Cod Tacos

Cod Tacos


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

  1. Cut ingredients.
  2. Add all papaya slaw ingredients to the 3-quart Mixing Bowl and combine well.
  3. Cover and refrigerate.

Cilantro Sauce Procedure:

Blend all sauce ingredients for 3 minutes. Set aside.

Codfish Procedure:

  1. Add olive oil to the 10½-inch Skillet and preheat at medium-high temperature for 3 minutes, or until oil is very hot.
  2. In the meantime season codfish with lemon pepper.
  3. 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:

  1. 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.
  2. Add one portion fish and one portion papaya slaw to each tortilla, and cover with cilantro sauce. Serve and enjoy.