Wild Alaskan Cod Fish Tacos with Toasted Corn Salad

Method4 steps · about 40 min

1. 1

   Step 1: Toast the corn. Heat a large non-stick frying pan or cast-iron skillet over high heat. Add the corn in a single layer, working in batches if necessary. Cook, stirring frequently, until well toasted and starting to pop, about 8–10 minutes. Transfer to a bowl.

   Toast corn · 10 minUses 2 3/4 cups corn kernels (from 4 ears of corn)

2. 2

   Step 2: Make the corn salad. Add the red onion (1/4), microgreens (1 cup), sliced chile, parsley, lime juice (1 tablespoon) and olive oil (1 tablespoon) to the toasted corn. Season with salt and pepper and toss to combine. Set aside while making the fish. The source allows making it about an hour ahead; for a longer wait, refrigerate and add the microgreens and parsley shortly before serving.

   Uses Toasted corn kernels · 1/4 red onion, thinly sliced · 1 cup micro greens · 1 Fresno or jalapeño chile, thinly sliced · 1/4 cup Italian parsley leaves · 1 tablespoon freshly-squeezed lime juice · 1 tablespoon olive oil · Salt to taste for the corn salad

   
3. 3

   Step 3: Bake the cod. Heat the oven to 400°F (200°C). Toss the cod strips with the taco seasoning and vegetable oil (2 tablespoons). Arrange in a single layer on a baking sheet. Bake until the fish is cooked through, about 10–12 minutes.

   Bake seasoned cod · 12 minUses 1 pound Wild Alaskan Cod, cut into strips · 1 (1.25 ounce) package Ortega Taco Seasoning Mix · 2 tablespoons vegetable oil

   
4. 4

   Step 4: Assemble the tacos. Fill the blue corn taco shells (1 package) with the baked cod and top with the toasted corn salad. Serve with your favorite salsa.

   Uses Baked seasoned cod · Toasted corn salad · 1 package Ortega Good Grains Blue Corn Taco Shells · Your Favorite Ortega Salsa