Ingredients
- 1 1 jalapeo pepper
- 1 oz. 1 oz. olive oil, divided
- Salt, to taste
- 2 2 large avocados, seeded and sliced
- 6 6 sprigs fresh cilantro, divided
- 3 3 limes, divided
- 1/4 1/4 to 1/2 cup chopped red onion, to taste
- 1/2 1/2 green bell pepper, diced
- 2 2 green onions, sliced
- 1 can 1 can (14.5 oz.) diced tomatoes, drained
- 1 pound 1 pound Wild Alaska Cod fillets
- 1 1 to 2 Tablespoons Creole seasoning, to taste
- 6 6 large (8-inch) flour tortillas
Servings:
Units:
Instructions
- Preheat grill or heavy pan to medium heat. Rub or brush the jalapeo with 1 teaspoon olive oil, sprinkle with salt and place on the grill or
- in pan. Rotate the jalapeo until it is roasted and tender on all sides. Cool slightly. Using gloves to protect from burning, peel the
- pepper, slice lengthwise and remove the seeds.
- In a food processor, add half or all of the jalapeo (if spicier is preferred), avocado, half of the cilantro and the juice of half a lime.
- Pulse the mixture to the desired texture (less for chunkier or more for creamy) and season to taste with salt. Place in a bowl, cover and
- reserve.
- Clean the food processor, then add the red onion, bell pepper, green onions, canned tomato, remaining cilantro and juice of two limes.
- Pulse the mixture until your desired texture for salsa. Season to taste with salt.
- Slice the Alaska Cod fillets crosswise into 1-inch wide strips; then place in a bowl. Sprinkle on Creole seasoning, add remaining olive oil
- and toss to coat. Grill or pan-fry until fish is opaque throughout; remove from heat.
- To assemble tacos: Microwave tortillas until warm, about 1 minute. Spread each tortilla with 2 to 3 tablespoons avocado puree, followed by
- cod pieces, then top with 1/4 cup fresh salsa. Roll up or fold over the tortillas to eat.
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