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
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