This Tacofino inspired Fish Taco recipe has become one of your favourites! I just had to bring it over from the old site!

Walking up to the Tacofino Foodtruck post-surf was a weekly ritual for me whilst living there. Despite some locals feeling it is overrated, I loved it! The staff was friendly and the appetite satisfaction was always a 10/10.

Even if you don’t catch some waves, you and your family will love this recipe any day of the week!

*You can switch the Cod for chicken stripes. My nephew prefers it that way!

INGREDIENTS

Serves 4

• 2 cod filets
• 1-2 limes
• 1 garlic clove
• 2 tbsp olive oil
• 8 whole wheat tortillas
• Chipotle Mayo *I use this recipe. Check it out!
• Tomato-mango salsa *get the recipe HERE
• Napa cabbage
• Coriander leaves
• Salt & Pepper

METHOD

• Slice the cod into strips.
• In a mixing bowl, add the olive oil, juice of 1 lime, crushed garlic clove, and the cod strips. Add salt & pepper. Mix well. Let marinate while you prepare the other items.
• Chop up the Napa cabbage.
• Prepare the tomato-mango salsa. You can prepare this recipe in
• advance as it keeps for a few days!
• Prepare the chipotle mayo. Get the recipe HERE.
• Heat a medium pan over medium heat. Cook the cod for a few minutes. You know the cod is ready when it starts to break apart. Don’t under or overcook!
• Heat the oven to 275 degrees and warm up the tortillas. Just a few minutes otherwise they will harden and you want nice soft tortillas!
• Add chipotle mayo, Napa cabbage, cod, salsa, and a few coriander leaves.
• Wrap up, and enjoy!
• You can add avocado or guacamole if you’re feeling in the mood!

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