Spicy Soft Tacos with Poached Cod
Mike’s dad gave me a recipe for poached cod years ago for another recipe; I use it over and over again for anything with poached cod. When I was looking for inspiration for this month’s Redux, I came across Coconut Crusted Fish Tacos by Kaleigh at livelytable.com and this is what I came up with 🙂
453 g fresh Cod, skinned and de-boned (you can use from frozen)
1 Small onion, quartered
½ tsp salt
½ Cup fat free sour cream
Juice of ½ a lime
3 green onions
½ Jalapeño pepper (seeded)
1 tsp chili powder
½ tsp salt
¼ tsp pepper
8 Small tortilla shells (recipe coming soon!)
Combine the cod, peppercorns, onion and salt in a pot and cover with water, bring the pot to a boil and then drop the heat to medium-low and simmer for 6 minutes; drain and leave to rest.
Meanwhile, prepare the spicy sauce by pureeing all ingredients in a food processor, mini-chopper or blender; taste and adjust seasoning.
To assemble each taco. take a tortilla shell and place an 1/8 of the fish (best guess will work!) and top with some of the Spicy Sauce.
Garnish with your favourite toppings; I went with fresh chopped tomatoes and more sliced green onion.