Taco Thursday is a thing right? Because I crave these any day of the week. Would you make these?
INGREDIENTS
1-2 lbs wild caught cod
2 Tbs Olive oil
JERK SAUCE:
4 scallions
1 Tbs fresh grated ginger
4 garlic cloves
1 Tbs coconut brown sugar
1 Tsp onion powder
2 Tbs Thyme (ground or dried)
2 Tbs all spice
1/2 Tsp Himalayan pink salt
1 serrano pepper or habenero
1/4 C coconut aminos
3 Tbs lemon juice
3 Tbs date syrup
PINEAPPLE SALSA:
1 Tomato diced
1 jalapeno finely diced
1/4 red onion finely diced
2 Tbs lime or lemon juice
1/4 Tsp smoked paprika
TOPPINGS:
Tortillas (we use Siete grain-free chickpea tortillas)
Shredded Purple Cabbage
Guacamole or sliced avocado
1/4 C Sour Cream (plant based for #dairyfree)
1. In a blender, mix your jerk sauce ingredients and blended until smooth
2. In a large zip lock bag, put your cod fillets followed by most of the jerk sauce. Make sure to leave a Tbs left for the crema. Let the cod bag sit while you make the salsa.
3. In a small bowl, mix your pineapple salsa ingredients and stir. Set aside.
4. In a skillet over medium heat, heat 2 tbs olive oil, then add the cod fillets along with the sauce from the bag and cook for about 4 minutes. Flip each fillet over and cook for another 4 minutes. When the fillets are nice and flaky, use a spatula to lightly shred the cod and mix around with jerk sauce in the pan. Let that simmer for about 3-4 minutes. Remove from heat and set aside.
5. In a small bowl, mix 1/4 C sour cream with 1 Tbs of the leftover jerk sauce.
6. Warm your tortillas by heat them up in a skillet with light oil for 2-3 minutes on each side.
7. To assemble your taco, lay down your tortillas then spread some of the jerk crema on each tortilla (shoutout to @joy for the tip). Top your shells with the cod, cabbage, pineapple salsa, and guacamole. Serve and enjoy!
