spiel
The innovation of these tacos were mothered by pure hunger.
I happened to have a fresh piece of black cod in the fridge but besides that there was nothing to eat except for an old package of blue corn tortillas from a Mexican dinner party I had catered. In the near empty veggie drawer, I found some cilantro and a half eaten head of radicchio. (What, you may be thinking, is a cook/foodblogger doing with no food in the house? Ever heard of the shoe cobbler's kids?)
Without a jalapeno to give these tacos some kick, I went into my special Indian Spice drawer. I keep all my Indian spices tucked away because they have so much going on, when opened, it makes my house smell like a back alley of a Mumbai marketplace. It's not what you want to smell when you're looking for chocolate in your pantry, but when you need some spice inspiration, it is a treasure box.
The bright yellow tumeric I brought home from Delhi called out to me. The idea of adding this rich anti-oxidant to the black cod, which is already replete with brain-happy omegas, gave me a health-nut erection. Speaking of getting your blood to flow, the Indian chili powder can outdo any Mexican chili.
Let’s start saying, “NO” to mediocrity in the fish-taco department. Who wants to eat batter-fried tilapia (bottom-feeders) with mayonnaise and salsa? Spend 20 dollars for a pound of juicy, succulent black cod and feed your family or friends deluxe, top of the line, un-fried, deee-licious fish tacos.
meal
Makes 4 tacos
Ingredients:
Vigor Trigger: Click the pink for health benefits!
For the fish:
- 8 oz Black Cod (Sablefish) or Chilean Seabass
- 1 tablespoon Tamari
- 1 large Garlic Clove, shredded on a microplane
- ¼ teaspoon Tumeric- optional
- Chili Powder, I use red Indian chili powder which is very spicy so I use just a pinch. Be mindful of how much you use depending on how spicy your chili is
- 1 generous drizzle Olive Oil (about a tablespoon)
- 1 pinch of salt- about a ¼ teaspoon
For the Tacos:
- 4 Blue Corn Tortillas
- 1 Lemon or Lime
- ½ head of Radicchio
- 1 handful Cilantro, ripped
- Chopped tomato- optional
- Chopped red onion- optional
Directions:
For the fish:
- Preheat oven to 425 F and line a baking sheet with parchment paper.
- Place fish skin-side down and drizzle the tamari on top. Follow with the garlic, tumeric and chili powder. Drizzle the olive oil and sprinkle with salt.
- Bake for about 18 minutes or until the flesh begins to crack and you can see the inside. This will tell you the fish is done!
Make your Tacos:
- Preheat a pan over medium heat. When hot place a tortilla in there and keep flipping until quite hot on both sides. I like them a tad crunchy so don’t fear leaving it on too long.
- Fill the taco with some fish and the other fixings. Be sure to squeeze extra lemon on there and eat!
- Sprinkle with a tad of salt if needed.
spiel
The innovation of these tacos were mothered by pure hunger.
I happened to have a fresh piece of black cod in the fridge but besides that there was nothing to eat except for an old package of blue corn tortillas from a Mexican dinner party I had catered. In the near empty veggie drawer, I found some cilantro and a half eaten head of radicchio. (What, you may be thinking, is a cook/foodblogger doing with no food in the house? Ever heard of the shoe cobbler's kids?)
Without a jalapeno to give these tacos some kick, I went into my special Indian Spice drawer. I keep all my Indian spices tucked away because they have so much going on, when opened, it makes my house smell like a back alley of a Mumbai marketplace. It's not what you want to smell when you're looking for chocolate in your pantry, but when you need some spice inspiration, it is a treasure box.
The bright yellow tumeric I brought home from Delhi called out to me. The idea of adding this rich anti-oxidant to the black cod, which is already replete with brain-happy omegas, gave me a health-nut erection. Speaking of getting your blood to flow, the Indian chili powder can outdo any Mexican chili.
Let’s start saying, “NO” to mediocrity in the fish-taco department. Who wants to eat batter-fried tilapia (bottom-feeders) with mayonnaise and salsa? Spend 20 dollars for a pound of juicy, succulent black cod and feed your family or friends deluxe, top of the line, un-fried, deee-licious fish tacos.
Makes 4 tacos
Ingredients:
Vigor Trigger: Click the pink for health benefits!
For the fish:
- 8 oz Black Cod (Sablefish) or Chilean Seabass
- 1 tablespoon Tamari
- 1 large Garlic Clove, shredded on a microplane
- ¼ teaspoon Tumeric- optional
- Chili Powder, I use red Indian chili powder which is very spicy so I use just a pinch. Be mindful of how much you use depending on how spicy your chili is
- 1 generous drizzle Olive Oil (about a tablespoon)
- 1 pinch of salt- about a ¼ teaspoon
For the Tacos:
- 4 Blue Corn Tortillas
- 1 Lemon or Lime
- ½ head of Radicchio
- 1 handful Cilantro, ripped
- Chopped tomato- optional
- Chopped red onion- optional
Directions:
For the fish:
- Preheat oven to 425 F and line a baking sheet with parchment paper.
- Place fish skin-side down and drizzle the tamari on top. Follow with the garlic, tumeric and chili powder. Drizzle the olive oil and sprinkle with salt.
- Bake for about 18 minutes or until the flesh begins to crack and you can see the inside. This will tell you the fish is done!
Make your Tacos:
- Preheat a pan over medium heat. When hot place a tortilla in there and keep flipping until quite hot on both sides. I like them a tad crunchy so don’t fear leaving it on too long.
- Fill the taco with some fish and the other fixings. Be sure to squeeze extra lemon on there and eat!
- Sprinkle with a tad of salt if needed.
what's your spiel?