Ingredients
- 1-1/2 1-1/2 pounds Alaska Cod fillets, fresh or thawed
- 1/4 cup 1/4 cup fresh lime juice
- 1/4 cup 1/4 cup rice wine vinegar
- 3 Tablespoons 3 Tablespoons Thai fish sauce
- 1 Tablespoon 1 Tablespoon sambal or sriracha
- 2 Tablespoons 2 Tablespoons palm sugar or brown sugar
- 1/3 cup 1/3 cup canola oil
- Slaw:
- 1 cup 1 cup peeled and shredded green papaya
- 1 cup 1 cup finely shredded Napa cabbage
- 1 1 Roma tomato, halved lengthwise and thinly sliced
- 1/3 cup 1/3 cup finely shredded carrot
- 1/4 cup 1/4 cup snipped cilantro leaves
- 3 Tablespoons 3 Tablespoons slivered mint leaves
- Crema:
- 1/2 cup 1/2 cup Mexican crema (sour cream or mayonnaise)
- 2 teaspoons 2 teaspoons sambal or sriracha
- 1 teaspoon 1 teaspoon fresh lime juice
- 8 8 small (6-inch) corn tortillas, warmed
Servings:
Units:
Instructions
- Place Alaska Codfillets in shallow glass dish. Whisk together lime juice, vinegar, fish sauce, sambal, sugar and oil. Pour half the mixture
- over fish and reserve remaining for slaw. Let fish marinate15 minutes.
- For Slaw: Combine green papaya, cabbage, tomato, carrot, cilantro and mint. Toss with reserved dressing until combined.
- For Crema: Whisk together crema, sambal and lime juice. Refrigerate until serving.
- Preheat grill or grill pan to medium-high heat. Remove fish from marinade and grill until barely done, 2 to 5 minutes per side, depending
- on thickness. Cook just until opaque throughout. Remove fish from grill and break into large chunks.
- To assemble tacos: Line each tortilla with Green Papaya Slaw. Top with chunks of fish and drizzle with Sambal Crema. Serve immediately.
- Cook's Tip: Alaska Halibut is also excellent in this recipe!
- Winning Recipe, 1st Ever Wild Alaska Fish Taco RecipeContest
Recipe Notes
Recipe by Edwina Gadsby, Great Falls, Montana
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