Brandt Evans: Crispy Black Cod Tacos 7/29/13

8:57 AM, Jul 29, 2013   |    comments
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Crispy Black Cod Tacos

With chili lime cream and cabbage slaw

For the sauce

v  1 cup sour cream

v  ½ cup heavy cream

v  1/3 cup buttermilk

v  1 lemon zested

v  1 lime juiced

v  1 T chili powder

v  1 T cumin

v  2 Green Onions Sliced

v  1 T Agave nectar

v  1/3rd chopped Cilantro

Combine All Ingredients in a medium bowl, mix. Add Salt and Pepper to taste

For The Slaw

v  2 Cups Shredded Red Cabbage

v  1 Green Pepper Diced

v  1 Yellow Tomato Diced

v  1/4th Cup Olive Oil

v  1/4th Cup Lemon Juice

v  Salt and Pepper to Taste

Combine all ingredients into a medium bowl and toss .

For The fish

Add enough oil to coat the bottom of a medium saute pan. Heat oil on medium heat.

Lightly coat the fish in flour and a little salt and pepper. Carefully add fish to pan one piece at a time

Cook on a medium- high heat for about 2 minutes on each side. Drain on paper towels and serve hot 



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