Ling Cod Tacos Recipes

FISH TACOS

Fish Tacos image

Provided by Molly O'Neill

Time 10m

Yield 8 tacos

Number Of Ingredients 17

Ingredients

1 1/4 pounds ling cod, cut into 1-inch fingers
1/2 cup flour seasoned with 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper
1 cup flour
1 1/4 cups water
1 egg
1/8 teaspoon baking soda
Vegetable oil for frying
Coarse salt to taste
16 6 1/2-inch corn tortillas
2 cups shredded cabbage
2 cups medium tomatoes, chopped
1/2 cup chopped onions
1/2 cup chopped cilantro
Crema or sour cream
1/2 cup mayonnaise
1 cup guacamole
Salsa and lime wedges

Steps:

Dust fish pieces with seasoned flour. Mix together flour, water, egg and baking soda. The batter should be the consistency of heavy cream. A few lumps are okay.
Heat oil to a depth of two inches in a deep pot to 375 degrees. Dip fish into batter and lower into oil, a few pieces at a time, and fry until golden and cooked through, about 3 minutes. Drain on paper towels and sprinkle with salt.
Steam tortillas (see potato tacos). Use two tortillas for each taco, laying one tortilla on another (to insure sturdiness), and fill with 1 to 2 pieces of fish, cabbage, tomato, onion, cilantro and crema or sour cream. For Ensenada-style taco, thin the mayonnaise with 2 1/2 tablespoons of water and spread on tortillas. Fill as above and top with guacamole. Serve both taco varieties with lime wedges and salsa.

Nutrition Facts : @context http, Calories 790, UnsaturatedFat 48 grams, Carbohydrate 45 grams, Fat 61 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 821 milligrams, Sugar 3 grams, TransFat 0 grams

BAKED COD FISH TACOS

Baked Cod Fish Tacos image

A personal spin on baked cod fish tacos. When beef or chicken gets tiresome, do something fishy! Omitted cilantro due to personal tastes, but feel free to add if desired.

Provided by Adam Bassett

Categories World Cuisine Recipes Latin American Mexican Main Dishes Tacos Fish

Time 45m

Yield 6

Number Of Ingredients 16

Ingredients

1 pound cod fillets
1 tablespoon olive oil
1 lime, zested and juiced, divided
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground black pepper
½ cup sour cream
1 clove garlic, minced
1 pinch salt
1 small head red cabbage, shredded
½ teaspoon white vinegar
6 (7 inch) flour tortillas
1 tomato, diced

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper.
Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.
Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl.
Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 36.2 g, Cholesterol 36.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 20 g, SaturatedFat 3.7 g, Sodium 531.2 mg, Sugar 4.5 g

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