Ingredients

2 sweet potatoes, peeled, halved & cut into 1/4-inch slices

1 red onion, thinly sliced

1/2 head green cabbage

2 limes, quartered

1/3 cup mayonnaise

2 tbsp sugar

4 6-oz. cod fillets

1 tbsp flour

1 tsp garlic salt

1 bunch cilantro

1 tbsp Raspberry Chipotle Sweet & Spicy Rub (or your favorite spice blend)

Small flour or corn tortillas

*Inspired by Blue Apron

Directions

Preheat oven to 400°. Place sweet potato slices on a sheet pan and drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Roast, in a single, even layer, for 18-20 minutes or until browned and tender. Remove from oven and place in service bowl. While the potatoes cook, cut out and discard the cabbage core and thinly slice the leaves. Place the slices in a large bowl. Add the mayonnaise, sugar, juice of 4 lime quarters and as much of the onion as you’d like to the cabbage. Season with salt and pepper and toss to thoroughly combine. Set the cabbage slaw aside to marinate, stirring occasionally. Rinse and dry cod fillets. Mix together rub, flour, and garlic salt. Place mixture on a plate and dredge both side of cod. Heat 1-2 tbsp olive oil in a large skillet over medium-high heat. Once hot, sear each side of cod, about 1 minute per side. Lower heat to medium and continue cooking 4-5 minutes, turning once, until cod is flakey or has reached an internal temperature of 145 degrees. Transfer to a cutting board and cut each fillet in 1-inch strips. In warmed tortillas, layer potato, cod, and coleslaw, then garnish with cilantro leaves and juice from remaining lime wedges.

Ellena’s Notes

My New Years resolution was to eat fish more often for dinner. Unfortunately, I rarely cook fish, and so I felt very intimidated just thinking about it! Luckily, Natalie made me this recipe one night and brought leftovers for lunch and I loved it! The directions were so simple (just my style) and the food so delicious (me again!) that I have been able to actually keep this resolution! In fact, I feel healthier just giving this recipe to you.

Sometimes, finding good quality fish is hard, but we have purchased cod, tilapia, orange roughy, and salmon fillets — both fresh and frozen — from our local Costco and have found them all to be high in quality. Topping it with different herbs, slaws, and sauces makes it different each time. I’m so happy that I love to cook fish now, and hope you will enjoy it too!

Try this recipe with our Rosé of Malbec, Riesling, or Chardonnay.
Eat Simple, Eat Well, Ellena