GUEST BLOG- Perfect Fish Tacos

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 From blogger What's Gaby Cooking. This recipe was made by my daughter Katie during our recent family vacation in CO. The tortilla's were homemade by my talented daughter in law Jaime. Great night great food! Guacamole was homemade by my son Daniel. Salsa was homemade by my husband (see smoked salsa recipe on my blog)


For the Fish

1 1/4 pounds cod fish

olive for for drizzling

kosher salt and freshly cracked black pepper to taste

1/2 teaspoon red pepper flakes

1 lime

1 orange

8-10 corn tortillas warmed 

homemade guacamole 

homemade salsa


For the Curtido

  • 1/3 head green cabbage shredded (about 1 cup)
  • 1/3 head red cabbage shredded (about 1 cup)
  • 1 large carrot grated
  • 1/2 yellow onion thinly sliced
  • 1/2 cup apple cider vinegar or red wine vinegar
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes

Instructions

For the Fish

  • Preheat an indoor or outdoor grill or cast iron skillet over medium high heat.
  • Drizzle the cod dish with a touch of olive oil and season it with salt, pepper and red pepper flakes.
  • Grill the fish on the pre-heated grill for 5-6 minutes on each side until fully cooked. The fish should flake easily and there should be a golden brown crust.
  • Remove the fish from the grill and squeeze the fresh lime and orange juice over the fish. Adjust salt and pepper as needed.
  • To assemble, place a few large pieces of the flaked fish into a warmed tortilla, Top with a spoonful of guacamole, a bit of salsa and 2 tablespoons of the curtido. Serve immediately.

For the Curtido

  • Combine the cabbage, carrot, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir.
  • Cover and refrigerate for at least 2 hours before serving.

Notes

The curtido needs to be made ahead of time - at least 2 hours. Once you've made it, it can stay in the fridge for up to 3 days.


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