Greek Marinated Fish Tacos with Spicy Crunch Red Slaw

Gone Fishing!

I love making a one bowl meal. Dice the fish and throw all the other ingredients on top, let marinate, cook and eat. It’s quick, not a lot of dishes to clean up afterwards. I am loving it!

Sauté the fish about 5 minutes on each side, it’s fine if the fish breaks apart a little; I say it gives the tacos texture. 

Greek Marinated Fish tacos with Spicy Crunch Red Slaw

Prep Time: 40 minutes

Cooking Time: 10 minutes

Total Time: 50 minutes

Servings: 4

Fish Marinade:

6 cod fillets diced into 1” chunks

1 small container plan Greek yogurt

6 cloves minced garlic

1 Lemon, juiced

1 Lime, juiced

1 tbsp. creole seasoning

1 tbsp. dry oregano

½ tbsp. black pepper

1 tbsp. onion powder

1 tbsp. garlic powder

1 tbsp. chili powder

½ tbsp. paprika

4 tbsp. extra virgin olive oil

8 taco shells

Machego Cheese or Monterey jack (optional)

Directions:

Rinse cod under cold running water, pat dry, dice into ½” chunks, and place in clean bowl. Add everything (reserve 2 tablespoon of extra virgin olive oil) on top of diced cod remembering to crush oregano between hands to release flavor. Stir and marinate in refrigerator 30 minutes. Please do not marinate over 30 minutes; you will wind up with Ceviche. After 30 minutes drain fish and discard marinade. Heat a skillet preferably cast iron to med-high heat and adds 2 tablespoons of extra virgin olive oil, sauté fish approximately 5 minutes on each side. It’s OK if fish breaks up a bit. Lightly fry taco shells are cook in a pan on medium heat to warm.

Crunch Red Slaw

2 cups diced red cabbage

2 stalks green onion, chopped

1 tbsp. mayonnaise

1 tbsp. sour cream

1 tbsp. sriracha   

1 tbsp. apple cider vinegar

1 tbsp. lime juice

½ tsp. pepper

½ tsp. creole seasoning

Directions:

Rinse cabbage, dice to your desired size, I like  a small dice, add the remaining ingredients and stir. Refrigerate until ready to assemble tacos.