1. COLESLAW FISH TACOS
This California specialty, cod is showcased in a Preparation Instructions
corn tortilla set off with tangy coleslaw.
In a bowl, mix together the mayonnaise, lime
Ingredients zest, and lime juice. Add the coleslaw mix,
scallions, and cilantro. Season with salt and
3 tablespoons mayonnaise pepper. Set aside.
Grated peel of 1 lime Pour the oil into a large skillet placed over
Juice from 1 lime medium heat. Season the cod with chili
3 cups coleslaw mix powder and salt. Dredge the fish in the flour,
2 green onions, chopped shaking off any excess flour.
2 tablespoons chopped cilantro Once the oil is hot, but not smoking, add the
Salt cod. Cook, turning one time, until golden,
Freshly ground pepper about 5 minutes. Remove the cod with tongs.
3 tablespoons olive oil Serve the tortillas, fish, and lime coleslaw
1 lb. cod fillets, cut into 6 portions separately. Keep the tortillas warm by putting
1 teaspoon chili powder them in a basket or bowl lined with paper
¼ cup all purpose flour napkins, then cover with an additional napkin.
12 corn tortillas, heated To make each tortilla, place one tortilla inside
another, add 1 piece of cod and break it up
using a fork. Top with a spoon or two of the
coleslaw mix.