Last night, I made another one of my January Recipes. I wasn’t overly impressed with this one but I wanted to try something new & that was my GOAL! It just didn’t impress my taste buds 😦 My husband was a fan (but he usually is with the things I make! What a guy!) I made modifications to the original recipe, which I usually do for the most part with any recipe. It’s important to tailor things to your liking or to what is readily available to you in your pantry. Plus it lets you get creative while still following the master recipe!
♥ What I Liked: The cod is a nice mild fish * I liked the addition of the guacamole & the salsa (otherwise it would have been very bland)
What I Didn’t Like: The fish could have had more seasoning * It was messy to eat (but most tacos are!) * Didn’t like the Flour Tortillas (should have gotten the Corn Tortillas instead)
♥ RECIPE (Adapted from the Williams-Sonoma Cookbook)
- 2 6oz Pieces of Fresh Cod
- 1/4 Tsp Cumin
- 1/4 Tsp Chile Powder
- 1/4 Cup Canola Oil
- 1/2 Red & Yellow Pepper (sliced)
- 2 Whole Wheat Flour Tortillas (original recipe called for Corn Tortillas)
- 4 Tbsp Guacamole
- 4 Tbsp Salsa (original recipe called for Pico De Gallo)
Mix oil & spices & pour over cod & let stand for 30 minutes at room temperature ♥ Bake cod & sliced peppers together for 25-35 mins at 375F ♥ Wrap tortillas in foil paper & put in oven during the last 10 minutes of baking the cod ♥ Slice cod & arrange on top of tortilla with some red peppers, a few Tbsp of Guacamole & a few Tbsp of Salsa ♥ Tightly wrap tortilla around filling & eat without making a mess!