Cumin Cod Tacos with Handmade Corn Tortillas, Lemon Cabbage Slaw, Cherry Tomato Pico de Gallo, and Lime Creme Fraiche

Ariana Corrado
Rated 5.0 based on 2 customer reviews
Cumin Cod Tacos with Handmade Corn Tortillas, Lemon Cabbage Slaw, Cherry Tomato Pico de Gallo, and Lime Creme Fraiche
Cumin Cod Tacos with Handmade Corn Tortillas, Lemon Cabbage Slaw, Cherry Tomato Pico de Gallo, and Lime Creme Fraiche
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Ingredients

  • Cumin Cod:
  • 1/4 cup chopped cilantro
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 1 lime, juiced
  • 2 teaspoons, salt
  • 1/8 teaspoon chopped jalapeño
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon cumin seeds
  • 1 pound cod, rinsed, patted dry, and cut into 1-inch pieces
  • Lemon Cabbage Coleslaw:
  • 1½ cup finely shredded green-and-red cabbage mixture
  • 1 heaping tablespoon minced red onion
  • 2 tablespoon lemon juice
  • 1½ tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon lemon zest
  • Pico de Gallo Salsa:
  • 1 pint cherry tomatoes, cut into small pieces
  • 1 heaping tablespoon minced red onion
  • 1 tablespoon chopped cilantro leaves
  • 1/2 lime, juiced
  • 1/4 teaspoon chopped jalepeno pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon whole coriander seeds
  • Lime Creme Fraiche:
  • 1 cup creme fraiche or sour cream
  • 4 teaspoons lime juice
  • 1/4 teaspoon salt
  • Corn Tortillas:
  • 2 cups masa harina
  • 1 teaspoon baking soda
  • 1½ cups warm water (plus more if need be)
  • 1 tablespoon canola oil

Directions

  1. Blend the cilantro, olive oil, lemon juice, lime juice, salt, jalepeno pepper, ground cumin, and cumin seed in a blender for 30 seconds: pour over cod in a bowl. Cover bowl with plastic wrap and marinate in refrigerator for one to 48 hours.
  2. Make the coleslaw by tossing cabbage mixture with red onion in a bowl; add lemon juice, olive oil, salt, and lemon zest and mix to coat.
  3. Make the salsa by mixing tomatoes, red onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and coriander seeds together in a bowl.
  4. Make the lime creme fraiche by stirring creme fraiche, lime juice, and salt together in a bowl.
  5. Mix masa harina and baking soda in a large bowl; let sit for 5 minutes. Pour warm water into masa mix and knead until a soft dough is formed, about 2 minutes. If dough is too dry, add water one teaspoon at a time until workable.
  6. Divide dough into fifteen 1-ounce balls and set onto a baking sheet; cover with a slightly damp cloth to keep from drying out.
  7. Heat a griddle or skillet to medium-high. Line each side of a tortilla press with a thick sheet of plastic wrap.
  8. Place a dough ball in the center of one side of the press and close to press flat and about 6 inches in diameter. Gently peel tortilla from plastic wrap and cook hot griddle until the dough holds, 30 to 60 seconds. Turn the tortilla and continue cooking until no longer doughy, 30 to 60 seconds more. Transfer tortilla to a plate and keep covered with a clean kitchen towel. Repeat process with remaining dough balls.
  9. Heat canola oil and 3 tablespoons of the cod marinate in a large cast-iron skillet over medium-high. Sear cod in the hot oil mixture until lightly browned, about 2 minutes per side. Pour remaining marinade over the fish, cover the skillet, and cook for 3 minutes. Reduce heat to medium-low, turn cod again, and cook covered for 5 minutes.
  10. Put three warm tortillas on each plate and top each with 4 to 5 pieces of cod; top with coleslaw, pico de gallo, and creme fraiche.

Reviews

5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Sam Dalton
December 03, 2017 at 12:19am

Sam Dalton says:

These tacos were really good. I especially loved the lemon cabbage slaw. The fish was also delicious, I added extra meat to mine. Perfect for taco night at my house.

Image of Jessica Scott
November 05, 2017 at 11:26pm

Jessica Scott says:

I'll admit, I tried this recipe just for the homemade corn tortillas. Everything was so delicious, so impressive! From the cod, to the slaw, to the fraiche - this is definitely one for the books. Slightly labor intensive, but worth it.