I casually mentioned on Facebook the other day about a “foodie” related resolution I was making for this year – getting more comfortable with cooking seafood. You see, living in landlocked Dallas means seafood is often more expensive, meaning I have historically tended towards land animals for our protein sources. But not all of seafood is prohibitively expensive. There’s some reasonably-priced seafood around, especially the varieties local to the Gulf coast. There are also reasonably priced wild-caught options that are flash frozen. It’s not always optimal, but I can still make some good dishes with frozen seafood.
So therefore, I am making it my mission to learn to cook many more seafood varieties over the next year. I’ll be attempting to make something at least once a week. They might not always show up here, but I’ll definitely share if there are winners! One such winner? These super-easy fish tacos.
I found some flash-frozen wild-caught cod on sale. While this kind of purchase isn’t usually excellent for a dish where the fillet needs to be beautiful, they’re perfect for tacos, where the shape and size of the fish isn’t all that important. And with a bit of seasoning, a quick visit in the cast iron skillet, and topped with a simple cabbage slaw, these tacos make for a healthy, easy dinner. The cod, pan-fried in coconut oil, has pleasing little crispy edges that compliment the crunchy, slightly spicy slaw. Corn tortillas make the perfect delivery vehicle, and are a simple, naturally gluten-free option. From start to finish, these tacos can be ready in 30 minutes or less. Best part? They definitely won the husband “seal of approval”. There were no leftovers.
Also, I’ve made my first “how-to” video, just for you! In an attempt to hopefully give you more insight into the goings-on of my kitchen (and to demonstrate just how easy this recipe truly is), I’m sharing with you some instructions on how to make the slaw for these tacos. I hope you’ll agree that once you see just how little time it takes to whip up, you’ll be sure to add it to your menu. I hope to provide even more simple videos in the future. Stay tuned!
Without further adieu, here’s the video.
And the written recipe!
Fish Tacos with Southwestern Cabbage Slaw (gluten-free, dairy-free)
1 lb cod fillets
1 t kosher salt
1/2 t each chili powder, garlic powder, and onion powder
2-3 T coconut oil
8 corn tortillas, warmed (I like to toast them in a dry skillet)
Sour cream (dairy-free or regular) and/or avocados, if desired, for topping
Southwestern Cabbage Slaw, recipe below
Pat the cod fillets very dry with paper towels. In a small bowl, mix together the salt and spices. Season the cod fillets with the spice blend.
In a cast iron skillet, heat the coconut oil over medium-high heat. Pan-fry the cod fillets, 2-3 minutes per side, until browned and crispy on the edges and cooked through. Remove and allow to sit on a paper towel-lined plate.
To make tacos, break apart fillets into a few pieces and place pieces in each corn tortilla. Top with sour cream or avocado if desired. Top with cabbage slaw and serve.
Southwestern Cabbage Slaw (gluten-free, vegan)
2 c shredded or thinly sliced cabbage
1 large carrot, peeled and julienned (I like to use my julienne peeler for ease)
5 green onions, sliced thinly
3 T chopped fresh cilantro
1 T finely chopped jalapeno
1 T lemon juice
1 T olive oil
Salt and pepper to taste
In a large bowl, add the cabbage, carrot, green onions, and cilantro. In a small bowl, whisk together the chopped jalapeno, lemon juice, olive oil, and season to taste with salt and pepper. Pour this dressing over the cabbage mixture and toss until well-combined. Taste and adjust seasoning as necessary. Serve or use for fish tacos.