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Home : Recipes : Cod Taco with Wheat Tortilla, Kale, and Chili Mayonnaise
Home : Recipes : Cod Taco with Wheat Tortilla, Kale, and Chili Mayonnaise

Cod Taco with Wheat Tortilla, Kale, and Chili Mayonnaise

This taco is easy to make if you use store-bought taco shells (14 cm in diameter), or you can make the shells yourself. If using ready-made shells – warm them as described on the package. The recipe is for about four shells. All our recipes are sourced from godfisk.no

Photo: Gunnar Hvarnes

  • Preparation time: 15-25 min
  • Difficulty: Easy

Ingredients

Chili mayonnaise

kale

Tortilla Shells

Method

The fish can be prepared in two ways.

Pan-fried

  • Cut the fish into finger-sized pieces
  • Sprinkle with taco seasoning and salt
  • Use a good oil, such as sunflower or rapeseed oil, in the pan
  • Add butter for better flavor
  • Cook the fish in 2 minutes in a hot pan
  • Turn the fish pieces, remove the pan from the heat, and let rest for 2 minutes
  • Serve

Baked in the oven

  • Preheat the oven to 180°C (conventional setting)
  • Add a little oil to the bottom of an ovenproof dish
  • Place the entire fillet in the dish
  • Sprinkle with salt and taco seasoning
  • Bake for 15 minutes in the center of the oven
  • Remove the fish, use a fork to break it apart slightly
  • Serve

Chili Mayonnaise

  • You can make mayonnaise yourself or use ready-made
  • Blend mayonnaise and chili sauce in a blender
  • Season with salt to taste

Finely chopped kale

  • Pre-cut kale (available commercially) and finely sliced spring onion tossed with lime and olive oil just before serving

Tortilla Shells

  • Remove the butter from the refrigerator so it reaches room temperature before making the shells
  • Mix all ingredients to form a smooth dough
  • Divide the dough into 12 equal parts
  • Cover and let rest for about 15 minutes
  • Roll the balls into approximately 12 cm diameter circles — the thinner, the better. When you can see your hand through the tortilla, they are perfect.
  • Cook the tortilla shells in a dry non-stick pan over medium heat. Press down the shells during cooking to prevent bubbles (not with your fingers). The tortillas should turn golden.
  • They are a bit stiff when freshly made, but will become softer over time.

Plating

  • Use brown paper/baking paper under the shell
  • Spread a layer of mayonnaise on the shell
  • Lightly arrange fresh green salad on the shell
  • Place the cod on top
  • Let the eaters close their shells, as they look better when opened

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