Cod is one of the most versatile fish you can cook. I’m especially fond of it since it’s one of my home country’s most iconic exports, and the source of the cod used in Just Björn Marine Collagen. Mild, tender, and easy to prepare, cod pairs beautifully with fresh toppings and bold flavors. Try these tacos with my spicy mayo to bring the whole dish together.
| PREP TIME | COOKING TIME | TOTAL TIME |
|---|---|---|
| 20 minutes | 10 minutes | 30 minutes |
YIELD: 4 Tacos
Ingredients
- 1 lb fresh Codfish, boneless and skinless
- 2 tbsp flour
- 1 egg, beaten with 2 tablespoons of milk
- 1 cup breadcrumbs
- 4 tbsp light olive oil
- ¼ head cabbage, thinly sliced
- 4 soft tortilla tacos
- Garnish: sliced avocado, tomatoes, and green onions to dress the taco
Garlic Sauce
- 2 tbsp sour cream
- 1 tbsp mayonnaise
- 1 clove garlic, minced
- 1 tsp agave syrup or honey
How to Make it
- Rinse, dry and cut the cod into bite size pieces
- Add the flour, egg mixture and breadcrumbs in three separate bowls
- Add the cod to the flour and mix well to coat each piece, then add cod to the egg mixture, coat well, last, add to the breadcrumbs, covering each piece well
- Add olive oil to a heavy pan and heat to high
- Pan fry the cod for about 2 minutes on each side or until golden brown
- Turn off the heat, transfer cod to a plate with a paper towel to absorb the oil
- Whisk together sour cream, mayonnaise, clove garlic and agave syrup or honey and mix in the cabbage
- Heat the tortillas on a gas burner for 5-10 seconds on each side or bake at 300 for 5-10 minutes, to just heat/warm them (if you want them to become crispy like a tostada then you would bake them longer)
- Assemble the tortilla’s first with the cabbage mixture, then the cod
- Garnish with sliced tomatoes, avocado, and onions
- Top with some spicy mayo if desired (mix mayonnaise and sriracha sauce together)
