Spiced Cod Tacos
FROM CHEF DALE MACKAY
September 24, 2014
|1||teaspoon ground coriander seed|
|½||teaspoon ground ginger|
|4||170-gram fillets of cod or other white fish|
|3||tablespoons olive oil|
|sea salt to taste|
|8||six-inch soft flour tortillas|
|CO-OP GOLD Thousand Island Dressing|
|½||head of iceberg lettuce, shredded|
|1||bunch of cilantro, washed, dried and picked|
|2||limes, zested and juiced|
COOK TIME: 10 minutes
- Preheat a large non-stick skillet over medium-high heat.
- In a bowl, combine paprika, coriander seed and ginger. Cut fish into two-inch cubes, place into spice blend and toss to coat.
- Drizzle olive oil into skillet. Remove fish from bowl, shaking off excess spices and place into the hot pan. Season with sea salt. Reduce heat to medium and continue cooking fish until tender and flaky. When fish is cooked, remove from heat.
- Lay out the flour tortillas and drizzle a bit of dressing on each one. Top with shredded lettuce, cilantro leaves and spiced fish. Finish each taco with some fresh lime zest and a splash of lime juice.