Taco Tuesday meets poolside lounging with this fresh and easy recipe. Flaky Icelandic cod and our signature Bristol Farms guacamole make these tacos a bright, effortless choice for a warm afternoon. Squeeze on some lime, crack open a cold beer, and soak up the sun.
Ingredients
1 pound Icelandic cod fillets
2 tablespoons olive oil
12 corn tortillas
1 cup shredded cabbage
1/2 cup sliced radishes
1 jalapeño, thinly sliced
1/2 cup Bristol Farms guacamole
1/2 cup fresh cilantro, roughly chopped
2 limes, cut into wedges
salt and pepper to taste
Optional Ingredients
your favorite beer for serving
Directions
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Pat the Icelandic cod fillets dry with paper towels and season both sides with salt and pepper.
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Heat the olive oil in a large non-stick skillet over medium-high heat.
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Place the cod in the skillet and cook for about 3 to 4 minutes per side until the fish is golden brown and flakes easily with a fork.
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While the fish cooks, warm the corn tortillas in a dry skillet or over an open flame until they are soft and slightly charred.
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Flake the cooked cod into large, bite-sized pieces.
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Build each taco by spreading a generous spoonful of Bristol Farms guacamole onto a warm tortilla.
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Layer on the shredded cabbage and the pieces of flaked cod.
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Top with the pickled red onions, radish slices, jalapeño, and a sprinkle of fresh cilantro.
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Serve immediately with extra lime wedges on the side and a cold cerveza.
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