Never in my life until recently have I eaten fish tacos. Before my new found love for fish tacos, I always thought of the strange combo as unappealing. I eat all fish; whitefish, caviar, shellfish, mussels, oysters, octopus, even squid. Heck, I lived in Japan and tasted the very best fish in the world. I was merely ignorant as to what types of toppings and fillings to pair with the fish and taco. I’m a very curious eater and thankful for it because I adore these scrumptious tacos de pescado!
I’m hugely disappointed in The Bachelor Ben on ABC TV. Bachelor Ben let go of both nominees my husband and I chose in the same episode! Of course I lost the bet and have to treat him to dinner. Jennifer, whom I wanted to win Ben’s heart was never even seen with him let alone never heard her talk! To the other extreme, my husband’s top pick Olivia, who practically swallowed Ben whole and always had the last word. Guess we both have terrible taste in Bachelor Nation. Despite our losses, we are still invested in the show. I mostly watch to get a glimpse of their travels. Love seeing new places in the hope that I might visit!
- 2 pounds cod fish fillets
- 1 lemon, freshly squeezed
- 3 tablespoons olive oil
- adobo seasoning
- 1/2 cup plain greek yogurt
- 1/2 cup avocado oil mayo
- 1 lime, juiced
- 1 jalapeño pepper, roughly chopped
- 1 teaspoon capers
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried dill weed
- 1 teaspoon ground cayenne pepper
- 1 (12 ounce) package corn tortillas
- oil for frying
- 1/2 head of cabbage chopped fine
- 1 avocado mashed
- Preheat oven to 400 degrees Fahrenheit. Line baking sheet or baking dish with parchment paper. Pat dry cod fillets with paper towel. Place fish on baking sheet and coat both sides with lemon juice, olive oil, and a light dusting of the adobo seasoning. Bake 15-20 minutes or until fish begins to flake easily with a fork.
- While cod is baking, in food processor or blender mix the yogurt and mayo. Pour in lime juice. Add the chopped jalapeño, capers, oregano, cumin, dill weed, and cayenne pepper. Store in regrigerator until cod is ready.
- Fill frying pan with 1 inch of oil. Heat oil to medium heat. Lightly fry tortillas flipping both sides using tongs. Not too crisp! Place fried tortilla over paper towel and let cool. Layer fried tortilla with baked fish, avocado, chopped cabbage, and white cream sauce.