So, the hubby and I have heard a lot of fuss over the past few years about fish tacos and our reaction has always been, "Dude, that just sounds wrong." We just couldn't wrap our heads around the idea. However, not wanting to be closed minded foodies we decided to give them a try.
I approached this recipe like I have so many others. I looked up some general descriptions of what a fish taco should be and then just made things up as I shopped for the ingredients (I'm really not good at following recipes). The biggest difference between these and other fish tacos I've seen is the absence of cabbage in them. No matter how much I imagined fish and cabbage together I just couldn't get it to sound good. Please don't hold this against my poor tacos, they were still really good and would be heartbroken, I'm sure, if their lack of cabbage turned you against them. They really do just want to be loved and, um, eaten.
So, now that I've fulfilled the obligations of my heritage (love you Dad), I'll get on with the recipe.
Broiled Cod in Soft Corn Tortillas with Spicey Mayo (because "Fish Tacos" is taken)
3 cod filets, about 8 to 10 inches long each
3 tblsp lime juice
ground coriander, about 3/4 tsp
granulated garlic, about 3/4 tsp
thinly sliced cucumber
red leaf lettuce leaves
thinly sliced avocado
6 soft, corn tortillas
For the Spicey Mayo
1/4 cup mayo
2 tsp lime juice
2 tsp sriracha
1/4 tsp ground coriander
1/2 tsp chili powder
1/4 tsp granulated garlic
At least an hour before you are going to cook the fish mix up the spicey mayo and store in the fridge.
Lightly oil the dish you will broil the fish in. Place the cod filets on the pan. Sprinkle each filet with a third of the lime juice, coriander, and granulated garlic. Place pan on rack closest to the broiler keeping it at least six inches from the heating element. Broil until fish is done, about fifteen minutes. Remove from oven and set aside.
Place the six tortillas on a cookie sheet. Place under broiler for about three minutes, flip them and broil about three more minutes. Remove from oven/broiler.
To assemble the tacos, cut each cod filet in half. Put a small amount of the spicey mayo on each tortilla. Place a lettuce leaf about half the size of the tortilla on each one. Place one half of a cod filet on each tortilla. Add a couple slices of cucumber and avocado. Flod in half and enjoy.