Cook This: Ling Cod Fish Tacos

By Dr. Samantha Brody, On February 19, 2012

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I originally found the recipe for Scrumptious Halibut Fish Tacos on Epicurious about 4 years ago. I bookmarked it and have gone back at least a dozen times. This time though, I wanted a slightly less expensive fish for a weekday meal so I asked Lyf at Flying Fish Co what he thought would work well. It took him about 5 seconds to choose Pacific ling cod. It was fresh, never frozen, about half the price of halibut, and Lyf was 100% sure. And really, who am I to doubt the fishmonger?

There are a few other changes I made because I didn’t want to buy pre-julienned carrots or non-organic broccoli slaw. And next time I’m going to make my own tortillas. I bought a tortilladora about a year ago (I’m a sucker for kitchen gadgets) and my first try was a disaster but I really need to get back on that.

I served the tacos as shown with a side of refried black beans. My five year old came up with that idea and was thrilled it helped everything “stick” so well inside the tortilla. And if you wanted to make this even lower in carbs you really could serve the fish over the slaw and skip the tortilla.

 

INGREDIENTS

  • 1 lb Pacific ling cod (these fish are actually unrelated to cod) or other mild but meaty fish cut into pieces about 1 x 3 inches.
  • 1-2 T Olive oil
  • Flour for dredging fillets. I’ve used whole spelt flour for this and last night tried a coconut flour to make it GF. It didn’t work great. I’ll use corn meal next time.
  • 1 bag of corn tortillas

SLAW DRESSING

  • 1/2 C fresh lime juice
  • 1/3 C honey
  • 2 T olive oil
  • salt and pepper to taste
  • 1 tsp. cumin powder (better fresh ground from seeds but not necessary)

SLAW

  • 1 1/2 C thinly sliced red cabbage
  • 1 C shredded carrots
  • 1/2 med. red onion slivered
  • 3 T rough chopped cilantro (on the topic of kitchen gadgets, just bought these- love!)

GARNISHES

  • 1 sliced avocado
  • 3 scallions diced
  • fresh diced jalapenos (optional)

Instructions

1. Assemble slaw, mix dressing ingredients and whisk , pour dressing over slaw and let marinate while you prepare the rest of the dish.

2. Pour flour onto large plate, add cumin, salt, and pepper. Dredge fish in flour mix.

3. Heat up a stainless or cast iron skillet with olive oil and cook fish until just cooked through.

4. Heat up tortilla on hot cast iron pan or directly on electric burner.

4. Put slaw on tortilla and top with fish and garnishes.

 

I serve with lime wedges, avo, refried black beans (amy’s are my favorite), scallions and fresh jalapenos.

 

Enjoy!

Dr Samantha

Comments:

  1. Benz
    02.21.12

    Hey Dr. B. If you have it, you should try garfava flour (that’s the Bob’s Red Mill Garbanzo & Fava bean flour mix) to bread your fish. It sounds a little funny, but it tastes great!

  2. Janie
    02.21.12

    i make something very similar in the summer a lot. i usually add a chopped mango to the slaw too. i also make my own creamy sauce. you know how they always serve that in restaurants drizzled over the fish? i use organic plain nancy’s yogurt (because it’s tangy) and thin it with lime juice and add a dash of cayenne pepper. it’s not dairy free but you only need a small amount. just thought i would pass that on!

    i am definitely getting those herb shears the next time i’m in a cooking store! they look awesome!

  3. Dr. Samantha Brody
    02.21.12

    Thanks @Benz. That does sound a little funny but sometimes with GF that’s the way it goes…sounds funny, tastes great! I’ll pick it up this weekend and give it try for sure.

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