If there's one thing you can never have too much of, y'all, it's tacos. The Texan in me just LOVES a great taco - you can use almost any base you want, top it with some pico de gallo, guac, or the liquid happiness known as queso, and you've got a fantastic meal!
Yields: 4 tacos
1 lb of Atlantic cod, skin removed
Taco seasoning, about 2 tablespoons
1 lime, divided (½ juice for the fish to marinate, ½ during cooking)
1 tablespoon of tequila
1/2 jalapeño, diced
3 tablespoons of cilantro, diced
2 teaspoons of avocado oil
Pico de gallo
1 Hass avocado, sliced or made into guacamole
Place the cod on a plate and pat dry with paper towels until it is completely dry.
Brush 1 tbsp of tequila on the fish, squeeze half a lime, sprinkle taco seasoning all over the fish, and then sprinkle the jalapeno and cilantro on top. Allow the fish to marinate for 15 minutes on the counter.
3. While the fish is marinating, you can heat up the tortillas if you have a gas stove. Turn on your range and adjust the heat to medium-low. Using tongs, take one of the tortillas and place it directly over the flame. Allow the tortilla to lay over the flame for around 15 seconds, then flip over to the other side. Wrap them in foil to keep warm until you're ready to eat.
4. After the fish has marinated and is ready to cook, place a nonstick skillet over medium-high heat with 1 tbsp avocado oil. Allow the bottom of the fish to sear for 1 minute and then place the lid to the pan on for 2 minutes, or until done. The flesh should be just opaque and flaky, be careful to not overcook. Turn the heat off and juice the other half of the lime over the fish.
5. Assemble the tacos by placing a portion of the fish on a tortilla, top with broccoli slaw, pico de gallo, avocado or guac, and a few fresh cilantro leaves. Enjoy!