English25 min
Cod fish tacos
Seared cod with cabbage and lime cream, in corn tortillas. Four plates.
Keeps: Fridge 2d · Don't freeze. Eat cooked fish within 2 days. Don't refreeze it after it has been thawed.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
671
Calories
2,686 kcal in this batch
Protein
34.9 g
Fat
31.4 g
Carbs
68.7 g
Per serving stays put. Amounts follow the headcount.
Method
- 1
Cut the cod into thick strips. Pat them dry. Toss with half the salt, the chili powder, the cumin, and the paprika.
- 2
Shred the cabbage. Stir the mayonnaise with the juice of one lime and the rest of the salt.
- 3
Heat the oil in a wide skillet until it shimmers. Sear the cod in one layer, about 2 minutes a side, until it just turns opaque. Break it into large flakes.
- 4
Toss the cabbage with half of the lime cream.
- 5
Warm the tortillas in a dry pan, about 20 seconds a side.
- 6
Tortilla, fish, cabbage, the rest of the cream, and the cilantro.
- 7
Squeeze the other lime over the tacos.
Cook's notes
This is seared fish, not a fried batter. Cod flakes apart. Take it off when it just turns opaque or it dries into strings. Corn tortillas crack if they are cold. Warm them in a dry pan. The cabbage stays raw. A bottled taco sauce is mostly sugar. This cream is mayonnaise, lime, and salt.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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