Cumin Cod Tacos with Handmade Corn Tortillas, Lemon Cabbage Slaw, Cherry Tomato Pico de Gallo, and Lime Creme Fraiche
Ingredients
- Cumin Cod
- ¼ cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 lime, juiced
- 2 teaspoons salt
- ⅛ teaspoon chopped jalapeño
- ⅛ teaspoon ground cumin
- ⅛ 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
- ½ lime, juiced
- ¼ teaspoon chopped jalapeño pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon whole coriander seeds
- Lime Creme Fraiche
- 1 cup creme fraiche or sour cream
- 4 teaspoons lime juice
- ¼ teaspoon salt
- Corn Tortillas
- 2 cups masa harina
- 1 teaspoon baking soda
- 1½ cups warm water, plus more if needed
- 1 tablespoon canola oil
Directions
- 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.
- 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.
- Make the salsa by mixing tomatoes, red onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and coriander seeds together in a bowl.
- Make the lime creme fraiche by stirring creme fraiche, lime juice, and salt together in a bowl.
- 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.
- Divide dough into fifteen 1-ounce balls and set onto a baking sheet; cover with a slightly damp cloth to keep from drying out.
- Heat a griddle or skillet to medium-high. Line each side of a tortilla press with a thick sheet of plastic wrap.
- 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.
- 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.
- 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.
The corn tortillas can be stored in a Ziploc bag and stored for up to two weeks in the fridge. If you don't have time to make your own, be sure to pick up good quality tortillas at the grocery store—all the better if they're handmade. They really do make such a difference in the flavor of the tacos.
Reviews
What others are saying
Aja A says:
There is a lot going on in this taco which hits you with so many flavors. I had a bit of trouble trying to make my own tortillas, so I will need to practice that a bit. The added spices made a bland cod pretty flavorful and the coleslaw was tart and crisp.
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.
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.