Having been raised in California, tacos & I go way back. They’re quick & easy to make, deliciously filling, & depending on how you prepare your taco, they can be pretty healthy for you. They can also be a great source of protein, carbohydrates, amino acids, & vegetables. I used Atlantic cod for my tacos & I’d highly encourage you to use cod to make this recipe, but tilapia or any other white fish (besides Swai) will do too. Cod is one of my favorites & is a great alternative to the overfished & very expensive sea bass.
May I remind you to cook your fish only when it has reached room temperature. If you’ve ever had trouble cooking fish in the past, it’s probably because it wasn’t at room temperature before you cooked it. Fish is very easy to overcook, so don’t make the mistake of trying to make this when the fish is very cold. Your goal is to maintain the cod’s natural flakiness, so don’t overcook your fish!
Note on Nutritional Values » Inaccurate. You won’t be using all of the cocoa seasoning nor will you be consuming all of the slaw. There’s more than enough for you to make 6 tacos out of the slaw, so unless you plan on eating all of it in one sitting, then there’s some accuracy to the NV. Also, depending on what kind of whole wheat tortillas you use will reflect a difference in how healthy/unhealthy your tacos are!
- 3 tsp coffee, ground
- 3 tsp cocoa powder, unsweetened
- 2 tsp coconut or palm sugar
- ½ tsp sea salt
- ¾ tsp cayenne
- ¼ tsp cumin
- 1 Tbsp vegetable oil
- 2 whole wheat tortillas
- 2 cod filets
- 1 Tbsp cilantro, chopped
- ½ avocado, sliced
- 1 Tbsp cherry tomatoes, chopped (salsa is a good alternative)
- 1 cup green or red cabbage, thinly sliced
- ½ cup red onion, thinly sliced
- ¼ cup cilantro, roughly chopped
- 2 tsp mayonnaise
- 2 limes, juiced
- 1¼ tsp honey
- ⅓ cup white vinegar
- salt to taste
- 1. Combine ingredients for cabbage slaw in a bowl, cover, & set aside.
- 2. Bring your cod to room temperature & sprinkle with sea salt. Combine the cocoa seasoning in a large mixing bowl. Place the room temperature filets into the mixing bowl & rub cocoa seasoning evenly on both sides.
- 3. Heat a medium sized skillet with oil on medium high, spreading oil about to cover the pan. Quickly heat the tortillas on each side for about 2 minutes to give it a nice crispiness. Pat down oil with a paper cloth.
- 4. Place both filets on the skillet & cook on medium high for no more than 2 minutes on each side. Remove from heat after both sides are finished & place them on a separate plate. Cook the fish one at a time if you're scared of overcooking the fish.
- 5. Assemble your taco! Layer your tortilla with the slaw, avocado, tomatoes/salsa, fish, & top with cilantro. Enjoy with a side of refried beans &/or Spanish rice.
- It's important you make the slaw first so that the vinegar can break down the cabbage & onions, rendering a nice picklin'!
- It's even MORE IMPORTANT that you cook the fish at ROOM TEMPERATURE. Not freshly thawed, not barely thawed, not frozen, not fresh out of the refrigerator, ROOM TEMPERATURE. The standard room temperature is 25º C (77º F), but if it's colder in your house & the fish is the same temperature as your kitchen's, then that's fine. You don't want to overcook fish. It's better to undercook it because at least you can toss it back onto the skillet for another minute rather than tossing it away because it's too dry.