Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, cod tacos. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Cod tacos is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Cod tacos is something which I have loved my whole life.
Cod Fish Tacos These fish tacos have a delicious crisp cabbage and carrot slaw, then drizzled with a lightened up chili-lime sauce. Pan grilled cod tacos are nutritious on their own, but when topped with slaw and avocado cream sauce one taco is a complete meal! These fish tacos are seasoned cod fillets (you can honestly use any white fish) seared to perfection, then layered with a corn cabbage slaw, a drizzle of creamy fish taco sauce, and topped with avocado slices and a squeeze of lime. In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
To get started with this recipe, we have to first prepare a few ingredients. You can have cod tacos using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Cod tacos:
- Take 1 kg cod cut into strips
- Prepare 250-300 g flour
- Take 4 tsp paprika
- Make ready 4 tsp ground peper
- Get 360 ml beer
- Prepare 2 eggs
- Make ready Olive oil
- Make ready Salt
- Prepare 15-20 flour or corn home made tortillas
- Get Fittings
- Get 1 cup mayonnaise
- Take 2 tbsp sriracha sauce
- Make ready 1 small cabbage, thinly sliced
- Get 1 red onion shredded
- Prepare 1 handful chopped coriander
- Prepare 1 avocado, sliced
- Take 2 limes cut into wedges
Remove the fish and tortillas from the. No grill, no deep-fryer, no problemo. Our summery tacos rely on our go-to fish-cooking method—slow-roast, baby!—for tender, flaky fish every time. Because white fish (think cod or tilapia) is.
Instructions to make Cod tacos:
- Put the flour, paprika, pepper and salt in a bowl. Transfer half of the mixture to a plate and reserve. Add the egg and beer to the the first bowl and mix until you get a smooth dough. Reserve.
- Shred the onion and put it in a bowl with water, so that its sharpness is lower. Also shred the cabbage, and cut the avocado into slices. Combine the mayonnaise with the the sriracha sauce and remove until the mixture is homogeneous. Cut the lime into wedges and chop the coriander. Reserve all until the end, when you prepare the tacos.
- Heat the oil (make sure you put enough!) in a deep pot. Pass the fish strips through the prepared flour in a plate, transfer them to the bowl with the dough and mix to cover. Take one strip of fish at a time, drain it and roll again in the prepared flour plate to cover well.
- Put the fish strips to the hot oil. Turn as needed until golden brown on all sides (around 3 minutes). Transfer to a plate lined with paper napkins to drain the oil.
- For each taco. Top with cabbage, 1 strip of fish, prepared mayonnaise, onion, avocado and coriander - Serve with lemon wedges
Our summery tacos rely on our go-to fish-cooking method—slow-roast, baby!—for tender, flaky fish every time. Because white fish (think cod or tilapia) is. Cod is usually one of the most economical choices of fish! It is a white fish that is on the fishy side but takes on the flavor of spices that are used! Tilapia is a great option for fish tacos as well.
So that’s going to wrap it up with this special food cod tacos recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
