CLASSIC FISH TACOS

Ingredienser

1½ pounds fresh cod, cut into 3-inch pieces

Kosher salt

Freshly ground black pepper

4 tablespoons pure olive oil

1 lime, halved

1 cup shredded red or green cabbage

¼ cup Cumin Crema (this page)

¼ cup chopped fresh cilantro

8 6-inch corn tortillas

¼ cup Pico de Gallo (this page)

Vejledning

Pat the cod dry with paper towels and season it with salt and pepper. In a large pan set over medium-high heat, heat 2 tablespoons of the oil until it is just shimmering, about 2 minutes. Add the cod and cook until the pieces are lightly browned and just cooked through, about 3 minutes per side. Use a spatula to transfer the cooked cod to a large plate, and then squeeze the lime halves over it.

In a medium bowl, combine the cabbage with the remaining 2 tablespoons oil, the Cumin Crema, and the cilantro. Season with salt to taste.

Preheat the oven to 250°F.

Stack the tortillas, wrap them in aluminum foil, place them in the oven, and let them warm until they’re fragrant and pliable, about 15 minutes.

Remove the tortillas from the oven. Unwrap the stack and line up the tortillas, assembly-line-style, on your work surface. Place a dollop of the slaw mixture on each tortilla. Top it with the fish and Pico de Gallo, and serve.

Notater

This taco is simple, with very few components that need cooking, and it makes a great 20-minute weeknight meal. It’s the healthiest of the three fish tacos we serve because it’s pan-cooked and not fried. If you’re a pescatarian, you’re going to love these. You could eat these every day and probably live forever.