I’ve only become a fan of tacos in the past year and prefer fish over chicken or beef. I’ve tried this recipe with cod. Crab would be another good choice. The list of ingredients seems long but it’s quick to prepare and serve. I usually make guacamole with diced tomato but because this recipe includes fresh salsa you can leave out the tomato.

recipe:

1. corn: preheat oven to 350 degrees. roast corn with husks for 30 min.
2. cabbage: combine cabbage, salt, pepper, minced jalapeno, mayo, sour cream, 1 tbsp lime juice and set aside
3. salsa: combine tomato, chives, red onion, salt, pepper, 1 tbsp lime juice and set aside
4. guacamole: combine garlic, cumin, salt, pepper, avocado, 1 tbsp lime juice and set aside
5. tortilla: heat each tortilla over high heat in cast iron skillet for 1-2 minutes each
6. fish: salt, pepper, and flour cod. sear in non-stick skillet with remaining jalapeno until fish is opaque. discard jalapeno.

Serve corn with butter and assemble tacos.

ingredients: (serves 2)

3/4 lb cod fish cut into 2-3″ long pieces, 1/2″ thick
6 small corn tortillas
4oz thinly shredded red cabbage
1 scallion
1 tsp mayo
1 tsp sour cream
1 jalapeno pepper, 1/2 minced and 1/2 cut into thin strips
1 large tomato or 1/2 pkg cherry tomato diced
1 tbsp chives
1 tbsp red onion
3 tbsp lime juice
2 ears of corn
2 tbsp butter
2 tbsp flour
2 tbsp olive or canola oil
2 avocados diced and mashed or lightly pulsed in blender
2 cloves minced garlic
pinch cumin
salt
pepper