Fish Tacos Recipe

Although tacos have a Mexican origin, the humble street food has become an American staple. In our Margherita wood-fired oven, we started with a malleable white cod, paired with a corn tortilla – the duel soft meat and flatbread combo were made more flavorful by adding south of the border favorites including avocados, cilantro, and red cabbage. We finished off with a spicy Cholula hot sauce and limes for tartness. This fish taco recipe will induce a blissful combination of salty, creamy, and fiery that your whole family can enjoy. 

Ingredients

• 1 Filet of Cod (White Fish of Choice)
• Blackening Seasoning of Choice
• 1 Tbs Olive Oil
• Corn Tortillas
• Avocados
• Cilantro
• Sour Cream
• Cholula Hot Sauce
• Red Cabbage
• Limes

Preparation

• Begin by preparing all of the fresh ingredients
• Thinly slice red cabbage for topping
• Peel and slice fresh avocado
• Chop up cilantro for topping the tacos
• Mix a cup of sour cream with a quarter cup of Cholula hot sauce
• Preheat the oven to 500 degrees Fahrenheit, and place the cast iron skillet into the oven to preheat
• While preheating the skillet, coat the fish with blackening seasoning
• Once the skillet is up to temp, remove it from the oven and coat it with olive oil 
• Place the fish onto the skillet and slide it into the oven; the fish will begin searing immediately
• After about 3 minutes or so, flip the fish to sear the other side 
• The fish will be ready once it flakes away evenly when trying to move it with a pair of tongs
• Once the fish is fully cooked, place the corn tortillas onto the stones of your oven for just a few seconds to warm them up
• Assemble your fish tacos with whichever combination of toppings and fish you desire