I know it's only March, but I am counting down the days until I get to experience some summer weather! We've been having some nicer weather this week (and when I say nicer, I mean not completely freezing) so I've been in the mood for summer foods. These blackened fish tacos were the perfect dinner this week! I added a recipe for fresh homemade pico de gallo for taco topping as well as a buddy for tortilla chips.
Pico de Gallo
1/2 yellow onion
3 roma tomatoes
1/2 jalapeno
1 lime
1 bunch of cilantro
Chop all ingredients (to desired size) and mix together in a bowl until incorporated. Set aside for later.
Cod Bath
1/2 cup milk
1 tsp cayan
1 tsp paprika
1/2 tsp cumin
1/2 Johnny's garlic salt
1/2 ground black pepper
Oil and heat a skillet to medium high. Whisk all cod bath ingredients in a bowl or large pie plate. Bathe cod for about 5-10 minutes until all of the fish is coated well. Move the fish to the skillet and cook on each side for about 5 minutes, or until fish is tender and flaky.
*While cod is cooking, continue to spoon or brush bathing liquid to keep the fish from drying out!
To assemble the tacos, place the fish on top of a bed of chopped cabbage. Continue by topping with pico de gallo or other desired taco toppings (cheese, sour cream, avocado, etc.). Enjoy!
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