I had been thinking about this recipe for a long time. Most namely the homemade tortillas, but my execution sucked! The tortillas were not good. I know why. I tried to use wheat flour. BOO HOO. Whaaaa. Seriously my first attempt at tortillas was not okay. They were gummy, hard and certainly not edible the next day as leftovers.
On the other hand, my tortilla chip crusted cod fish tacos with a jalapeño spiced chili lime yogurt slaw were to die for. Too bad we didn’t have any store bought tortillas to fix this meal! I am not sharing my fail, but I am however sharing this amazing taco recipe. Buy some tortillas or make some at your own risk!
Oil cooking spray
1.5 lb. cod fillets, cut into 1-inch chunks
1 cup plain Greek yogurt
1 clove garlic, minced
1 teaspoon chipotle chili powder
1/2 cup all purpose flour
1/2 cup tortilla chips, crushed
1 cup shredded Bok Choy
1 cup shredded carrot
1/2 cup green onions, sliced
1 tomato, finely chopped
1 avocado, chopped
1 small jalapeño, seeded and finely chopped
1 tablespoon cilantro, finely chopped
1 cup Queso Fresco, crumbled
Preheat the oven to 450°F. Cover a large baking sheet with a piece of aluminum foil, and spray with cooking spray. Set aside.
For yogurt sauce, juice the limes over a small bowl. Stir in yogurt, garlic and chili powder. Transfer 1/4 cup of sauce to a medium bowl. Add fish pieces and toss gently.
In a shallow dish combine flour and crushed tortilla chips. Dip fish into flour mixture, coating all sides, and lay on baking sheet. Bake for 10 minutes until fish is cooked through.
Mix remaining yogurt sauce with Bok Choy, carrot, green onions, tomato, avocado and jalapeño. Fill each fresh tortilla with fish and yogurt slaw. Top with Queso Fresco, fold and eat right now!