- 2 lb cod
- 1/2 cup vegetable oil
- 3 tablespoons juice from a fresh lime (not pictured)
- 1.5 teaspoons ground cumin
- 5 teaspoons chili powder
- 1.5 teaspoons dried coriander
- 1 medium-sized garlic, minced
- salt to taste
- Salad, like a green cabbage salad.
Kitchen equipment needed
- Large skillet
- Large bowl
- Small(er) skillet
Preparation — 20 minutes
CLEAN and cut the cod into equal slices. If you’re using frozen fish like us, make sure to defrost the fish beforehand. PLACE the frozen cod into luke-warm water until defrosted. In the large bowl, mix vegetable oil, lime juice, chili powder, cumin, coriander, garlic and some salt to taste.
COAT the fish using the mixture, it’s best to use your hands for this. If you don’t want oils all over your hands, use non-powdered surgical gloves. TRANSFER the large bowl with fish to your refrigerator and let sit for about 15 minutes.
Putting the fish tacos together — 10 minutes
GRAB the fish from your refrigerator. HEAT up the large skillet without any oil or butter. This is because the fish is already nicely coated with vegetable oil (won’t smoke this way!). GRILL the fish over direct heat until firm, for about 2-3 minutes. TURN each piece of fish over and grill until cooked. Remember, the most important thing about baking fish is to leave it be. Don’t mess around with it too much, stir, move or turn the fish too much, and you’ll notice it falling apart.
GRILL tortillas about 15-30 seconds on each side. ADD salad, like a shredded green cabbage salad and place pieces of grilled cod on top of it.
Best served with a sour lime cream, quick and easy recipe below:
Ingredients for a sour lime cream
- 1/2 cup sour cream
- 1/2 tablespoon grated lime zest
- 2 tablespoons fresh lime juice
Mix all of the above ingredients together in a medium-sized bowl. Enjoy!