Who doesn't love tacos? Fish tacos are a fresh and warm-weather treat. Though we suggest using cod for this recipe, you can change out the protein with other types of fish, shrimp, scallops, beef, chicken, pork, or even vegetarian! Quick, easy, and delicious!
2 filets of cod (shrimp, scallops, or other white fish work)
4-6 Corn tortillas
1 pack of Frontera key lime marinade
Sliced radish for garnish (optional)
2 cups bok choy or cabbage sliced very thin
1 squeeze of lime
1 tablespoon fresh cilantro chopped
1/2 bunch of scallions sliced thin
1 pinch of cumin or chili powder (optional)
salt and pepper to taste.
For Pineapple salsa
2 cups tomatoes, chopped
1 cup of pineapple chopped fine
½ onion, chopped
1 cloves of garlic, minced (optional)
½ Jalapeño chopped (optional)
2 tablespoons lime juice, freshly squeezed
3 tablespoons fresh cilantro, chopped
salt and pepper to taste
Place your fish (or any protein you choose) in your key lime marinade and let sit in the refrigerator for 1-5 hours.
Place a pan with oil on medium-high heat and sear your fish. Fish, particularly cod, as this recipe calls for cooks super quick. It should only need about 2 minutes per side, but cook until fully done. Remove fish and let cool slightly.
Slaw: To make the slaw we are suggesting Asian fusion here with some thinly sliced bok choy, but you can use regular cabbage if you prefer. Thinly slice your bok choy and other ingredients. Toss lightly.
To make the pineapple salsa, chop ingredients finely (or pulse in a food processor, but don't puree). Season generously with salt and pepper and set aside.
In a 350 degree oven warm your tortillas for 2-3 minutes. They should be warm but not crispy at all.
Rinse and chop your cilantro and romaine very thinly.
Assemble your taco with tortilla, fish, top with pineapple salsa. Garnish with radish, cilantro and/or any other taco favorites you may enjoy!