|Rock Cod Tacos
Taco Tuesday is pretty much a mandatory weekly dinner in my household. But since I don’t like the same ‘ole tacos every week, I try to switch up the ingredients with what looks fresh either at the local grocery store or Farmer’s Market, what looks delicious and finally what look beautiful; after all we eat with our eyes first. The cilantro is particularly bright and full right now. As well as the glorious sweet tomatoes. So I wanted to make a fresh salsa, like a pica de gallo but more smooth. In both the Salsa Fresca and Guacamole recipes below, I used a food processor. A blender would work just as well. Note to self: do the salsa one first; far less cleaning of avocado smear should you decide to make them in reverse. Enjoy.
Super Ripe tomatoes 6- ( cut them in half to help the processor)
1 large jalapeño (seeds removed)
1 teaspoon of salt to taste
4 ripe avocados (cut in 1/4’s to help the processor out)
1 teaspoon chipotle powder
1 teaspoon cayenne powder
1 teaspoon smoked paprika
Blend all at once.
In order to kick the guacamole up a notch, I added a 1/2 cup of Salsa Fresca to some of it and used it as a side dipper for the Tacos.
|Rock Cod Prep
Rock Cod Tacos on Chiquita Corn Tortillas
1 lb Rock Cod -Quantity of fish depending on how many you are feeding. This amount feeds 4-6.
One Yellow Onion
1 teaspoon per pouch Grape Seed Oil (or equally light oil)
Garlic Garney (or garlic mixed seasoning)
Himalayan Pink Salt
Assemble Rock Cod with layers top and bottom of cut onion and lemon. Add Grape Seed Oil, generous amount of garlic and salt. Wrap foil tightly. Bake on cookie sheet in oven for 20-25 mins at 400. The rock cod is forgiving and will cook this long to let the onion and lemon break down and make a delicious sauce. Fork through the finished fish to pull away bones. Built Tacos as desired.
I hope these recipes find your tummy full and heart happy.
Keep Living In Spirit and On Purpose.