. Add to the cabbage mixture and toss until well dressed. Season with salt, to taste. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use.
• To cook and assemble:
• Preheat the oven to 350 degrees F. Wrap the tortillas in foil.
• Put the fish strips on a parchment-lined baking sheet. Put the fish and tortillas in the preheated oven for 8 to 10 minutes.
• While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.
• Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw. Repeat with remaining ingredients and serve.

FISH TACOS

Steps:

• Preheat the oven to 400 degrees F. Combine the chili powder, cumin, garlic powder, onion powder, paprika, and salt in a medium bowl.
• Place the cod on a sheet pan and rub generously on both sides with the spice mixture. Bake for 12 to 15 minutes, until the fish is flaky and cooked through. Remove from the oven.
• In a large skillet or directly over a gas burner at medium heat, warm the tortillas briefly, flipping once with tongs. Place on plates.
• Break the fish into large chunks and divide among the tortillas. Top with the avocado slices, cilantro, and cabbage and serve with lime wedges.

FISH TACOS WITH BAJA SAUCE

Steps:

• To make the sauce, put all of its ingredients in a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed.
• To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the cod and toss well. Fry the cod in a non-stick frying pan over a high heat for 5 mins until beginning to flake, but not falling apart. Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of our curtido and our tomatillo salsa.

FISH TACOS

Steps:

• Marinate the Onion
• Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.
• Marinate the Fish
• Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.
• Cook the Fish
• Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.
• Heat the Tortillas
• Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
• Assemble and Serve
• To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the marinated onions. Serve accompanied by Mexican crema and salsa.
• Garnish with lime wedges and cilantro sprigs.

FISH TACOS

Steps:

• Combine sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
• Combine fish, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet.
• Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until cod flakes easily when tested with a fork.
• Fill taco shells with fish mixture.
• Top with toppings.

BAKED COD FISH TACOS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.
• Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl.
• Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
• Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.

COD FISH TACOS

Steps:

• Preheat broiler to high, with oven rack positioned 6 inches from heat. Line a large, rimmed baking sheet with foil.
• Cut lime in half crosswise. Juice 1 lime half into a medium bowl and cut the remaining lime half into wedges for garnish. Add cabbage, cilantro, sour cream, 1/2 teaspoon cumin and 1/4 teaspoon salt to the bowl with the lime juice and use your hands to mix and gently massage the cabbage until evenly combined. Set aside.
• Thoroughly pat fish dry with paper towels and place on the prepared baking sheet. Coat evenly with hot sauce and season all over with chili powder and the remaining 1/2 teaspoon cumin and 1/4 teaspoon salt. Broil until the fish is lightly charred and cooked through and a thermometer inserted in the thickest portion registers 145°F, 4 to 6 minutes. Remove from oven and flake with a fork.
• Divide the fish and the cabbage slaw evenly among tortillas; sprinkle with additional cilantro and drizzle with additional hot sauce, if desired.

CRISPY FISH TACOS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Beat eggs, milk, and taco seasoning together in a bowl using a whisk or a fork. Place panko bread crumbs in a separate bowl.
• Coat each piece of cod in egg batter, followed by bread crumbs.
• Place cod in hot oil and fry until golden brown and flaky, flipping halfway through if using a saucepan, 4 to 8 minutes, depending on size and fry method. Transfer to a platter covered with paper towels to drain. Keep warm.
• Warm tortillas in a microwave oven, 30 seconds to 1 minute.
• Divide fish evenly between tortillas. Top tacos evenly with sour cream; squeeze lime juice over each. Top each with cabbage, tomato, onion, bell pepper, and avocado, in that order. Squeeze additional lime juice over each taco and serve.

CHIPOTLE COD TACOS

Steps:

• Heat oven to 200C/180C fan/gas 6. Slice the cod into 2cm chunks and toss with the chipotle paste, lime juice and olive oil. Leave to marinate while you make the slaw. Mix all the slaw ingredients together, season and set aside.
• Put the cod on a baking tray and roast for 10-12 mins until flaking apart. About 4 mins before the cooking time is up, put the taco shells on a separate tray in the oven to warm through.
• Serve the tacos filled with the cod and a spoonful of the slaw. Serve the extra slaw on the side.

CAP'N CRUNCH COD (FISH) TACOS BY FOOD DUDES

Steps:

• For slaw, in small bowl, whisk mayo, lime juice and zest, and honey.
• In medium bowl, combine slaw or cabbage, mango, carrot, cucumber, onion and cilantro. Toss well. Add mayo mixture. Toss until well-mixed. Refrigerate until ready to use.
• For guacamole, in bowl, combine avocado, garlic, onion, lemon, salt and hot sauce. Mash roughly with fork. If needed, place plastic wrap directly on surface and refrigerate for up to several hours until ready to use.
• For cod tacos, put flour in shallow bowl. Season with salt and pepper.
• In second bowl, whisk eggs and milk.
• Put cereal in food processor. Process into fine crumbs. Place in shallow bowl.
• Put cod pieces in flour, tossing to coat. Dip in egg mixture, shaking off excess. Put in cereal crumbs; toss until well-coated. Transfer to clean plate.
• In large cast-iron skillet, heat 1-inch (2.5-cm) oil over medium-high. Add cod. Cook, turning once, until outside is golden and inside is just cooked through, about 1 to 2 minutes depending on thickness of your pieces. Drain on paper towels.
• To assemble tacos, lay each tortilla on plate. Top with small pile slaw, dollop guacamole and about 3 pieces cod.