The Corporate Cookbook

About This Recipe:

Aside from tacos Al Pastor, Baja fish tacos are my go to taco order. Of course regular Baja fish tacos are battered and deep fried, but since it’s January 5th, I thought that I would make a still delicious, but lighter version using pan seared cod. This recipe requires a bit of chopping and prep work, but the actual cooking is super minimal. The cabbage slaw adds a really nice crunch and tangy flavor, and the spicy yogurt sauce is a healthier version of the usual mayonnaise and sour cream medley. Make sure to get a thicker piece of cod to ensure that the strips don’t fall apart when you cook them since cod is super flaky. Other than that, this recipe is fool proof.

Enjoy!

Ingredients (4 servings)

-1 lb cod, cut into thick strips
-12 taco sized flour tortillas
-2 limes, cut into wedges for serving
-Olive oil

Cod Seasonings
-1 tsp chili powder
-1/2 tsp garlic powder
-1/2 tsp cumin
-Salt and pepper

Cabbage Slaw
-8 oz shredded red cabbage
-1/4 cup onions, finely chopped
-1/4 cup cilantro, finely chopped
-2 tbls red wine vinegar
-2 tbls cider vinegar
-2 tbls honey or agave
-Salt and pepper

Sauce
-1 cup Greek yogurt
-1/2 lime, juiced
-1 tbl chili in adobo sauce or 1/4 tsp cayenne pepper or hot sauce
-Salt and pepper

Instructions (30 minutes) 

1. In a large container, add in all of the cabbage slaw ingredients and shake thoroughly to evenly mix and coat. This is best done in advance for at least 30 minutes or longer so that the cabbage can marinate in the vinaigrette.
2. In a small bowl, stir together all of the sauce ingredients.
3. Mix together the cod seasonings and sprinkle on both sides of the fish strips. In a skillet over medium high heat, pour in 1-2 tbls of olive oil and cook both sides for about 3-4 minutes.
4. Serve on tortillas with the cabbage slaw and sauce, and lime wedges on the side.