Cod and Corn Tacos
Prepare cod and corn tacos with seasoned cod fillets, roasted corn, and fresh toppings in soft tortillas.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Cod Fillet (skinless and boneless) | 800 | Grams |
| Corn (fresh or frozen, roasted) | 3 | Cup |
| Flour Tortilla (soft, 6-inch) | 10 | Count |
| Lime (juiced) | 2 | Count |
| Cilantro (chopped) | 1 | Bunch |
| Red Onion (small, finely chopped) | 1 | Count |
| Avocado (sliced) | 2 | Count |
| Sour Cream (whole milk based) | 1 | Cup |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Cumin (ground) | 1 | Tsp |
| Paprika (smoked) | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Preheat the oven to 200 degrees Celsius.
- In a small bowl, mix olive oil, lime juice, cumin, paprika, salt, and black pepper.
- Place the cod fillets on a baking sheet and brush with the olive oil mixture.
- Bake the cod fillets in the preheated oven for 12-15 minutes until cooked through and flaky.
- While the cod is baking, roast the corn in a skillet over medium heat until slightly charred.
- Warm the flour tortillas in a dry skillet or microwave.
- Once the cod is cooked, flake it into bite-sized pieces.
- Assemble the tacos by placing cod, roasted corn, red onion, avocado slices, and cilantro on each tortilla.
- Top with a dollop of sour cream and serve immediately.
Prep
- Thaw cod fillets if frozen
Kitchen equipment
Baking SheetSkillet