Although its a bit of a change from the taco we are doing in in our pop ups ( which required very thin pickled red onions which are labor intensive and to be attentive to a wine base stock to poach fish at a specific temperature). This home cooking proof version is equally delicious and easy to make when you want to have a light version at your next taco party.
A note on avocado crema, It may seem as just an elaborate guac, but the truth is that by being more gentle and adding the acidity and creaminess the crema compliments the fish but better than the rough guac version.
Lets start with the foundation. The avocado crema, take the skin and seed of the avocados and place them in a blender alongside the zest and juice of 3 limes ( keep 2 for later), the kefir, half of the olive oil, the capers and salt to taste.
Blend until smooth and keep in the fridge.
Lets cook the cod.
in a medium heat pan, put the butter alongside with the olive oil and the crushed garlic. Let the flavors get to know each other before placing the cod on the pan. Do not turn on the heat. Let the cod cook gently, The texture will be amazing. When cooked through let it rest.
Cook the tortillas
Again, I must insiste you buy the harina masa at prosi and make your own tortillas but if you dont have the time. You can absolutely buy the store bought ones. just make sure to reheat them in a medium heat pan before using.
Slice the onions and redishes as thinly as you can. Then place them in iced water. This will add crunchyness to the veggies while taking out the intensity of both.
With the Koriander just pick the leaves and put them in ice water ( it will mek them greener)
Assemble the tacos and enjoy!
Start by adding a spoon of the crema, then placing a 50g portion of the cod.
Spoon over the delicious cod garlic butter from the pan.
Add a few slices of radish and onion alonside a few leaves of koriander. Finish the dish with fleur de sal and a squeeze of lime.
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