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Crispy Fish Tacos

with Salsa Verde & Red Cabbage Slaw

Crispy Fish Tacos with Salsa Verde & Red Cabbage Slaw
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 700 calories

It’s taco night, chefs! In this recipe, you’ll make six traditional, delicious tacos using spiced, marinated cod. The best tacos are, of course, made from the best tortillas. The ones you’ll be using here are handmade using millennia-old techniques and freshly-milled corn. They’re simple, all-natural and incredibly tasty. We’re proud to bring them to you as the perfect foundation for this authentic, flavorful dish.

Crispy Fish Tacos with Salsa Verde & Red Cabbage Slaw ingredients
  • 2 Cod Fillets
  • 6 White Corn Tortillas
  • 2 Cloves Garlic
  • 2 Limes
  • 1 Avocado
  • 1 Large Bunch Cilantro
  • 1 Pound Red Cabbage
  • 1 Red Onion
  • ¾ Pound Tomatillos
  • 2 Ounces Radishes
  • 1 Tablespoon Fish Taco Spice Blend (Ancho Chile Powder, Chipotle Powder, Ground Coriander, Ground Cumin, Cocoa Powder & Rice Flour)
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Pat the fish fillets dry and cut into 6 equal pieces; coat each piece with the spice blend. Peel and mince the garlic. Using a peeler, remove the green rind of 1 of the limes, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter both limes. Roughly chop the cilantro leaves and stems. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and cut the onion in half; small dice one half and thinly slice the other. Remove and discard the papery skins of the tomatillos; medium dice the tomatillos. Thinly slice the radishes into rounds; place the rounds in a bowl of ice water.

Make the salsa verde:
2 Make the salsa verde:

In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and diced onion; season with salt and pepper. Cook 30 seconds to 1 minute, or until fragrant. Add the tomatillos and season with salt and pepper. Cook, smashing the tomatillos with a spoon, 8 to 10 minutes, or until thickened and saucy. Remove from heat. Add the lime zest, half the cilantro and the juice of 3 lime wedges; season with salt and pepper to taste.

Make the slaw:
3 Make the slaw:

While the salsa verde cooks, place the cabbage in a medium bowl; season with salt and pepper. Add the sliced onion, the juice of 3 lime wedges and all but a pinch of the remaining cilantro. Season with salt and pepper to taste; toss gently to coat.

Mash the avocado:
4 Mash the avocado:

While the salsa verde continues to cook, cut the avocado in half and remove the pit. Using a spoon, scoop the avocado out of the peel and into a medium bowl; discard the peel. Using a fork, mash the avocado until smooth. Add the juice of the remaining lime wedges; season with salt and pepper to taste.

Cook the fish:
5 Cook the fish:

In a medium pan (nonstick, if you have one), heat a thin layer of olive oil on medium-high until very hot. When the oil is hot enough that a piece of fish immediately sizzles when added to the pan, add the marinated fish pieces and cook 2 to 3 minutes per side, or until cooked through. Transfer to a plate and immediately season with salt. Carefully discard the cooking oil. wipe out the pan.

Warm the tortillas & plate your dish:
6 Warm the tortillas & plate your dish:

In the same pan, working in batches, warm the tortillas on medium for 20 to 30 seconds per side, or until soft and pliable. To plate your dish, fill each warmed tortilla with some of the mashed avocado, a piece of cooked fish and some of the salsa verde and slaw (you may have extra). Garnish each taco with the radish rounds (drain just before adding) and remaining cilantro. Serve with any remaining slaw on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Pat the fish fillets dry and cut into 6 equal pieces; coat each piece with the spice blend. Peel and mince the garlic. Using a peeler, remove the green rind of 1 of the limes, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter both limes. Roughly chop the cilantro leaves and stems. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and cut the onion in half; small dice one half and thinly slice the other. Remove and discard the papery skins of the tomatillos; medium dice the tomatillos. Thinly slice the radishes into rounds; place the rounds in a bowl of ice water.

2 Make the salsa verde:

In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and diced onion; season with salt and pepper. Cook 30 seconds to 1 minute, or until fragrant. Add the tomatillos and season with salt and pepper. Cook, smashing the tomatillos with a spoon, 8 to 10 minutes, or until thickened and saucy. Remove from heat. Add the lime zest, half the cilantro and the juice of 3 lime wedges; season with salt and pepper to taste.

Make the salsa verde:
Make the slaw:
3 Make the slaw:

While the salsa verde cooks, place the cabbage in a medium bowl; season with salt and pepper. Add the sliced onion, the juice of 3 lime wedges and all but a pinch of the remaining cilantro. Season with salt and pepper to taste; toss gently to coat.

4 Mash the avocado:

While the salsa verde continues to cook, cut the avocado in half and remove the pit. Using a spoon, scoop the avocado out of the peel and into a medium bowl; discard the peel. Using a fork, mash the avocado until smooth. Add the juice of the remaining lime wedges; season with salt and pepper to taste.

Mash the avocado:
Cook the fish:
5 Cook the fish:

In a medium pan (nonstick, if you have one), heat a thin layer of olive oil on medium-high until very hot. When the oil is hot enough that a piece of fish immediately sizzles when added to the pan, add the marinated fish pieces and cook 2 to 3 minutes per side, or until cooked through. Transfer to a plate and immediately season with salt. Carefully discard the cooking oil. wipe out the pan.

6 Warm the tortillas & plate your dish:

In the same pan, working in batches, warm the tortillas on medium for 20 to 30 seconds per side, or until soft and pliable. To plate your dish, fill each warmed tortilla with some of the mashed avocado, a piece of cooked fish and some of the salsa verde and slaw (you may have extra). Garnish each taco with the radish rounds (drain just before adding) and remaining cilantro. Serve with any remaining slaw on the side. Enjoy!

Warm the tortillas & plate your dish: