EVERGREENS AND TOMATOES
About the Recipe
Fish tacos are a simple and delicious summer staple and can also easily paired with sweet, summer garden produce like tomatoes and peaches. I have at times been a little tentative about grilling fish directly on the grates, but cod is fairly firm and forgiving when it comes to moisture. If you are trying to make this recipe during the winter months or are a little reserved about grilling directly on the grates, you can easily pan sear cod in a cast iron on the stovetop or bake in the oven.
Ingredients
1lb cod fillet
1 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
1 tsp salt
1/4 tsp fine ground pepper
1/2 tsp smoked paprika (optional)
Tortillas of your choice
Preparation
Step 1:
Preheat grill. While grill is heating, mix together the chili powder, garlic powder, cumin, salt, pepper, and smoked paprika.
Step 2:
Rub spice mixture evenly across all sides of the cod fillet and set aside.
Step 3:
Once grill has reached temperature (~400-425 degrees) spray or coat the fillet with a high smoke point oil (avocado, canola, etc). Then transfer to the grill. Let cook for around 4-5 minute over direct heat (medium to medium high) then carefully flip to other side and cook for an additional 3-5 minutes - you want the fish to be flaky, but not dry. Then remove from grill.
Step 4:
Place cod pieces in a tortilla and top with a salsa of your choice. I topped mine with a delcious homemade Tangy Mango and Tomato Salsa. Enjoy!
