Cod tacos topped with pico de gallo, shredded cheese and guacamole

Healthy Cod Tacos

Name: Healthy Cod Tacos
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2-3
Cuisine: Mexican-Inspired
Ingredients: 2 x 6oz portions of Wild Alaska Cod; 4 tbsp cassava flour; 2 tbsp tapioca flour; 1/2 tsp smoked paprika; 1 tsp baking soda; 2 eggs, whisked; sparkling water; salt & pepper; olive oil; 1 or 2 avocados; 1/2 a lime, squeezed; salt & pepper; Tortillas; Shredded Mexican cheese; 1/2 cup pico de gallo

Crisp wild Alaska cod is the star of these colorful tacos, paired with creamy guacamole, fresh pico de gallo and plenty of crunch. A smoky grain-free batter gives the fish a light, crisp coating.

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Wild Alaska Cod

$12.00

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Mexican-InspiredMain Course

Healthy Cod Tacos

Author:

Declan Chapin, Premier Catch

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Servings

2-3

Prep Time

15 minutes

Cook Time

5 minutes

Wild Alaska cod is dipped in a seasoned cassava and tapioca batter, pan-fried until crisp, and folded into warm tortillas with guacamole and pico de gallo.

Ingredients

Battered Fish:

2 x 6oz portions of Wild Alaska Cod
4 tbsp cassava flour
2 tbsp tapioca flour
1/2 tsp smoked paprika
1 tsp baking soda
2 eggs, whisked
sparkling water
salt & pepper
olive oil

Guacamole:

1 or 2 avocados
1/2 a lime, squeezed
salt & pepper

To Serve:

Tortillas
Shredded Mexican cheese
1/2 cup pico de gallo

Directions

Thaw the cod and pat dry.
In a large mixing bowl, mix the cassava flour, tapioca flour, smoked paprika, baking soda, salt, and pepper.
Whisk eggs in a separate bowl then pour it into the mixing bowl with the dry ingredients. Add sparkling water until the batter is the consistency of cake batter.
Cut the cod into strips about 1 inch wide by 3-inches long.
Preheat a large non-stick frying skillet over medium-high heat until well heated and add olive oil or another cooking oil.
Dip the fish into the batter and pan fry first side about 3 minutes. Flip and fry the other side for another 2-3 minutes, until deep golden and cooked through.
Remove fish from skillet and use the skillet to heat the tortillas.
Place the cooked fish in the tortillas and top with guacamole, pico de gallo, and Mexican cheese.

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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

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