Name: Grilled Cod Tacos with Spicy Tomato-Cilantro Salsa & Lettuce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ heads butter (Boston) lettuce; 1 small bunch cilantro; 1.02 kg cod fillet; 1 ½ limes; 1 ½ medium red onions; 18 small flour tortillas; 6 tomatoes; black pepper; chili-garlic sauce; chili powder; coriander, ground; extra virgin olive oil; salt

Grilled Cod Tacos with Spicy Tomato-Cilantro Salsa & LettuceGrilled Cod Tacos with Spicy Tomato-Cilantro Salsa & Lettuce — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ heads butter (Boston) lettuce

1 small bunch cilantro

1.02 kg cod fillet

1 ½ limes

1 ½ medium red onions

18 small flour tortillas

6 tomatoes

black pepper

chili-garlic sauce

chili powder

coriander, ground

extra virgin olive oil

salt

Instructions

Place oil and spices in a large bowl; stir to combine the spice paste.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the pan heats up, add cod to the bowl with the spice paste and turn to coat.

Once the pan is hot, coat with oil. Working in batches if necessary, add cod and grill until the flesh is opaque and flakey, 3-4 minutes per side. Remove to a plate.

Meanwhile, wash and dry the fresh produce.

Zest and juice limes into a medium bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the lime juice.

Small dice tomatoes. Add to the bowl.

Peel, halve, and small dice onions. Add to the bowl.

Add oil, chili-garlic sauce, salt, and pepper to the bowl. Stir to combine the salsa and set aside.

Separate lettuce leaves, then slice crosswise into thin (shred-like) strips.

Use a fork to break the cod into bite-sized pieces.

Warm tortillas in the grill pan, oven, or microwave (optional).

To serve, divide tortillas between plates; fill with grilled cod, salsa, and lettuce. Enjoy!

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