Skip to main content

Southwestern Grilled Cod Tacos

Southwestern Grilled Cod Tacos (includes oven directions)
Prep time
Cook time
Total time
Serves: 4 servings
  • 2½ tablespoons cumin seeds
  • ¼ cup freshly squeezed lime juice
  • 3 jalapeño chiles, stemmed and cut in half
  • 2 cloves garlic
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 large bunch cilantro
  • ½ cup extra-virgin olive oil
  • 1½ pounds wild Alaska cod fillets
  • 12 small (4 to 6-inch) corn tortillas, warmed
  • 6 lettuce leaves, torn in half
  • 1 cup high-quality, store-bought salsa fresca
  • 1 cup guacamole (see recipe below), or high-quality, store-bought guacamole
  • Lime wedges, for serving
  • 5 ripe avocados, preferably California Hass
  • 6 tablespoons chopped fresh cilantro
  • 1 medium red onion, diced
  • 4 jalapeño chiles, stemmed, seeded and finely diced
  • 3 tablespoons freshly squeezed lime juice
  • 1½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  1. For the marinade, lightly toast the cumin seeds in a dry skillet over low heat just until the aroma is released, about 5 minutes.
  2. Transfer the seeds to a blender, add the lime juice, jalapeños, garlic, pepper and salt and puree until the cumin seeds are finely ground. Add the cilantro and olive oil and puree until smooth.
  3. Using your hands, generously cover the cod entirely with the marinade and let sit at room temperature for 20 minutes.
  4. Preheat the grill to medium-hot, the broiler in your oven, or a pan on the stovetop over medium-high heat. Cook fish until nearly opaque throughout, about 2 to 5 minutes per side, depending on thickness. Remove the fish from the heat, cool slightly and pull apart into large flakes.
  5. To make the guacamole, cut the avocados in half, remove the pits, peel, quarter and place the flesh in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining guacamole ingredients and combine with a fork. This should be served immediately.
  6. To assemble the tacos, place warm tortillas on a work surface and line each with a piece of lettuce. Top with chunks of fish, a generous spoonful of salsa fresca and the fresh guacamole.
  7. Serve immediately accompanied by lime wedges.
Guacamole recipe will yield 3 cups total. To warm tortillas, dip corn tortillas in water, shaking off excess. Toast, in batches, in nonstick pan over moderate heat, about 1 minute per side. Wrap in towel to keep warm.


Popular posts from this blog

Taco Bake

Taco Bake - Can't Stay Out of the Kitchen: Taco Bake is a Tex-Mex casserole with layers of corn chips, beef filling with diced tomatoes & chilies, sour cream & a cheese layer. So quick & easy too.

This looks SO Good!!! I think I might have to make in the near future!

Taco Bake This amazing 7-ingredient Tex-Mex casserole is filled with a tasty beef mixture, cheese and tortilla chips. Taco Bake is gluten free. CourseBeef Main DishCuisine

Grilled Romaine Hearts with Caesar Vinaigrette

Recipe borrowed from: I love love love Caesar anything!!! Definitely going to try this! Serve this as the salad for Christmas dinner!

Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…

Hough Bakery - butter cookies

Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…