Fish Tacos

Our fish taco recipe brings a bold, vibrant twist to traditional fish tacos, offering a unique fusion of flavors that tantalize the taste buds. The star of the dish is the flaky marinated cod, fried to a crispy, golden-brown and topped with a drizzle of Afghan cilantro chutney and zesty red cabbage slaw. Served on a soft corn tortilla, each taco is a delightful balance of textures and flavors, making these fish tacos truly irresistible.

Servings

4

Prep Time

80 Min

Cook Time

10 Min

Ingredients

2 lbs cod

1/2 cup olive oil

3 tbsp Noshejan Murch-e Masala Dar

1/4 cup plain Greek yogurt

1 bunch cilantro

6 cloves garlic, minced

1/2 cup white vinegar

1 tbsp chopped fresh mint

Juice of 4 limes

1 cup shredded red cabbage

1 jalapeño, seeded, halved and sliced

1 shallot, quartered and sliced

1 large carrot, shredded

1/2 cup Kewpie mayo

8 corn tortillas

Instructions

Combine the cod, 1/4 cup olive oil, Noshejan Murch-e Masala Dar, and yogurt in a mixing bowl. Mix well until all ingredients are combined and the fish is completely coated. Marinate for one hour.

Combine the cilantro, garlic, vinegar, mint, and juice of 2 limes in a food processor or blender. Mix until completely smooth. Set aside.

Combine the cabbage, jalapeño, shallot, carrot, mayo, and remaining lime juice in a mixing bowl. Mix well until thoroughly combined. Set aside

In a large pan, heat the remaining olive oil over medium-high heat. Remove the cod from the marinade and cook for 3-4 minutes per side until the fish is flakey and has a nice golden crust. Remove from heat and set aside.

Warm your tortillas in the microwave or oven or by charring them on your stovetop.

To plate, divide the cod among the tortillas. Top with the cilantro dressing and then the cabbage slaw.