Name: "Fish and Chips" Tacos with Chive Mayo & Crunchy Veggie-Arugula Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 1 small pkg chives; 1.02 kg cod fillet; 1 ½ English cucumbers; 1 ½ lemons; 1 ½ bunches radish; 18 small flour tortillas; 3 yellow bell peppers; 3 medium yellow potatoes; black pepper; extra virgin olive oil; garlic powder; honey; mayonnaise; paprika; parsley flakes; salt; white wine vinegar

"Fish and Chips" Tacos with Chive Mayo & Crunchy Veggie-Arugula Salad"Fish and Chips" Tacos with Chive Mayo & Crunchy Veggie-Arugula Salad — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

1 small pkg chives

1.02 kg cod fillet

1 ½ English cucumbers

1 ½ lemons

1 ½ bunches radish

18 small flour tortillas

3 yellow bell peppers

3 medium yellow potatoes

black pepper

extra virgin olive oil

garlic powder

honey

mayonnaise

paprika

parsley flakes

salt

white wine vinegar

Instructions

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Peel and small dice potatoes.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add potatoes and spices; cook, stirring occasionally, until golden brown and tender, 12-14 minutes. Transfer potatoes to a plate and loosely cover with aluminum foil. (Reserve skillet for later use.)

Meanwhile, zest lemons into a small bowl. (Cut lemons into wedges and set aside for serving.)

Chop chives into small pieces. Add half to the bowl with the lemon zest along with mayo, vinegar, salt, and pepper. Stir to combine the chive mayo and set aside. (Reserve remaining chives for serving.)

Pat cod dry with paper towels and cut into 1-inch pieces. Place in a large bowl, season with spices, and gently toss to coat.

When the potatoes are done, return skillet to medium heat, add more oil, and swirl to coat the bottom. Working in batches if necessary, add cod and cook, turning occasionally, until golden brown and cooked through, 4-5 minutes. Transfer to the plate with the potatoes and re-cover with foil.

Meanwhile, place oil, vinegar, honey, salt, and pepper in a clean large bowl. Whisk to combine the dressing.

Using a clean cutting board, trim and slice radishes crosswise into thin rounds. Add to the bowl with the dressing.

Trim and quarter cucumbers lengthwise, then cut crosswise into bite-sized pieces. Add to the bowl.

Trim, seed, and medium dice bell peppers. Add to the bowl, along with arugula, and toss to combine the salad.

Warm tortillas in another skillet, oven, or microwave (optional).

Divide tortillas between plates. Spread with chive mayo, fill with fish and potatoes, then top with reserved chives. Serve with salad on the side and lemon wedges for squeezing. Enjoy!

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