Ingredients
Fish (the day before)
12oz rock cod fillets (boneless, skinless) (240c, 0k, 54p, 0f)
brine
Tex-Mex Slaw
1/2 chopped small red cabbage head (176c, 40k, 9.2p, 156f)
6 matchstick red radish 4.3c, .9k, .2p, .4f)
1/2 diced jalapeño pepper (2c, .5k, .1p, .2f)
1 chopped radish greens bunch (39c, 7.9k, 3.7p, 4.2f)
3T salsa (use store bought or make your own) (15c, 3.6k, .8p, 1f)
3T corn salsa (use store bought or make your own) (72c, 6.6k, 1.1p, 1.2f)
1T mayo (94c, .1k, .1p, 0f)
2 limes juiced (to “lime it up” add zest to slaw) (22c, 74k, .4p, .4f)
1t kosher salt
1t ground lemon pepper
Tortillas
8 sprouted corn tortillas (416c, 88k, 11.2p, 12f)
4T Avocado oil (496c, 0k, 0p, 0f)
Salt
Dish Total 1576.3c, 221.6k, 80.8p, 175.4f
4 Servings
Per serving 394.07c, 55.4k, 20.2p, 43.85f
Directions
First, either the day before or that morning, make dried white fish. On the day you will make these tacos, bring the fish up to room temp by dry heating on a cast iron skillet just so the chill is off the fish.
- Prepare the fish by placing the Rock Cod fillets in a salt brine. Soak for ~1 hour.
- Pre heat oven 110F, or as low as it can get.
- Rinse and then pat dry with a paper towel.
- Place on an oiled rack (to keep fish from sticking), and put that on a parchment lined baking sheet and into a preheated oven.
- Cook for at least 1 hour, then turn fish over and cook for at least 1-2 hours more.
- They should be very dry when done, and after cooling, store in a lidded container in the fridge.
2) Tex-Mex Slaw Chop a small head or red cabbage in quarters. Chop 2 quarters, and put the rest away. Place the chopped cabbage in a bowl and then add matchstick radish, diced jalapeño, and chopped radish greens. (Give the greens a good wash, they normally have lots of sand on them.)
3) Now add all the wet ingredients, regular red salsa, corn salsa, mayo and lime juice. Then season the mix and stir together. Taste and add additional of any of the wet or seasoning as required. Set aside.
4) Cook the tortillas in avocado oil, flip when a bit stiff and then take out of the oil when it is as soft or hard as you want, and place on a cooling rack over an oven baking sheet to drain oil. Sprinkle salt on top of one side.
5) Serve Place two tortillas on a plat, crumble some of the fish on the salted tortillas and top with a healthy helping of the slaw.
[x] Flexitarian + Omnivore
[x] Pescatarian
[x] Gluten Free
[x] Weight Maint
[x] Keto Diet: limit to 1 corn tortilla
[O] Mediterranean Diet
[x] Lectin Avoidance
[x] Oxilate Avoidance
[O] Purine Avoidance: fish
[x] Allergies: FISH
— with changes —
[x] Vegetarian: replace fish with tempeh seaweed cakes, vegan mayo
[x] Vegan: use vegan mayo and tempeh seaweed cakes, vegan mayo
Comments
I came up with this recipe after having dried some fish and was wondering what to do with it. I thought it might be good in tacos, but worried about it having to much of a fishy taste for my family. (I think I am the only one that likes the fish taste.) So I made a slaw that was extra flavorful and crumbled the fish so there would not be too much in any one bite. It turned out better than I thought and it not only looked great, it tasted great too.