Three White Coats
FISH TACOS
INGREDIENTS
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tomatoes (5-7 medium)
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onion (1/2)
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avocado (2)
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rock cod (1-1 1/3 lb)
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cabbage (1/2 head)
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mayonnaise (3 Tbs)
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yoghurt from grass fed cows (2 Tbs)
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tortilla (4)
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cilantro or parsley
METHOD
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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.
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While the fish is baking, chop up the onion, tomatoes, and avocado and combine them. Lightly season with salt and pepper.
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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.
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Combine mayo with yogurt and mix well.
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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.