Happy (almost) Cinco de Mayo! Time for fish tacos.
When I was in college, this weekend was one of the biggest party weekends of the year. Everyone flocked to the local Mexican restaurants for overpriced margaritas and bottomless chips and salsa. Not me. I flocked to bed. Is that a thing? Don’t care. That’s what I did.
I was never a party girl, never looking for excuses to drink, and definitely never looking to be in a crowd after eating my annual cinco de mayo bean burrito. To everyone who knew me back then, you’re welcome.
After “going paleo”, Cinco de Mayo seemed to be one of those holidays I’d have to completely sacrifice, even if my tradition was just eating beans alone. I never thought I’d have burritos, tacos, or chips and salsa ever again. But then came Siete Foods.
You may have heard me talk about Siete before in my turkey taco recipe post, so I won’t belabor the point. Just go buy their products and support their company. This recipe for fish tacos uses Siete tortillas, but if those are too high in carbohydrates for you (as they are for me right now), then I’d recommend using lettuce cups!
I made these fish tacos fairly spicy because I’m a fan of flavor. However, if you’re not, feel free to skip the hot sauce in the marinade and use a plain olive oil or avocado oil if you aren’t a fan of the jalapeño infused olive oil.
My current favorite hot sauces that would work well in this recipe:
- Fermented Labuyo Hot Sauce – I first tried this at the Nutritional Therapy Conference in March and haven’t stopped thinking about it since. Sold online and at these locations. And if you’re gonna order from this company, you might as well order some pili nuts and pili nut butters as well, because they’re life changing.
- Chipotle Habanero Hot Sauce – I randomly picked this up at Whole Foods and I’m so glad I did. This is the first hot sauce I’ve had that can make me cry and sweat from the spice, simultaneously.
- Spencer Makenzie’s Caribbean Blaze – I went to this restaurant in Ventura with my brother, sister-in-law, and nephew after our adventure on the Channel Islands. And it was freakin amazing, probably thanks to the insane amount of this hot sauce I poured on everything.
Use as little or as much hot sauce as you like. But you should use a lot, because spicy food is everything.
READ NEXT: SALSA CHICKEN
| Prep Time | 1 hour |
| Cook Time | 15 minutes |
| Passive Time | 1 hour |
| Servings |
tacos
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- 1 pound cod
- 1/2 cup jalapeño infused olive oil divided
- 2 limes juice and zest, divided
- 1 Tbsp hot sauce of choice
- 1 Tbsp chili powder
- 1 tsp cumin
- 2 tsp pink himalayan salt divided
- 1 small red cabbage
- 1 medium jicama or 10-12 pre-cut jicama sticks
- 1 medium carrot
- 1/2 cup fresh cilantro packed
- 1 avocado
- 8 Siete tortillas
- 2 fresh jalapeños
Ingredients
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|
- Preheat the oven to 350º.
- In a shallow bowl or ziploc bag, combine 1/4 cup jalapeño infused olive oil, juice and zest of 1 lime, hot sauce, chili powder, cumin, and 1 tsp salt. This is the marinade, mix well.
- Chop the cod into small filets and add the cod to the marinade. Coat well and place in fridge for 30 minutes to 1 hour.
- While the fish is marinating, shred the cabbage, carrot, and jicama using a large food processor with a shredding blade. Or cut by hand if you don't have a food processor.
- Toss the cabbage, jicama, and carrot with 1/4 cup jalapeño infused olive oil, juice of 1 lime, 1/2 cup packed cilantro, and 1 tsp salt.
- When the fish has finished marinating, place in a baking dish and bake for 10-12 minutes. Baking time will vary depending on how small you cut the filets.
- Assemble tacos. Warm and crisp the tortillas over a medium flame of a gas range. Leave on the flame for 15 seconds each side. If you don't have a gas range, you can crisp up the tortillas in the oven or in a skillet.
- Add the fish filets, slaw, sliced jalapeño, and freshly cut avocado to your tortilla and enjoy!
1 Comment
This is a nice food recipe, thank you for sharing it with us.