Restaurant style cod fish tacos drizzled in southwest sauce are mouth watering delicious!
Ingredients
1 1/2 pounds cod fish
pink Himalayan salt
freshly ground black pepper
2 tablespoons coconut oil
2 limes juice of
1/4 cup cilantro leaves freshly chopped
1/2 red onion thinly sliced
1 cup green cabbage shredded
1/4 cup red bell pepper chopped for garnish
2 tablespoons cilantro chopped for garnish
6 tortillas small corn or gluten-free
Southwest Dipping Sauce
1/2 cup mayonnaise
1 teaspoon lime juice
2 teaspoons honey
1 teaspoon white vinegar
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon garlic salt
1/4 teaspoon oregano dry
Instructions
Southwest Dipping Sauce
Combine in a small bowl ½ cup mayonnaise, 1 teaspoon of lime juice, 2 teaspoons honey, 1 teaspoon white vinegar, ¼ teaspoon cayenne pepper, ½ teaspoon paprika, ¼ teaspoon cumin, ¼ teaspoon garlic salt, ¼ teaspoon dry oregano. Mix well, cover and refrigerate for up to an hour before serving.
Cod Fish Tacos
In an 8 x 8 inch baking pan add 1 tablespoon of melted coconut oil to the bottom. Spread fish on top and sprinkle with ½ teaspoon salt and a dash of black pepper. Preheat oven to 350 degrees F.
Heat a large skillet over high heat and add 1 tablespoon coconut oil. Sear the fish for 15 seconds on one side, turning once and repeating 15 seconds on the other side. Remove from heat and place back in baking dish.
FULL RECIPE
