I've been on the street taco kick lately. I had always preferred the soft white flour tortillas, but I'm becoming quite fond of the smaller corn tortillas. It's an entirely different meal when your taco includes fish instead of chicken or beef and you can choose alternative toppings for a change.
For this recipe I used cod. Publix recently had shrink wrapped frozen cod fillets on sale. I had planned on broiling the fish and serving alongside fresh veggies, but when the fish taco idea came into play, I chose a different flavor profile altogether.
I love both cilantro and lime. The infused olive oils impart such a great flavor to the fish.
Makes 6 - 8 small street tacos
1 1/2 - 2 lb. cod fillet
1 T. Limonato olive oil
1 - 2 T. Tone's Cilantro Lime Seasoning Blend
1 t. salt
Preheat oven to 400 degrees F. Spray a rimmed baking sheet with nonstick spray.
Place cod on baking sheet and drizzle with the olive oils and then sprinkle on the seasoning blend and salt.
Bake for 16 - 18 minutes or until fish flakes easily with a fork.
Now to assemble our tacos:
On a separate baking sheet place 6 - 8 corn tortillas in a single layer. During last minute or so of baking time for the fish, place tortillas in oven. Have all your toppings ready so you can quickly fill and eat!
6 - 8 small corn tortillas
2 - 2 1/2 cups shredded cabbage blend
1 - 2 diced jalapenos
3 - 4 radishes, cut into small matchsticks
2 green onions, thinly sliced
Divide cabbage evenly among the tortillas. Place pieces of the cod on top of the cabbage. Top with the various toppings and serve with lime wedges alongside.