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:
For the fish
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8 oz
1 tablespoon Tamari
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1 large
¼ teaspoon Tumeric- optional
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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.
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1 generous drizzle
1 pinch of salt- about a ¼ teaspoon
For the Tacos
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4 Blue Corn Tortillas
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1 handful
Chopped
Chopped red Directions:
For the fish:
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Preheat oven to 425 F and line a baking sheet with parchment paper.
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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.
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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:
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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.
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Fill the taco with some fish and the other fixings. Be sure to squeeze extra lemon on there and eat!
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Sprinkle with a tad of salt if needed.
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