Ingredients
Scale
- coconut oil, enough to cover the bottom of the pan (or cooking oil of your choice)
- 1 lb. cod, cleaned and trimmed
- salt and pepper
- 1 1/2 teaspoons ancho chili powder
- 1 teaspoon garlic powder
- 1 tablespoon gluten free flour blend
- 1 bell pepper, sliced
- 1/3 cup crumble cotija cheese
- corn tortillas
- 1/2 cup sour cream
- 1 small bunch cilantro
- 1/2 cup cherry tomatoes, quartered
- 1 tablespoon red onion, chopped
- 1 ear of corn, grilled or pan roasted and cut off the cob
- juice from 1 lime
- 1 avocado, sliced
Instructions
- Heat up a heavy duty skillet (I used a cast iron) over medium/high heat. Add in enough coconut oil to cover the pan in a thin layer.
- Sprinkle both sides of the fish with salt and pepper. Combine the chili and garlic powder and the flour blend together. Sprinkle the fish with that mixture on both sides.
- When the pan is hot, add the fish to the pan (leaving some room between each piece of fish). Pan fry the fish for 2-3 minutes on the first side (depending on the thickness of the fish – cook for shorter or longer). Carefully flip it over and cook for another 2-3 minutes or until the fish is just cooked through.
- Remove the fish from the pan to a plate. Add in the sliced peppers to the pan and sauté for 1 minute or until slightly browned. Remove from the pan to the plate with the fish.
- Turn the heat down to low.
- To assemble the tacos, warm the tortillas up slightly. Place a small amount of fish on one side of the tortilla, top with a little bit of cotija cheese and 2 slices of peppers. Fold over the other half of the tortilla. Make about 4 of these (or more if you pan can fit more).
- Place the folded tacos in the pan and let brown up on the first side. Carefully flip over and brown up the other side. When browned and warmed through – place on serving plate.
- Meanwhile, blend the sour cream and cilantro together – use a hand immersion blender or just chop the cilantro finely and mix with the sour cream.
- To make the corn salad, combine the cherry tomatoes, red onion, corn, lime juice and a sprinkle of salt and pepper in a small bowl. Toss with a spoon to combine.
- To serve, drizzle the cilantro cream on top of the tacos and a spoonful of the corn salsa. Serve with avocado slices on the side.
- Prep Time: 5
- Cook Time: 20
- Category: seafood
- Method: stove-top
- Cuisine: seafood