• tomatoes (5-7 medium)

  • onion (1/2)

  • avocado (2)

  • rock cod (1-1 1/3 lb)

  • cabbage (1/2 head)

  • mayonnaise (3 Tbs)

  • yoghurt from grass fed cows (2 Tbs)

  • tortilla (4)

  • cilantro or parsley



  • Season the fish with salt and pepper and drizzle with some extra virgin olive oil. Bake in the oven preheated to 420 F for 15 minutes or until the fish flakes. 


  • While the fish is baking, chop up the onion, tomatoes, and avocado and combine them. Lightly season with salt and pepper.

  • Cut cabbage crosswise into thin shreds. Add a pinch of salt and gently squeeze the cabbage with your hand. Add a little bit of lemon juice if you have some handy.


  • Combine mayo with yogurt and mix well.

  • Warm the tortillas in the oven or stove top and assemble the tacos: layer a generous portion of fish on a tortilla and top it off with cabbage and the avocado-tomato mixture. Sprinkle with some cilantro and drizzle the mayo-yogurt sauce on top.  Serve with a wedge of lemon or lime.

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© 2020 JL for 3WC