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Easy Fish Tacos
This is a quick recipe that you can make anytime. I made it in the middle of the week and it was perfect. The flavors are strong so you don't have to do much to the fish for it to have great flavor. Buying some things already made will quicken the process. Curing the fish will cut down on the cook time, firm up your fish, and help it retain more flavor.
Prep Time: 00:30
Cook Time: 00:10
sugar (fine white sugar)
2 lb cod fish, mahi mahi (or other firm white fish)
1 1/2 tsp black pepper
1/2 tsp cayenne pepper
1 tbsp cumin
2 tsp oregano
2 tsp garlic powder
1 1/2 tsp paprika
1 3/4 c mango about 2 mangoes
1/4 c red onion
2 tbsp cilantro
Cabbage Slaw (or bag of slaw from store)
1 c green cabbage
2 c red cabbage
1 tsp salt
2 tbsp olive oil
1 tbsp apple cider vinegar (can substitute with lemon or lime juice)
1/2 c mayonnaise
1/2 c fresh cilantro leaves
3 tbsp fresh lime juice
1/2 ripe peeled avocado
Salsa Verde Cruda
5 to 6 8 oz tomatillos ( medium) husked and rinsed
2 fresh green hot chiles to taste ( serranos or 1 jalapeno)
5 or 6 sprigs fresh cilantro rough chopped
1/4 scant c onion chopped
2 ripe avocados
cilantro lime rice
ripe tomatoes cut into chunks
1 jalapeno peppers cut into small pieces (leave off if it's too spicy)
salsa verde cruda
12 flour tortillas
1Dry-Cure the Fish
2Before you begin, cure your fish. Sprinkle both sides of your fish generously with salt and sugar. Let the fish sit on a plate or parchment covered baking sheet for 10 to 20 minutes. The fish should look and feel firm to touch. Once it is cured, rinse it in cold ice water. Pat dry.
4Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
6Combine all of the ingredients and mix well. Refrigerate until your ready to use it.
8Put all of the ingredients in a food processor; process until smooth. Cover and refrigerate up to 2 days.
10In a large bowl, combine the cabbage, oil, salt and vinegar, and mix well.
12Preheat your oven to 400ºF if roasting, or heat a large skillet pan over medium heat with 2 Tbsp of oil. In a bowl, combine all of the dry ingredients needed for the fish. Mix them well and then sprinkle them on the fish. If roasting, place the fish on oiled foil or parchment in the oven for about 10 minutes or until cooked through. If blackening the fish, cook it on both sides for 4 minutes. Cook times will vary based on the thickness of the fish, your pans, and your oven/stovetop settings.
14If you like your tortillas warm, place them in a skillet for about 1 minute on each side. Break up the fish and spoon it evenly across the tortillas. Depending on which additional ingredients you made, layer them as you choose. Done!
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