"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
Here’s a bit of tasty deliciousness that’s refreshingly perfect for summer! J and I were looking for a quick and easy meal the other day and happened upon some frozen cod fillets in his freezer. And because of this Community Supported Agriculture program that I’m part of, I have cabbage coming out of my ears! So tacos seemed like the logical resolution. Something about the lime, the fish, and the chipotle aioli sauce makes me think of summer. P.S. These are great for enjoying with a Corona on the deck. 🙂
What you need (serves 4):
What you do:
Heat the oven for 425 degrees Fahrenheit. Place the frozen cod fillets on a sheet of aluminum foil. Season with chili powder, paprika, and sea salt. Wrap the aluminum foil around the fillets to seal in moisture. Bake for 30 minutes or until thoroughly cooked. Too hot to bake? Throw these on the grill!
Warm corn tortillas on the stove top in a skillet over medium-low heat.
Fill with cabbage, onion, cilantro, and tomatoes.
When cod is fully cooked, remove from oven and squeeze juice from half the lime over the fish. Add fish to the tacos.
In a small bowl combine mayonnaise, garlic, juice of remaining lime half, and 1 tbsp of adobo sauce. Mix well. Drizzle aioli over top of tacos.
Finally, garnish tacos with avocado slices. Enjoy!!