Cod Tacos
I'll admit it. I'm twelve. The term fish tacos makes me giggle. However, they are also delicious. And easy. And do not need to be deep-fried to be awesome (I KNOW, but it's true).
Chris doesn't like fish at all, so I'm always looking for one-person fish recipes to have on the rare nights that he's out. In the past two months, that happened more often than not, so I got good at this recipe pretty quickly.
You could probably do this with any hearty, white fish - something that flakes easily but doesn't crumble. Cod fits the bill and it's easy to come by in MA, so I'm sticking with that for now. Since I'm a sucker for avocado and quick pickles, the condiments/sides really make this for me.
Cod Tacos for 1
adapted from Epicurious.com
Avocado Relish from Bobby Flay's Burgers, Fries and Shakes
Pickled Onions
1/4 red onion, thinly sliced
About 3/4 cups red vinegar
Avocado Relish
1 avocado
1/4 yellow onion, finely diced
small chunk dried ancho chili pepper, diced (to taste), or 1/8 - 1/4 tsp. chili powder
Juice of 1/2 lime
Salt and pepper to taste
Fish Tacos
1/2 lb. flaky white fish (like cod or mahi mahi)
1/8 cup olive oil
3/4 tsps. ancho chili powder
3/4 tsps. dried oregano or 1/2 tsp. fresh oregano
1/4 tsp. ground cumin
1/8 cup chopped cilantro
1 to 2 tortillas, depending on size
- Marinate pickled onions. Combine onion and vinegar in small bowl and set aside for at least 30 minutes.
- Marinate fish. Combine olive oil, chile powder, oregano, cumin, and cilantro in small bowl. Mix and add fish, coating well. Allow to marinate for at least 20 minutes.
- Make avocado relish. Combine all ingredients in small bowl while onions and fish are marinating.
- Cook fish. Heat a nonstick saute pan over medium-high heat. Place fish in hot pan and season with salt. No need to add oil, as the marinade should be enough. Cook fish on one side for 4 minutes without disturbing, then turn over and cook the other side for 2 minutes (I doubted this timing, but it was perfect).
- While fish is cooking, put tortillas on a plate between two moist paper towels. Microwave for 45 seconds on medium-high.
- When fish is done, remove pan from heat and flake the fish with a fork or spatula while still in the pan. Mix flakes with the marinade stuck to the pan.
- Assemble by spooning fish onto tortillas, then top with with onions and avocado relish. I usually add just a tiny dot of store-bought salsa to balance things out. Nom.
Chris doesn't like fish at all, so I'm always looking for one-person fish recipes to have on the rare nights that he's out. In the past two months, that happened more often than not, so I got good at this recipe pretty quickly.
You could probably do this with any hearty, white fish - something that flakes easily but doesn't crumble. Cod fits the bill and it's easy to come by in MA, so I'm sticking with that for now. Since I'm a sucker for avocado and quick pickles, the condiments/sides really make this for me.
Cod Tacos for 1
adapted from Epicurious.com
Avocado Relish from Bobby Flay's Burgers, Fries and Shakes
Pickled Onions
1/4 red onion, thinly sliced
About 3/4 cups red vinegar
Avocado Relish
1 avocado
1/4 yellow onion, finely diced
small chunk dried ancho chili pepper, diced (to taste), or 1/8 - 1/4 tsp. chili powder
Juice of 1/2 lime
Salt and pepper to taste
Fish Tacos
1/2 lb. flaky white fish (like cod or mahi mahi)
1/8 cup olive oil
3/4 tsps. ancho chili powder
3/4 tsps. dried oregano or 1/2 tsp. fresh oregano
1/4 tsp. ground cumin
1/8 cup chopped cilantro
1 to 2 tortillas, depending on size
- Marinate pickled onions. Combine onion and vinegar in small bowl and set aside for at least 30 minutes.
- Marinate fish. Combine olive oil, chile powder, oregano, cumin, and cilantro in small bowl. Mix and add fish, coating well. Allow to marinate for at least 20 minutes.
- Make avocado relish. Combine all ingredients in small bowl while onions and fish are marinating.
- Cook fish. Heat a nonstick saute pan over medium-high heat. Place fish in hot pan and season with salt. No need to add oil, as the marinade should be enough. Cook fish on one side for 4 minutes without disturbing, then turn over and cook the other side for 2 minutes (I doubted this timing, but it was perfect).
- While fish is cooking, put tortillas on a plate between two moist paper towels. Microwave for 45 seconds on medium-high.
- When fish is done, remove pan from heat and flake the fish with a fork or spatula while still in the pan. Mix flakes with the marinade stuck to the pan.
- Assemble by spooning fish onto tortillas, then top with with onions and avocado relish. I usually add just a tiny dot of store-bought salsa to balance things out. Nom.
aha! Good chicken!
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