Ingredients
- Jalapeno Lime Marinade:
- 2-1/2 Tablespoons 2-1/2 Tablespoons cumin seeds
- 3 3 jalapeo chiles, stemmed and cut in half
- 2 cloves 2 cloves garlic
- 1 teaspoon 1 teaspoon salt
- 1 Tablespoon 1 Tablespoon freshly ground black pepper
- 1/4 cup 1/4 cup freshly squeezed lime juice
- 1 1 large bunch cilantro
- 1/2 cup 1/2 cup extra virgin olive oil
- 1-1/2 1-1/2 pounds wild Alaska Cod fillets
- 12 12 small (4 to 6-inch) corn tortillas, warmed*
- 6 6 lettuce leaves, torn in half
- 1 cup 1 cup high-quality, store-bought salsa fresca
- 1 cup 1 cup Border Guacamole (see recipe below), or high-quality, store-bought guacamole
- Lime wedges, for serving
Servings:
Units:
Instructions
- For the marinade, lightly toast cumin seeds in a dry skillet over low heat just until aroma is released, about 5 minutes. Transfer seeds to
- a blender. Add jalapeos, garlic, salt, pepper, and lime juice and puree until cumin seeds are finely ground. Add cilantro and olive oil and
- puree until smooth. Using hands, generously cover Alaska Cod entirely with marinade and let sit at room temperature for 20 minutes.
- Preheat a medium-hot grill, broiler oven, or pan on the stovetop over medium-high heat. Cook fish until nearly opaque throughout, about 2
- to 5 minutes per side, depending on thickness. Remove fish from heat, cool slightly, and pull apart into large flakes.
- To assemble tacos: Place warm tortillas on a work surface and line each with a piece of lettuce. Top with chunks of fish, a generous
- spoonful of salsa fresca, and guacamole. Serve immediately accompanied by lime wedges.
- * To warm, dip corn tortillas in water, shaking off excess. Toast, in batches, in a nonstick pan over moderate heat, about 1 minute per
- side. Wrap in towel to keep warm.
- Border Guacamole
- Makes 3 cups, or 6 appetizer servings
- 5 ripe avocados, preferably California Hass
- 6 Tablespoons chopped fresh cilantro
- 1 medium red onion, diced
- 4 jalapeo chiles, stemmed, seeded, and finely diced
- 3 Tablespoons freshly squeezed lime juice
- 1-1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- Cut the avocados in half. Remove the seeds, peel, quarter, and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add
- the remaining ingredients and combine with a fork. Serve immediately.
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