Okay so these fish tacos weren't as good as Alton Brown's but they were a hell of a lot easier and you don't have to start days in advance. These are weeknight material; save Alton's for the weekend. And I busted out my indoor grill for these but outdoor grilling would have been easier (at least on me because then Steven would have cooked them).
Curtido
Adapted from What's Gaby Cooking
- 1/3 head green cabbage, shredded
- 1/3 head red cabbage, shredded
- 1 large carrot, grated
- 1/2 yellow onion, very thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon brown sugar
- 1 teaspoon dieed oregano
- 1 teaspoon red pepper flakes
Combine vegetables into a large bowl. Combine remaining ingredients in separate bowl, stir until the sugar is dissolved, then pour over the cabbage mixture and stir.
Cover and refrigerate for at least 2 hours.
- 1 pound cod fish
- olive oil
- kosher salt and pepper
- 1/2 teaspoon red pepper flakes
- 1 lime
- 1 orange
- 8-10 corn tortillas, lightly fried
- Guacamole
- Chunky Salsa,
- Curtido
Preheat indoor or outdoor grill over medium high heat.
Drizzle cod fish with olive oil and season with salt, pepper, and red pepper flakes.
Grill the fish on the pre-heated grill for 5 minutes on each side until fully cooked. The fish should flake easily and have a golden brown crust.
Remove the fish from the grill and squeeze fresh lime and orange juice over the fish. Add salt and pepper to taste.
Assemble tacos with fish, guacamole, salsa, and curtido on the lightly fried corn tortilla. Serve immediately.
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