Gluten-Free Cod Fish Tacos

Ingredients

For the Cilantro Lime Cream Sauce:

• 1 cup sour cream

• 1/4 cup heavy cream

• 1/4 cup finely chopped cilantro

• Juice of 1 lime

• Salt and pepper to taste

• 1 teaspoon ground sumac

For the Fish:

• 1 pound fresh cod, cut into strips

• Frying oil (such as canola or vegetable oil)

• 1 cup masa harina (corn flour) for breading

• 1 tablespoon Sazon Goya Sazonador Total seasoning

• Salt and pepper to taste

For the Mango Avocado Slaw:

• 2 cups thinly sliced red cabbage

• 1 ripe avocado, cubed

• 1 ripe mango, cubed

• 1/4 cup chopped cilantro

• 1 small tomato, diced

• 1/4 cup finely diced red onion

• 1 jalapeno, seeded and finely chopped

• Juice of 1 blood orange

• Juice of 1 lemon

• Juice of 1 lime

• Salt and pepper to taste

Additional:

• Corn Tortillas for serving

• Lime wedges for serving

Instructions

1. Prepare the Cilantro Lime Cream Sauce:

• In a small bowl, whisk together the sour cream, heavy cream, cilantro, lime juice, salt, pepper, and ground sumac until smooth. Set aside in the fridge to chill.

2. Make the Mango Avocado Slaw:

• In a large bowl, combine the red cabbage, avocado, mango, cilantro, tomato, red onion, and jalapeno. Drizzle with the blood orange, lemon, and lime juice. Season with salt and pepper to taste. Toss gently to combine. Refrigerate until ready to use.

3. Prepare the Fish:

• Heat the frying oil in a deep skillet or deep fryer to 375°F (190°C).

• Season the cod strips with salt, pepper, and Sazon Goya seasoning. Dredge each strip in masa harina to coat completely.

• Fry the fish in batches, being careful not to overcrowd the skillet. Cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.

4. Assemble the Tacos:

• Warm the tortillas in a dry skillet or directly over a gas flame for a few seconds on each side.

• Place some of the fried fish on each tortilla. Top with a generous amount of mango avocado slaw.

• Drizzle with the cilantro lime cream sauce.

• Serve with lime wedges on the side.

Super fresh and simple. Make this in the summer and eat it outside. Idk do whatever. Thanks, enjoy.