Fish Street Tacos
Fish Street Tacos
Robert Moreland
3
15 minutes
30 minutes
Mexican
Mexican Street Food
Ingredients
1 lb cod fish
2 tablespoons Taco Seasoning
1/4 cup of olive oil
1 small head of red cabbage
4 tablespoons cilantro
1/2 large red onion
1 large avocado
9 small street taco sized corn tortillas
1/4 cup of vegan mozzarella or non-vegan feta cheese
Directions
Cut cod fish into bite sized pieces
Add the olive oil and taco seasoning to covered container.
Toss the cod fish pieces in the container with the olive and Taco Seasoning with the top on until all pieces are completely coated.
Preheat the oven on broil at 500 degrees. Coat a sheet pan with cooking spray.
Place the cod fish pieces on the sheet pan and broil for 10 minutes or until desired doneness
Roughly chop and then sauté the cabbage in s pan with 2 tablespoons of olive oil on medium heat until soft and season with Gourmet Garlic Blend to taste
Finely chop the cilantro
Dice the red onion
Peel and dice avocado
Heat a griddle of large skillet to medium heat and cook tortillas on each side for 30 seconds or until warmed if pre-cooked or until done if not already cooked. (Or follow the package instructions)
Top tortillas evenly with cooked cod fish nuggets, cabbage, diced onion, diced avocado, cilantro and vegan mozzarella cheese or non-vegan feta cheese to taste.
