Asian-Style Baked Cod Tacos
with Wafu-Dressed Apple Salad
Cooking time
25 minutes
Servings
4
Calories
650 /serving
There’s nothing more fun than a family meal you can eat with your hands. These tacos are ultra-grabbable, thanks to a brilliant combo of tastes and textures, from flaky fish glazed with sweet soy to a shredduce salad crisp with apple slices.
We will send you:
- 4 Wild-caught cod fillets (MSC-certified)
- 2 Scallions
- 1 Head of curly leaf lettuce
- 2 Garlic cloves
- 2 Apples
- 120ml Wafu sauce
- 30ml Sweet soy sauce
- 30ml Rice vinegar
- 12 Wheat flour tortillas
Contains: Cod • Eggs • Sesame • Soy • Sulphites • Wheat
You will need:
Aluminum foil
Oil
Sheet pan
Whisk
Black pepper
Basting brush
Total Fat
24 g
Saturated Fat
3 g
Sodium
1340 mg
Total Carb
73 g
Sugars
18 g
Protein
34 g
Fibre
5 g
Preparation
Bake the cod
- Preheat the oven to 450°F.
- Mince the garlic.
- Pat the cod* dry; rub with the garlic, a drizzle of oil and black pepper.
- Arrange on a foil-lined sheet pan and brush with the soy sauce.
- Bake, 7 to 9 min., until cooked through.
- Switch the oven to broil, 2 to 3 min., if extra colour is desired.
- Let rest for 3 min., then flake into large pieces.
Warm the tortillas
- Meanwhile, stack and tightly wrap the tortillas in aluminum foil.
- Warm directly on an oven rack, 6 to 8 min., until heated through.
- Keep wrapped until ready to serve.
Mise en place
- Meanwhile, thinly slice the scallions crosswise.
- Halve the lettuce lengthwise; thinly slice crosswise.
- Quarter, core and thinly slice the apples.
Make the salad
- In a large bowl, whisk the vinegar and wafu sauce.
- Add the lettuce and apples; toss well.
Plate your dish
- Divide the tortillas between your plates.
- Top with the salad and cod.
- Garnish with the scallions. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
