Ingredients
Scale
Cocoa Seasoning
- 1 Tbsp coffee, ground
- 3 tsp cocoa powder, unsweetened
- 2 tsp coconut or palm sugar or honey
- ½ tsp sea salt
- ¾ tsp cayenne
- ¼ tsp cumin
Fish Taco
- 1 Tbsp vegetable oil
- 2 whole-wheat tortillas
- 2 cod fillets
- 1 Tbsp cilantro, chopped
- ½ avocado, sliced
- 1 Tbsp cherry tomatoes, chopped (salsa is a good alternative)
Cabbage Slaw
- 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
Instructions
- Combine ingredients for cabbage slaw in a bowl, cover, & set aside.
- 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.
- 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 paper cloth.
- 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.
- 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.
Notes
- It’s important you make the slaw first so that the vinegar can break down the cabbage & onions, rendering a nice picklin’!
- Cook fish at ROOM TEMPERATURE. Not freshly thawed, not barely thawed, not frozen, not fresh out of the refrigerator, ROOM TEMPERATURE.
- Prep Time: 20
- Cook Time: 10
- Category: Mains
- Method: Pan-Fry
- Cuisine: Latin