March 19, 2015 – Leftover Cod Tacos, Part II

Couldn’t stand it, we so enjoyed the cod tacos from the leftovers yesterday, that we went back to Filly’s again last night for another round of the Cod. Only this time I ordered the cod AND a take-home box and put the cod in the box and split a BLT with Roy.

Made a variation on the taco today –
Leftover Cod & Pepper Tacos with Lemon-Jalapeno Tartar Sauce
This is a take-off from a recipe in 300 Best Tacos cookbook.  Yield: 4 tacos
3/4 cup roasted peppers – green/red/yellow bells or Poblano type
(I used 1/2 a roasted red bell plus 1 roasted Poblano)
4 – 6 oz. leftover cooked cod, flounder or other delicate white fish
4 6-inch flour tortillas
Lemon-Jalapeno tartar sauce (*see below)
Fresh cilantro, chopped
4 green onions, thinly sliced
Lemon wedges
Assemble the tacos –
Layer on each tortilla:
1/4 of the roasted peppers
1/4 of the cod pieces
A dollop of Tartar sauce
1/4 of the green onion slices
Drizzle lemon juice over all.

Heat the peppers and set aside. (I added 1/2 cup cooked rice I had in the refrigerator to the sautéing peppers)

Slice the fish into ‘sticks’ about 3/8” thick; wrap in foil and set aside.

Wrap the tortillas in foil and set aside.

 Heat the tortillas in a 350° oven for 6 minutes; add the pkg. of fish and continue for 5 more minutes. Remove both from oven and assemble taco.

Variations –3/19/15 – I added 1/2 cup rice to the peppers (1/2 bell + 1 Poblano) while I sautéed them. Great addition to the tacos.

* Lemon-Jalapeno tartar:
1/4 cup mayonnaise
1 T. sweet pickle relish
1/2 T. capers, coarsely chopped
1 Jalapeno pepper, as much of the membrane and seed removed as preferred (If you can find Candied Jalapeno, use them and delete the sweet pickle relish)
1/2 T. fresh lemon juice
1 tsp. prepared horseradish
1/2 tsp. lemon zest

Whisk all the tartar sauce ingredients together and set aside to add to the tacos.
 still have 4 oz. of cod left and now the quandary is….how to play with the it. Decisions, Decisions.



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