This hobby led to my favorite meal of the moment…
At the bookstore I’m that person idling with 10 cookbooks at my feet, slowly flipping through one at a time. I’ll never take any of them home with me, but I like to grab flickers of flavor inspiration & soak up inventive ingredient combinations.
Recently at the McNally Jackson Bookstore in Williamsburg I was flipping through Molly Baz’s Cook This Book when something caught my eye: a crunchy tostada, tender fish, a vibrant green salsa-ish. And I knew I had to make my own. That night these tacos were born and I simply cannot get enough of them. Don’t let the recipe intimidate you: it’s just a bit of easy prep work you can totally handle while sipping your favorite drink & chatting with a friend. The fish cooks in 15 minutes and then you’ll be happily feasting on these bright, spicy & creamy tacos that will (hopefully) blow your mind.
Tacos with Slow Roasted Cod in Avocado Tomatillo Salsa
Serves 2-3
6 Tortillas, I strongly recommend Trader Joe’s Corn and Wheat Tortillas
Hot sauce, I like it with Trader Joe’s Habanero Hot Sauce
For Fish
2-3 filets of fresh cod, 3/4 lb total
3 garlic cloves, grated or very finely minced
1.5 Tbsps Extra virgin olive oil
Approx. 1 tsp Coarse kosher salt
For Avocado Tomatillo Salsa
1 medium - large avocado
3-4 limes (sometimes they don’t render much juice so I like to buy extra)
3 small-medium tomatillos
1 small bunch cilantro (here’s what to do with leftover cilantro)
2 large garlic cloves
A splash of olive oil if needed to loosen the salsa
For Quick Pickled Veg
1/2 cup white vinegar
1/4-1/2 cup sweet vinegar, like white balsamic or sherry vinegar (rice vinegar, white wine vinegar or ACV also work)
1/2 tsp coarse salt
1/2 tsp sugar (any kind will work)
1-2 small Persian cucumbers, cleaned and cut into thin rounds
1 small red onion, thinly sliced into half moons
1 red thai chili, with seeds if you want it hotter, or use a __ if you don’t like hot pepper
Chipotle Mayo Drizzle
2 Tbsps mayonnaise
1 small can chipotle en adobo, usually in the International aisle of your grocery store or hot sauce of choice
Turn your oven on to 300 F. Take 3/4 lb cod out of the fridge to bring to room temp. You can also opt to quickly sear your cod in a hot pan with a bit of oil.
In the meanwhile, let’s make our quick pickle. to a large jar add about 1/2 cup white vinegar and then fill the jar to the 3/4 mark with another sweeter variety of vinegar like white balsamic or sherry vinegar. If you have neither, rice vinegar, white wine vinegar or apple cider vinegar will do. Pour all of your liquid into a small bowl.
To the vinegar in the bowl add 1/2 tsp salt and 1/2 tsp sugar. Stir well until dissolved into the vinegar (you can also do this in a small saucepan over low heat if you want to speed up the dissolving process).
In the meantime, to the empty jar add:
1-2 Persian or mini hothouse cucumbers, cut into thin rounds
1 small or 1/2 medium red onion, thinly sliced into half moons
1 red thai chili, with seeds if you want it hotter, or use a __ if you don’t like hot pepper
Finally, pour your vinegar into the jar over the vegetables. If you heated the vinegar, allow it to cool before adding back to your jar.
Now, to make the avocado tomatillo salsa - the magic behind this recipe. Lightly oil a stainless steel pan, cast iron pan or cast iron griddle with a neutral oil (avocado, sunflower, safflower, canola, etc). Place over medium heat. Cut three tomatillos in half and two garlic cloves in half, and lay flat side down in your pan. It should be sizzling. Sear until browned, then flip and sear another few minutes on the other side. We’re looking to get browning on the garlic and a little char on the tomatillos (they may soften and that’s totally okay). When sufficiently charred remove from the pan carefully using tongs, set aside and turn off the pan.
Get out a blender or food processor. To the bowl of the blender add large handful of cilantro with stems, half your avocado, juice of 1-2 limes (you can always add more later), and finally the charred tomatillos and garlic. Blend until smooth and then add a pinch or two of salt, tasting until it hits the sweet spot. This salsa should be citrusy and bright, so if you only used one lime consider adding another. Add to a jar and set aside.
It’s time to cook your fish: place your fish filets in an oven safe skillet or baking dish. Drizzle with 1.5 Tbsps olive oil, 1 tsp of coarse kosher salt (use less if you have fine salt), and 3 very finely minced or grated garlic cloves. Rub the filets with the salt, garlic and olive oil so they are evenly coated.
Place in the oven and roast for 12-20 minutes, depending on the size of your fish filets. You want it to be flaky and tender, so try to avoid overcooking. If smaller filets finish first, transfer them to a plate and place on a plate tented with aluminum foil. When all of the fish is done, transfer it onto the plate.
While the fish cooks, your final steps to prepare:
This is optional but really makes the dish spectacular so I recommend it. In a small ramekin or bowl, add 1 tsp chipotle en adobo or hot sauce with 2 Tbsp mayonnaise and juice of 1/2 a lime. Mix until combined. You could also use a pre-made chipotle mayo but homemade is way better.
Warm your tortillas: you can do this in the microwave with this trick, but I like to warm mine over the small to medium burner on my stovetop carefully using tongs. Keep the flame low but not so low that it doesn’t reach the tortilla. It may need 30 seconds - 1 minute on each side. Look for a little charring and that it’s warm. Transfer to a plate as you warm the tortillas and cover with a clean kitchen towel or foil.
Take the other 1/2 of the avocado leftover from making the salsa, peel the skin off the outside, lay flat side down and dice. Add to a bowl to serve with the tacos.
It’s time to serve. Uncover the covered fish and using a fork, gently flake it apart into small pieces. Drizzle with plenty of your avocado tomatillo salsa. Then build your tacos - a little fish, a drizzle of chipotle mayo, some avocado and pickled veggies. Enjoy this flavor train!