INGREDIENTS
COD:
- 2 wild caught cod filets
- 2 teaspoons organic chili powder
- 2 teaspoons garlic powder
- 1 teaspoon organic oregano
- 2 teaspoons red pepper
- 1 teaspoon pepper
- 1 teaspoon sea salt
- 1 tablespoon avocado oil
CABBAGE SLAW:
- ¾ cup organic cabbage
- 3 tablespoons white vinegar
Juice of ½ organic lime
- ¼ jalapeno (minced)
GUACAMOLE:
- 1 avocado (mashed)
- Salt and Pepper
- 1 organic garlic clove (minced)
- Juice of ½ organic lemon
- ¼ jalapeno (minced)
PICO DE GALLO:
- 1 organic vine ripened tomato (chopped)
- 2 slices red onion (minced)
- ¼ jalapeno (minced)
- 1 organic garlic clove (minced)
- Salt and Pepper
- Juice of ½ organic lime
SPICY CREMA:
- ½ cup organic sour cream
- 3 tablespoons siete traditional hot sauce
- Juice of ½ organic lime
TOPPINGS/SIDES:
- I packet of organic trader joe’s frozen jasmine rice or cook your preferred rice according to its instructions. The frozen rice is just so easy.
- ½ cup organic black beans
- 4 tortillas (of your choosing); I am gluten free, so I usually use siete tortillas
INSTRUCTIONS:
- In a glass pyrex, coat the cod on both sides with the chili powder, garlic powder, dried oregano, red pepper, freshly cracked pepper, and sea salt.
- Make the cabbage slaw. Wash the cabbage. Then, add the slaw to a mason jar with a lid. Cover with the jalapenos and lime juice. Seal the jar and shake well. Set aside, but shake every once in a while, while cooking the rest.
- Make the guacamole. Mash the avocado in a bowl. Add the minced garlic and jalapeno. Stir. Then, add the salt, pepper and lemon juice. Stir again and set aside.
- Make the pico de gallo. Chop the tomatoes, red onion, jalapeno, and garlic. Add to a bowl and stir. Then, add the lime juice and salt and pepper. Stir well and set aside.
- Make the spicy crema. Mix the sour cream, hot sauce and lime juice in a bowl. Stir well and set aside.
- Heat a large cast iron skillet to medium high heat.
- Meanwhile, warm the rice in a glass pyrex bowl in the microwave for 4 minutes.
- Once the skillet is heated, add the avocado oil and heat.
- Once heated, add the cod. Cook on each side for 2-3 minutes.
- Once the rice is heated, heat the black beans in the microwave for a minute or so.
- Heat the tortillas on low on the stove one by own.
- The cod should be done at his point, so you can start assembling the tacos. Drain the vinegar from the slaw.
- Place the cabbage in the tortilla first. Then, add the cod. Top with the pico de gallo, spicy crema and guacamole. Serve with the rice and black beans.
