Baja Fish Tacos
Ingredients
Fish Tacos:
2 tablespoons olive oil
1 clove garlic, minced
¼ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon smoked paprika
Salt and pepper, to taste
Two 8-ounce cod fillets
½ lime, juiced
¼ cup radish, thinly sliced
6 corn tortillas
1 avocado, mashed
Lime wedges, to garnish (optional)
Red Cabbage Slaw :
1 cup red cabbage, shredded
¼ small red onion, sliced
1 medium carrot, peeled and shredded
¼ cup fresh cilantro, chopped
½ jalapeño, seeded and minced (optional)
¼ lime, juiced
1 tablespoon mayonnaise
Honey, to taste
Salt and pepper, to taste
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Instructions
In a bowl, make the fish marinade by combining oil, garlic, chili powder, cumin, smoked paprika, lime juice, salt, and pepper. Place fillets in a shallow dish and pour marinade over top.
Allow fillets to marinate for 20 minutes.
For red cabbage slaw, combine cabbage, red onion, carrot, cilantro, jalapeño, lime, mayonnaise, and honey in a separate bowl. Set aside.
Plug in the Pizza Griddle. Grease with a light coat of cooking oil. Remove fillets from marinade and place on the Cooking Surface.
Cook until the fish is opaque and flakes easily, about 15-20 minutes.
Transfer to a plate and separate into large chunks. Wipe the Griddle with a clean, damp cloth and heat tortillas until soft.
To assemble tacos, top warmed tortillas with mashed avocado, cod, and cabbage slaw.
Garnish with radish slices and fresh squeeze of lime.
Serve and enjoy this fresh and light take on tacos!
