Spicy Soft Tacos with Poached Cod

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 🙂

Serves 4-8

453 g fresh Cod, skinned and de-boned (you can use from frozen)

6 Peppercorns

1 Small onion, quartered

½ tsp salt

Spicy Sauce:

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.

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 🙂

Servings 4-8

Prep Time 5 minutes

Cook Time 6 minutes

Ingredients

• 453 g fresh Cod , skinned and de-boned (you can use from frozen)
• 6 Peppercorns
• 1 small onion, , quartered
• 1/2 tsp salt

Spicy Sauce

• 1/2 cup fat free sour cream
• Juice of ½ a lime
• 3 Green onions
• 1/2 Jalapeno pepper (seeded)
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp pepper

Tacos

• 8 small tortilla shells (recipe coming soon!)

Instructions

1. 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.
2. Meanwhile, prepare the spicy sauce by pureeing all ingredients in a food processor, mini-chopper or blender; taste and adjust seasoning.
3. 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.
4. Garnish with your favourite toppings; I went with fresh chopped tomatoes and more sliced green onion.