Fish
2 lb cod or other firm white fish, chopped in 1-inch pieces
1 tsp. salt
1/2 tsp. chili powder
1/2 tsp. cumin
Juice of 1/2 lime
Toss and set aside to marinate.
Mango Salsa
1 mango, peeled and diced
2 T. minced red onion
2 tsp. fresh lime juice
pinch of salt
1/4 cup chopped cilantro
1/2 avocado, diced
Crema
Equal parts sour cream and mayonnaise (1/4-1/2 c.)
1/2-1 avocado
Juice of 1/2 lime
1/4 c. cilantro
1 jalapeno
1/2 tsp. cumin
Blend in food processor until well incorporated.
Olive or avocado or coconut oil for frying
Heat oil in skillet or wok until smoking. Drain fish and pat dry with paper towels (this will ensure it is crispy). Fry fish in batches until crispy. Drain.
Serve in tortilla with shredded cabbage and chopped cilantro.
2 lb cod or other firm white fish, chopped in 1-inch pieces
1 tsp. salt
1/2 tsp. chili powder
1/2 tsp. cumin
Juice of 1/2 lime
Toss and set aside to marinate.
Mango Salsa
1 mango, peeled and diced
2 T. minced red onion
2 tsp. fresh lime juice
pinch of salt
1/4 cup chopped cilantro
1/2 avocado, diced
Crema
Equal parts sour cream and mayonnaise (1/4-1/2 c.)
1/2-1 avocado
Juice of 1/2 lime
1/4 c. cilantro
1 jalapeno
1/2 tsp. cumin
Blend in food processor until well incorporated.
Olive or avocado or coconut oil for frying
Heat oil in skillet or wok until smoking. Drain fish and pat dry with paper towels (this will ensure it is crispy). Fry fish in batches until crispy. Drain.
Serve in tortilla with shredded cabbage and chopped cilantro.
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