I love fish taco's. Being crazy about cabbage might have something to do with it and I truly enjoy watching my kids eating vegetables while not grumbling. This is a lazy meal since Trader Joe's now carries cut and vacuumed sealed frozen wild cod. I have made my own corn tortilla's in the past with my fabulous tortilla press; however, I opted for store made this time.
from: Kitchen Life Real Food for Real Families - Even Yours
by Art Smith
severs 5 with left overs for lunch for 2
5T low fat mayonnaise
1 lime zest and juice
3 cups shredded cabbage
3 carrots shredded
2 scallions chopped white and green parts
2T chopped cilantro
salt and freshly ground pepper to taste
~ mix mayonnaise, lime zest and juice in a medium bowl. Add cabbage, carrots, scallions and cilantro - mix well. Season with salt and pepper.
3T olive oil
3 lbs of wild cod, cut into bite size portions
chile powder to taste
salt to taste
1/2 cup all purpose flour
~ Put chili powder, salt and flour in a large zip-lock bag.
~ Add a third of the fish to bag at a time and shake to coat.
~ Heat large cast iron skillet over medium heat.
~ Add oil and heat to warm but not smoking.
~ Put coated cod in skillet. Take care not to crowd the nuggets.
~ Brown turning once about 6-8 minutes.
~ Transfer to plate
~heat tortillas over gas flame until desired color is achieved
Very good, received a thumbs up rating from the crowd.