Fish takos with corn ribs, avacado creame, Chile de arbol crema
Ingredients
Ingredients
Corn tortillas (soft)
4 pcs
Green cabbage (shredded)
150 g
Cod fillet (flaked)
250 g
Cilantro (chopped)
15 g
Lime (juiced, cut into wedges)
2 pcs
Plain yogurt (plain)
120 g
Mayonnaise (plain)
30 g
Garlic (minced)
1 clove
Olive oil (divided)
20 ml
Salt (divided)
4 g
Black pepper (ground)
1 g
Corn cobs (husked)
4 pcs
Butter (melted)
30 g
Chili flakes (crushed)
2 g
Smoked paprika (ground)
2 g
Avocado (peeled, pitted)
1 pcs
Instructions
Make the cilantro lime sauce
Blend the yogurt, mayonnaise, garlic, cilantro, lime juice, and avocado if using until smooth. Add a little water if needed to reach a drizzleable consistency.
Prepare the slaw and cod
Toss the shredded cabbage with chopped cilantro, a squeeze of lime, olive oil, salt, and pepper. Season the cod fillet with salt and pepper, then grill or pan-sear until flaky and cooked through.
Grill the corn
Brush the corn with butter or olive oil and season with salt, chili flakes, and smoked paprika. Grill or pan-sear, turning often, until charred in spots and tender.
Warm the tortillas
Heat the tortillas in a dry pan until soft and lightly toasted, then keep them covered so they stay pliable.
Assemble the tacos and serve
Fill each tortilla with slaw and flaked cod. Top with cilantro, drizzle with sauce, and serve with lime wedges and grilled corn on the side.
Storage
Store the tortillas, slaw, sauce, cod, and corn separately for the best texture. Assemble just before serving.
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