Black Thai Alaska Cod Tacos with Green Papaya Slaw
1. Place Alaska Cod fillets in shallow glass dish. Whisk together lime juice, vinegar, fish sauce, 1 TBS sriracha, sugar and oil. Pour half the mixture over fish and reserve remaining for slaw. Let fish marinate 15 minutes.
2. For Slaw: Combine green papaya, cabbage, tomato, carrot, cilantro and mint. Toss with reserved dressing until combined.
3. For Crema: Whisk together crema ( sour cream or mayonnaise ), 2 TBS sriracha and lime juice. Refrigerate until serving.
4. Preheat grill or grill pan to medium-high heat. Remove fish from marinade and grill until barely done, 2 to 5 minutes per side, depending on thickness. Cook just until opaque throughout. Remove fish from grill and break into large chunks.
5. To assemble tacos: Line each tortilla with Green Papaya Slaw. Top with chunks of fish and drizzle with Sambal Crema. Serve immediately.
- 27 g Total Fat
- 5 g Saturated Fat
- 83 mg Cholesterol
- 35 g Protein
- 45 g Carbohydrate
- 4 g Fiber
- 1394 mg Sodium
- 71 mg Calcium
- 2070 mg Omega 3 Fatty Acids
Directions
1. Place Alaska Cod fillets in shallow glass dish. Whisk together lime juice, vinegar, fish sauce, 1 TBS sriracha, sugar and oil. Pour half the mixture over fish and reserve remaining for slaw. Let fish marinate 15 minutes.
2. For Slaw: Combine green papaya, cabbage, tomato, carrot, cilantro and mint. Toss with reserved dressing until combined.
3. For Crema: Whisk together crema ( sour cream or mayonnaise ), 2 TBS sriracha and lime juice. Refrigerate until serving.
4. Preheat grill or grill pan to medium-high heat. Remove fish from marinade and grill until barely done, 2 to 5 minutes per side, depending on thickness. Cook just until opaque throughout. Remove fish from grill and break into large chunks.
5. To assemble tacos: Line each tortilla with Green Papaya Slaw. Top with chunks of fish and drizzle with Sambal Crema. Serve immediately.