Add avocado oil to pan once hot and immediately add season cod.Heat a large non-skillet skillet to medium high heat.Season both sides of cod with spice blend and gently rub in.To a small bowl, add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon ancho chili powder and 1/4 teaspoon ground black pepper.Blend until smooth and looks like a puree or dressing. To a food processor add, avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1.5 tablespoons of lime juice, red wine vinegar, olive oil and salt.To a large bowl, add green cabbage, purple cabbage, 2 tablespoons of lime juice, cilantro, honey, salt and pepper.Assemble Baja Fish Tacos: To one heated corn tortilla add 2 tablespoons of avocado crema, 1/3 cup slaw, 2 oz.Heat corn tortillas: heat a skillet to medium high heat, spray both sides of tortilla with cooking spray and cook for 1-2 minutes on either side until browned.(the cod is done when it is still white in the center and gently flakes apart) Remove cod from pan and set on a plate to rest. Add avocado oil to pan once hot and immediately add season cod. Pan Sear Fish: Heat a large non-stick skillet to medium high heat.Season both sides of cod with spice blend and gently rub in. Make Seasoning for Fish Tacos: To a small bowl, add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon ancho chili powder and 1/4 teaspoon ground black pepper.Prepare Avocado Crema: To a food processor add, avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1.5 tablespoons of lime juice, red wine vinegar, olive oil and salt.Make Cilantro Lime Cabbage Slaw: To a large bowl, add green cabbage, purple cabbage, 2 tablespoons of lime juice, cilantro, honey, salt and pepper.And in this case, there is no frying so it’s even easier! All you need to do is make the components and then assemble! Making Baja Fish Tacos is easier than you think.
0 Comments
Leave a Reply. |