- 3 spoons of olive oil
- Juice of 1 lime
- 1 tsp. paprika
- 1/2 tsp. ground cumin
- 1 1/2 lb. cod (or other flaky white fish)
- Salt and freshly ground black pepper
- 1 avocado
- 4 spoons Friends n Family Tomatillo Salsa
- Flour Tortillas
FOR THE SLAW:
- Dressing:1/3 mayonnaise, 1/3 sour cream, 1/3 lime juice
- Freshly chopped cilantro
- 1 bag of cabbage slaw
Heat the oven to 350 F degrees. In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder and cumin. Add cod, tossing until evenly coated. Let marinate 15 minutes.
Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, sour cream, lime juice, and cilantro- we like one third of each and prefer more lemon than mayonnaise taste. Season with salt and pepper.
Guacamole: make by mixing avocado with three or four spoons of our Tomatillo salsa. Season with salt. You can add some sunflower seeds or hemp seeds if you have any. It is great snack on it’s own or creamy addition to fish tacos.
Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down to baking dish. Cut one lime in 6 wedges and add the pan together with the fish. Bake for 15 min. Let it cool off for few min and it is ready!
We love using flour tortillas for these tacos since they don't break that easily and taste better with creamy slow flavors. Assemble: Serve fish over grilled tortillas with coleslaw, guacamole and few cilantro leaves. Squeeze lime juice on top and add more tomatillo salsa or tomato/habanero or smoky morita or all three flavors.
Pairs well with crisp white wine like Muscadet, Sancerre or Txakoli.