Thursday, December 12, 2013

Grunge Cookbook's Cod Tacos with Radishsnapper Salsa

If you don't know what a radishsnapper is, you're an idiot, you have no business reading this, and I should fire my publicist... but he's a monkey, and since it's the holidays I'm cutting him some slack....

Sancho the useless creature, he thinks sitting around looking 
good is a skill....

Here is the recipe...enjoy! * wink * 

1 tablespoon olive oil, plus more for the grill
4 6-ounce Cod fillets
1 teaspoon ground coriander
kosher salt and black pepper
1 Chipotle Pepper in Adobo, minced
4 Watermelon radishes, sliced on a mandolin
3 Roma Tomatoes, diced
1 Lemon cucumber, halved and sliced
2 tablespoons fresh lime juice, plus lime wedges for serving
8 corn tortillas, warmed
1 cup fresh Parsley leaves
¼ cup sour cream
 1/4 cup cilantro 
  • Heat grill to high; oil grill. Season the Cod with the coriander, salt, and pepper and grill until cooked through, 1 to 2 minutes per side. Break into pieces.
  • In a medium bowl, toss the next 4 ingredients together.  Place inside tortillas with Fish and remaining ingredients
Some cooking muzak: 

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