Leftover Cod Tacos
4 oz. of Cod leftover from my lunch at Filly’s Roadhouse, Apache Junction, AZ. http://fillysroadhouse.com/wp-content/uploads/2014/11/fillys_2014-2.pdf
$13.99 and I got my lunch plus 4 fish tacos the next day = $4.66 (or $2.33 for 4 each tacos – not a bad deal)
Fun place with a hitching post for the horses of customers – and they do come in on their horses! The cod was lightly battered and cooked to my perfection. Wanted to eat it all, but also wanted to bring home for tacos. The tacos won out! In addition to the cod I brought home a sample of their Spicy BBQ sauce which they offer with their wings. Note: while you read the menu in a restauran, if you see sauces offered with different entrees that look tasty to you, don’t hesitate to ask for a sample. I love to bring them home and make use of them in so many ways.
Preparing the filling for tacos:
Tartar sauce: bring home from the restaurant or make your own, which I prefer:
1/4 cup mayonnaise
1 T. sweet pickle relish
1/2 T. capers, coarsely chopped
1/2 T. fresh lemon juice
1 tsp. prepared horseradish
1/2 tsp. lemon zest (optional)
Whisk all the tartar sauce ingredients together and set aside to add to the tacos.
Give a quick sauté to 1 1/2 cups corn (fresh, frozen or canned) and 1/4 tsp. chili powder in 1 T. butter over medium-high heat to just start browning the corn. Remove from heat and set aside to add to the tacos.
It’s easier to slice the cod when it is cold – I sliced into crosswise “sticks” about 3/8” thick; wrap in foil and set aside.
Wrap 4 7-inch flour tortillas in foil and heat in 350° oven for 8 minutes; add the foil wrapped fish to the oven and continue heating for 5 minutes. Remove both from oven and assemble the tacos.
For the tacos –
Layer on each tortilla:
1/4 of the sautéed corn
1/4 of the warm cod pieces
Drizzle of Spicy Wing sauce (or spicy BBQ Sauce)
4 green onions, thinly slice and divided between the 4 tacos.
These tacos are so tasty and easy to put together.