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Jerk Cod Tacos By Candice Horbacz

What you need:

Flour tortillas
1 lb cod
Avocado
Heirloom or vine tomatoes
Radish
Cabbage
Lime wedge
Mayo
Sriracha

Marinade:
½ cup Extra virgin olive oil
2 limes
¼ tsp cumin
¼ tsp onion powder
¼ garlic powder
Crushed red pepper to taste
dash of paprika, and chili powder
2 cloves minced garlic
Neems Jerk Paste
Salt and Pepper

Mix all the marinate ingredients in a glass baking dish until well incorporated. Add the cod and make sure it is well coated. I like mine to marinate for at least an hour, or overnight if you want to have a deep flavor.

Heat the oven to 375 degrees and pop it in. I like to baste mine every 15 minutes so it stays nice and moist. Once the fish is flaky and falling apart easily it is done, usually around 30 minutes.

Heat up some tortillas over a flame if you have one, if not just toast it for a few seconds in a pan. Smear a small spoonful of mayo, add fish, avocado, cabbage, tomatoes, radish, and a squeeze of lime. Super flavorful and healthy dinner coming up.