After 4 days of eating everything that wasn’t tied down (so. much. food), Jerry & I a) didn’t want to go out to eat on Sunday & b) wanted something lite for dinner.
I had some cod in the freezer so I decided fish tacos would be a good idea. We are both partial to the grilled version vs. the breaded, fried version. It was kinda ugly out so I skipped the grill and just browned them in the skillet.
Here is the recipe I used:
1 lb of cod (or other white flaky fish)
For those of you who are sticklers for details, I defrosted the fish, sprayed it with non-stick spray and sprinkled taco seasoning on both sides. Then I headed a drizzle of EVOO in a large skillet and cooked on medium high for 3-4 min per side. Once it was cooked, I just chunked it up with the spatula and sautéed it around in the pan. Throw it on a corn tortilla, top with slaw & a chunk of avocado and eat. Done & done!
I made a simple slaw out of packaged coleslaw mix (why would you ever buy a whole cabbage for slaw?? Convenience for the win!)
2 limes, juiced
1 clove garlic, minced
1 jalapeno, seeded and minced
1/4 cup EVOO
salt & pepper to taste
Whisk dressing in a large bowl. Add coleslaw mix, 1/2 bunch of cilantro, rough chopped, and 1/2 a bunch of scallions, diced. Toss to combine. It’s better if it sits overnight.
Simple and delicious!