One of my favorites... Fish Tacos! For this recipe I used Cod, but you can substitute with your preferred locally sourced flaky white fish. (Ono, Mahi Mahi, Basa/Swai or Tilapia are all excellent substitutions.) This quick healthy flavorful recipe will satisfy the seafood lover in you. Far from the fried cod (Fish and Chips) from my childhood but I promise you won't miss the oily gluten. 😊
Good for about 4 servings (2 fish tacos per serving).
Ingredients for Fish:
· 2 Tbsp Modern Masala's Masala Lemon Pepper
· ½ Tbsp Modern Masala’s Curry Powder
· 1.5-2 lbs Cod or any boneless flaky white Fish fillets of your choice.
· Oil to coat pan
Other Ingredients you will need:
· Lime
· Coleslaw
· Avocado
· 8 of your favorite Corn Tortillas
Instructions:
1. Portion the fish into 3 to 4oz portions. (You can cook the whole fillets and portion them after cooking, but I prefer to portion them out first.)
2. Lightly sprinkle ‘MM’s Curry Powder’ onto both sides of the fish fillets.
3. Then sprinkle ‘MM’s Masala Lemon Pepper’ onto both sides of the fillets until coated, about ½ - ¾ tsp per fillet. I like it lemony and don’t worry our seasonings are on the lower sodium side. Set aside to do its thing while you heat the pan.
4. Pre-heat a heavy bottom, non-stick pan, over medium heat.
5. Add enough oil to coat pan or use cooking spray if you have a good non-stick pan.
6. Pan-sear fish for 3 – 4 minutes per side depending on thickness of fillet. (Tilapia and Basa will only need about 2 – 3 minutes per side.) You want to cook until its nice and flaky without over cooking it. Remember not to over crowd the pan.
7. Warm tortillas in microwave if you like them soft or warm them in a pan for a nuttier flavor.
8. *I prefer to plate my dishes, and some prefer to set everything out and let their family build their own tacos.
9. To build the tacos, place a portion of the cooked fish on the warmed tortillas. Then top with sliced avocado and coleslaw. (I realize I this is my second recipe with coleslaw, so I’ll add a quick recipe soon)
10. Serve warm with a wedge of lime.
Enjoy… and let me know what how they turned out.
Chef Punita
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