Culinary Tools:
- Chef’s Knife
- Bamboo Cutting Board
- 3-quart Mixing Bowl with Cover
- 10½-inch Skillet
- Double Griddle
Papaya Slaw Ingredients:
- 2 cups green cabbage, shredded
- 1 cup papaya, shredded
- ½ cup roma tomatoes, seeded and julienned
- ½ cup carrots, shredded
- ½ cup mayonnaise
- 1 teaspoon rice wine vinegar
- Salt and black pepper to taste
Cilantro Sauce Ingredients:
- ¼ cup cilantro, chopped
- 1 cup sour cream
- 1 teaspoon lime juice
- Salt and black pepper to taste
Codfish Ingredients:
- 1 pound codfish
- 2 teaspoons olive oil
- 2 teaspoons lemon pepper seasoning
- 8 (6-inch) flour tortillas
Papaya Slaw Procedure
- Cut ingredients.
- Add all papaya slaw ingredients to the 3-quart Mixing Bowl and combine well.
- Cover and refrigerate.
Cilantro Sauce Procedure:
Blend all sauce ingredients for 3 minutes. Set aside.
Codfish Procedure:
- Add olive oil to the 10½-inch Skillet and preheat at medium-high temperature for 3 minutes, or until oil is very hot.
- In the meantime season codfish with lemon pepper.
- Add fish to the skillet and reduce temperature to medium. Cook one side for 3 minutes, without covering. Flip fish over and cook other side for 5 extra minutes.
Taco Procedure:
- Preheat Double Griddle at medium-high temperature for 3 minutes. Add 3 tortillas and reduce temperature to medium. Warm tortillas for 2-3 minutes per side. Repeat until all are warm.
- Add one portion fish and one portion papaya slaw to each tortilla, and cover with cilantro sauce. Serve and enjoy.