So, I made my own tortillas – I know it sounds crazy, but it was actually pretty easy and tasty! For these fish tacos, mild cod is spiced up with cajun seasoning, paired with avocado, tartar sauce, and shredded cabbage for the crunch factor. It was easy to put together post pool, and a big hit with the fellas!
For the tortillas:
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup vegetable oil
- 1 cup warm water
- In the bowl of a stand mixer, using the dough hook, combine dough, salt, and baking powder.
- With the mixer on medium speed, add the oil and water, mix for 1 to 2 minutes. Stop halfway through and scrape down the sides of the bowl. When the dough forms into a ball, turn the speed down to low and continue mixing for another 1 to 2 minutes until the dough is smooth.
- Divide dough into 16 equal portions, roll each portion into a ball, and flatten slightly with the palm of your hand. Set on a lightly floured surface, and cover with a clean kitchen towel. Let rest for 15 to 30 minutes.
- When ready to cook, warm a cast iron skillet over medium-high heat.
- Lightly flour the work service and rolling pin, roll out each dough ball into a 6″ circle. Transfer dough, one at a time into the skillet. Cook for about 1 minute, until bubbles form, flip and cook on the other side for approximately 30 seconds.
- Wrap in a kitchen towel to keep warm, as you cook the others – this will keep them pliable and soft. Serve immediately or let cool for later use. Leftovers can be stored in a Ziplock bag in the fridge for 2 to 3 days or frozen for 2 to 3 months in a Ziplock. Separate tortillas between sheets of wax paper.
For the tacos:
- 1 1/2 pounds cod
- 2 to 3 tablespoons cajun seasoning
- 1/2 cup tartar sauce
- 1 avocado, peeled, pitted, and cut into chunks
- 1 lime
- kosher salt
- 1 cup shredded cabbage
- 6 tortillas
- cooking spray
- Preheat oven to 425º and place a baking sheet in the oven to heat up along with the oven.
- Cut the cod into slices, sprinkle generously with the cajun seasoning and set aside.
- Thinly slice the cabbage, and toss with the juice of half a lime and a pinch of kosher salt. Cut avocado into chunks.
- When the oven comes to temperature, spray the baking sheet with cooking spray. Place the fish on the sheet, then lightly spray the tops of the fish with the cooking spray. Bake for 12 to 15 minutes.
- To assemble, place some cabbage on the tortilla, top with a few chunks of fish and some avocado. Add a spoonful of the tartar sauce and a squeeze of lime. Makes 6.
