Central Fish Tacos (3) Recipe

Inspired by Central Kitchen + Bar

Time30m

Serves3

Tajin spiced crispy cod, citrus slaw, pineapple salsa, pico de gallo, served in corn tortillas, with a chipotle aioli + fresh Mycro cilantro. Substitute Crispy Chicken for $3.

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Ingredients

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Fish Tacos

1 pound Cod fillets

2 tbs tajin seasoning

6 units Corn tortillas

1/2 cup Chipotle aioli

1/2 cup Fresh Mycro cilantro

Citrus Slaw

2 cups Green cabbage, shredded

1 medium Carrot, grated

2 tbs ReaLime juice

1 tbs olive oil

1/2 tsp Celtic sea salt

Pineapple Salsa

1 cup Pineapple, diced

1/4 cup Red onion, diced

1 medium Jalapeño, minced

1/4 cup Cilantro, chopped

1 tbs ReaLime juice

Pico de Gallo

1 1/2 cups Tomatoes, diced

1/2 cup Red onion, diced

1/4 cup Cilantro, chopped

2 tbs ReaLime juice

1/2 tsp Celtic sea salt

Method

Preparation

Prepare the Slaw

In a bowl, combine shredded cabbage, grated carrot, lime juice, olive oil, and salt. Toss well and set aside to marinate.

Make Pineapple Salsa

In another bowl, mix diced pineapple, red onion, minced jalapeño, chopped cilantro, and lime juice. Stir to combine and set aside.

Prepare Pico de Gallo

In a separate bowl, combine diced tomatoes, red onion, chopped cilantro, lime juice, and salt. Mix well and set aside.

Cooking the Cod

Cook the Cod

Preheat the oven to 425°F (220°C). Season cod fillets with Tajin seasoning. Place on a baking sheet lined with parchment paper and bake for 12-15 minutes until crispy and cooked through.

Assembling the Tacos

Assemble Tacos

Warm corn tortillas in a skillet or microwave. Place crispy cod on each tortilla, top with citrus slaw, pineapple salsa, pico de gallo, a drizzle of chipotle aioli, and garnish with fresh Mycro cilantro.