Very Super Quick Cod Tacos
with Cotija Cheese & Avocado Crema
Cooking time
10 minutes
Servings
2/4
Calories
630 /serving
Diez minutos! That’s how long this taco order takes. It’s not just the filling of pan-seared fish that’s ready in no time, it’s also all the toppings: pickled cabbage, creamy avocado spread and salty Cotija cheese for an authentic final touch.
We will send you:
- 2 Wild-caught cod fillets (MSC-certified)
- 150g Shredded cabbage
- 30ml Red wine vinegar
- 57g Avocado purée
- 60g Cotija cheese (contains lipase)
- 43ml Sour cream
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Cod • Milk • Sulphites • Wheat
You will need:
Large pan (non-stick if possible)
Microwave
Oil
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
9 g
Sodium
1990 mg
Total Carb
62 g
Sugars
6 g
Protein
40 g
Fibre
5 g
Preparation
Cook the cod
- Pat the cod dry.
- In a medium bowl, combine the spices, a drizzle of oil and S&P. Add the cod; gently massage.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the cod* and cook, 2 to 3 min. per side, until golden brown and cooked through.
- Transfer to a plate and flake into large pieces.
Make the pickled cabbage
- Meanwhile, in a second medium bowl, combine the cabbage, vinegar, a drizzle of oil and S&P.
- Massage, 1 to 2 min., until softened.
Make the avocado crema
- In a small bowl, combine the sour cream, avocado purée and S&P.
Warm the tortillas
- Wrap the tortillas in a slightly dampened paper towel.
- On a plate, microwave, in 10 sec. increments, until warm.
Plate your dish
- Divide the tortillas between your plates.
- Spread with the avocado crema.
- Top with the cod and pickled cabbage.
- Garnish with the cheese. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
