I’ve been wanting to make a really good fish taco, and these came out even better than I expected.
The cod is lightly seasoned with Salt & Char and coated in a simple flour and cornstarch dredge before frying. (I hate fried seafood that is mostly batter!!) Then it gets layered into a warm tortilla with a crunchy lime cabbage slaw, sweet maduros and mango salsa, and a creamy cilantro-lime crema made with Island Gold.
There’s a lot going on, but everything works together. You get salty, sweet, tangy, creamy, fresh and a little heat in every bite.
And I love that I got to use my seasonings throughout the entire recipe. Salt & Char works so well with the fish and the fresh toppings, while Island Gold gives the crema that sweet-heat flavor.
Crispy Cod
Ingredients
- 1 lb cod, cut into strips
- Made by Madi Salt & Char, for seasoning
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ½ tsp baking powder
- 1 tsp Made by Madi Salt & Char
- Oil, for frying
Method
Pat the cod dry and season with Salt & Char.
In a shallow bowl, combine the flour, cornstarch, baking powder and Salt & Char. Coat each piece of cod in the dredge, making sure it’s evenly covered. Shake off any excess.
Let the coated fish sit for about 5 minutes while the oil heats.
Heat oil to 350–365°F and fry the cod until golden and cooked through, about 3–4 minutes depending on the thickness of your pieces.
Transfer to a rack to drain and season lightly with a little more Salt & Char while hot.
Salt & Char Lime Cabbage Slaw
Ingredients
- 2 cups thinly sliced green cabbage
- 1 tbsp fresh lime juice
- 1 tsp red wine vinegar
- 1 tbsp honey
- 1 tbsp mayonnaise
- 1 tsp Made by Madi Salt & Char
Method
Add everything to a bowl and toss until the cabbage is evenly coated.
Let it sit for 10–15 minutes before serving.
Mango + Maduro Salsa
Ingredients
- 1 mango, diced
- ½ red onion, finely diced
- A healthy handful of fresh cilantro, chopped
- Fried maduros, diced
- Juice of 1 lime
- Made by Madi Salt & Char, to taste
- 1 tsp honey
Method
Add the mango, red onion, cilantro, lime juice, honey and Salt & Char to a bowl and gently toss.
Fold in the fried maduros just before serving so they keep some of their caramelized texture.
Cilantro-Lime Crema
Ingredients
- ½ cup sour cream
- 2 tbsp mayonnaise
- 1½ tbsp fresh lime juice
- 1 tbsp fresh cilantro
- 1 fresh garlic clove
- ½ tsp Made by Madi Island Gold
Method
Add everything to a blender and blend until smooth and creamy.
Refrigerate until ready to use.
To Assemble
Warm your tortillas and layer with the cabbage slaw, crispy cod, mango-maduro salsa and cilantro-lime crema.
Finish with a squeeze of lime and serve immediately.
Made by Madi Seasonings Used
Salt & Char: cod, cabbage slaw and mango-maduro salsa
Island Gold: cilantro-lime crema
This is definitely one I’ll be making again. The leftovers make for a delicious rice bowl!! (If there are even leftovers, they are that good)
0 comments