Give these grilled Pacific cod tacos a try while fresh peaches, peppers, and cilantro from local harvests are still kicking around the grocery stores and farmers’ markets!
Pacific cod longline caught are a sustainable seafood choice. Learn more here.
4 Pacific cod fillets (about 5 oz. each)
1/4 cup oil
1 lime, juiced
1 tablespoon chili powder
1 teaspoon of cumin
1 jalapeno, finely chopped
1/4 cup chopped cilantro
salt & pepper to taste
8 corn tortillas
2 cups ripened peaches (1.5 lbs.),
peeled & diced
3/4 cup red bell pepper, diced
1/3 cup fresh cilantro, chopped
1/2 cup onions, diced
2 tablespoons fresh lime juice
1/8 teaspoon cayenne pepper
Optional garnish: Thinly sliced red cabbage, green onions, sour cream or avocados
Preheat grill to medium-high heat. To prepare tacos, whisk oil, lime juice, chili powder, cumin, jalapeno. cilantro, salt and pepper in a small bowl. Place cod in medium dish and pour in mixture to thoroughly coat fish. Cover and marinate for 15-20 minutes in refrigerator. Mix salsa ingredients in bowl and season with salt and pepper. Place marinated fish on grill. Flip fillets after 4 minutes and cook second side for 2-3 minutes until opaque and flaky. Remove and let rest for 5 minutes. Flake into pieces with fork. Warm the tortillas on grill for 10 seconds on each side. Split the fish among the tortillas and top with salsa and garnish.
Credit: Brooke Havlik. John G. Shedd Aquarium