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Kitchen Notebook

February 14, 2019

Fish Tacos with Radish Carrot Slaw

40 Mins

 

  • 1 pack Pacific Cod, defrosted and patted dry
  • 4 Radishes, shredded
  • 2 Carrots, shredded
  • ¼ Red Onion, sliced thinly
  • 1/2 cup Cilantro, chopped
  • 8 Tortillas
  • 3 Tbsp Lime juice
  • 2 Tbsp Olive Oil
  • Sea Salt

In a small mixing bowl, combine the radish, onion and carrot with the lime juice and 1 tablespoon olive oil. Season with sea salt and pepper, to taste; and set aside.


Heat 1 tablespoon olive oil in a large sauté pan over a medium flame until hot. Lightly season the cod with salt and add to the pan. Cook for 8-12 minutes, flipping halfway through, until fish is completely opaque. Break up slightly with a spoon or spatula and set aside.


While the fish is cooking, heat the tortillas, 1-2 at a time, for a few seconds in a large dry sauté pan over a low flame, flipping each once. Remove to a plate and cover with a towel to keep warm.


Use 2 tortillas for each taco to avoid them breaking apart. For each taco, spoon 1/4 of the cod onto 2 stacked tortillas. Garnish with the slaw, cilantro and another squeeze of lime if desired. Repeat with the remaining tortillas.




40 Mins Fish

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40 Mins Fish


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