TACO TUESDAYS just got SO MUCH BETTER!!
The annual “Newfoundland Food Fishery” has begun and Newfoundlanders are hitting the seas to catch some cod. We wait for this all year! Eating as much cod as we can, sharing with friends and family, and stocking our freezers for the winter. And I have to tell ya, there is NOTHING better than cod fresh out of the ocean ~ you can taste the sea on it, it’s super moist, tender, flaky ~ The BEST!
A lot of people I know either pan fry it with a light batter or deep fry it in a nice beer batter but here is a another great option for cooking up that cod (or any white fish you have on hand) baked “Fish Tacos with Roasted Pepper Salsa”.
The SALSA! The SALSA! The SALSA! is soooo goooood! It is so fresh, super flavorful with the sweetness from the peppers and the tanginess from the lemon perfectly compliments the BAKED fish. A light recipe without a lot of fat, carbs or calories so feel free to have seconds 🙂 The fish also has a little sprinkle of cheddar cheese and that little bit of creaminess and saltiness is AMAZING ~ do not leave it out! If you are living a low carb lifestyle, just have the fish, cheese, and salsa. It’s delicious either way.
Fish Tacos with Roasted Pepper Salsa
Red Pepper Salsa:
- 1 TBSP olive oil
- 1 red pepper, seeds removed and quartered
- 1 yellow or orange pepper, seeds removed and quartered
- 1 jalapeno, seeded and chopped
- 1 red onion, sliced into rings
- 1/4 cup cilantro, roughly chopped
- 2 TBSP lemon juice
- Salt and pepper to taste
- 1 lb cod fillets (halibut, haddock, etc) cut into large pieces
- 2 TBSP olive Oil
- 1 tsp chili Powder
- Salt and pepper to taste
- 2 cups Romaine Lettuce, roughly chopped
- 8 – 10 Small tortilla or taco shells
- 1 cup cup cheddar cheese, shredded (old or sharp is best)
Preheat oven to 450 degrees ~ you could also BBQ fish and peppers on medium high.
For Roasted Pepper Salsa:
Cover a large cookie sheet with parchment paper and using a pastry brush lightly brush both sides of peppers and onions with olive oil. Lay vegetables on cookie sheet. Put vegetables in the oven and cook for 5 minutes. Turn vegetables over and cook for another 5 minutes. Remove from oven and allow to cool. Once cool, dice cooked peppers and onions and add to a small bowl, add chopped jalapeno, cilantro and lemon juice. Stir to mix and lightly season with salt and pepper. Set aside and prepare fish.
For Baked Fish:
Cover a large cookie sheet with parchment and add 2 square cookie cooling racks. Spray racks with oil to prevent sticking.
In a small bowl, mix the olive oil and chili powder. Pat fish dry and with a pastry brush, lightly brush both sides of the fish with the oil mixture. Lay seasoned cod on cooling racks. Season lightly with salt and pepper (optional)
Cook in oven for 10 – 15 minutes or until fish flakes easily. Remove from oven and immediately sprinkle with cheddar cheese.
Heat tortillas in a frying pan over medium high heat until warmed. Remove from frying pan, to warmed tortillas add some chopped romaine lettuce, top with some baked cod and cheese, add roasted pepper salsa. Enjoy!
Loving this Life Living “Around the Bay” ~ DD