I’ve been craving fish tacos since the weekend… I’ll admit, I did grab some Bdubs takeout last Friday and dove into the fish tacos and they weren’t half bad. But I knew I wanted to make my own sometime this week — and today was the day! There are very few places that I actually enjoy fish tacos from. Hmm.. where are my favorites? Sagebrush ranks #1 and Lou & Harry’s ranks #2 (when they have fish in stock… which is very rarely). I love when the cod is breaded but I never do that when I’m making them in my kitchen. Eh, must be my healthy conscious that prevents me from wanting to deep fry anything, actually.The recipe I went off of, well, got inspired from was this Biggest Loser Fish Taco recipe. Being me, I of course deviated from this and put a little bit of my own flare. Instead of tacos, I made burritos!
To be honest, I’m not one that measures out this & that. I’m more of a dash and shake kinda girl. So my apologies for not giving measurements for this recipe! If you’re the type of person that likes to measure to the “T”, check out the recipe I have linked above.
Here is what you’ll need:
- 2 cod fillets
- Chili powder
- Garlic powder
- 1 lime
- 2 tortillas (I used sundries tomato since I had it on hand)
- Shredded romaine and red cabbage
- Mozzarella cheese
- 1 avocado
- Olive oil
Fresh fish is always preferred, but I only had frozen cod fillets in my freezer!
After thawing them, I seasoned 2 cod fillets with juice from half a lime, salt, pepper, garlic powder and chili powder.
Let the seasoned cod fillets chill on a plate in the fridge for 25-30 minutes.
While the fillets are in the fridge, make the avocado lime “sauce”… More like a guacamole mixture. Cut, dice and mash avocados. Add juice from half a lime, garlic powder and I also added a little bit of olive oil. Mix until desired consistency. Set aside.
Heat your tortillas on a large skillet just until warm.
Okay, so the originally recipe asks to wrap these fillets in tin foil and bake at 325 degrees for 7-10 minutes. I did this but they didn’t seem done to me (I’m super paranoid about undercooked meat). So what I did was drizzled some olive oil in a pan and threw these babies in! I sautéed them for another 5 minutes on medium-high heat — breaking the fish apart.
Assemble your fish burritos: wrap, shredded romaine and red cabbage, cod, mozzarella cheese and top it off with a dollop of avocado lime mixture.
Good luck wrapping these 😉
Voila — and there you have ’em! I’d have to say that these look more appealing than the recipe I was inspired from… and to my taste buds and my boyfriend’s, they were delicious!