Ingredients
- For Tacos:
- 1pound 1pound Alaska cod, sliced into 1 ounce pieces
- 1/2 cup 1/2 cup fine-ground cornmeal
- Salt and pepper, to taste
- 2 Tablespoons 2 Tablespoons canola oil
- 1 cup 1 cup finely shredded iceberg lettuce
- 4 4 small (6-inch) flour tortillas
- 1 cup 1 cup roasted corn salsa (can substitute store bought)
- 1/2 cup 1/2 cup lime sour cream (recipe follows)
- 1 cup 1 cup guacamole (recipe follows, or use store bought)
- 1/2 cup 1/2 cup grated Oaxaca cheese (can substitute mozzarella or jack cheese)
- For Salsa:
- 1/2 cup 1/2 cup small diced tomato
- 1/2 cup 1/2 cup roasted corn kernels*
- 1 1 roasted jalapeo pepper*, seeded and finely diced
- 2 teaspoons 2 teaspoons red onion, finely diced
- 2 teaspoons 2 teaspoons cilantro, finely chopped
- 2 teaspoons 2 teaspoons extra-virgin olive oil
- Fresh lime juice to taste
- Salt and fresh-ground pepper, to taste
- Combine all ingredients in a medium bowl and toss gently, adding lime juice, salt, and pepper as needed.
- *Roast whole corn-on-the-cob on a grill until tender and slightly charred. Cool and cut kernels off of the cob. Roast the jalapeo in the
- same way until the skin is bubbly and charred. Remove skin under cool running water and discard.
- For Lime Sour Cream:
- 1/2 cup 1/2 cup sour cream
- 1 Tablespoon 1 Tablespoon fresh lime juice
- 1 teaspoon 1 teaspoon shallot, finely diced
- Salt, to taste
- Combine all ingredients in a small bowl as season as needed. Allow to rest for 1/2 hour, refrigerated, for flavors to infuse.
- For Guacamole:
- 1 1 large avocado, ripe
- 2 teaspoons 2 teaspoons Serrano pepper, finely diced
- 1 teaspoons 1 teaspoons minced garlic
- 1 Tablespoon 1 Tablespoon cilantro, finely chopped
- Lime juice, to taste
- Salt, to taste
- Remove the skin and seed from the avocado and in a medium bowl, mash until smooth. Add remaining ingredients and mix well. Season with lime
- juice and salt to taste.
Servings:
Units:
Instructions
- Season both sides of Alaska Cod with salt and pepper. Dredge fish in cornmeal to coat all sides; gently press into fish.
- In a large nonstick skillet, heat oil over medium-high heat (but not to smoking). Cook cod pieces until golden on both sides, turning once.
- Remove to paper towels to drain.
- Quickly warm tortillas over an open flame until warm and just tender.
- To assemble tacos: Place two tortillas on each plate. On each tortilla, spread guacamole on one half and sour cream on the other. Top with
- corn salsa and Alaska cod pieces; garnish with lettuce and Oaxaca cheese. Serve immediately.
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