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COBIA FISH TACO - CHEF MONICA LEON

COBIA FISH TACO - CHEF MONICA LEON

Cobia fish taco - Serves 2

Ingredients

  • 1 lb. of cobia filets for tacos
  • 2 cloves of minced garlic
  • ½ tsp cumin
  • ½ tsp old bay seasoning
  • 1 tsp salt
  • Black pepper to taste
  • 2 tbsp. Extra virgin olive oil 
  • Corn tortillas
  • 2 hass avocados
  • Tajin 
  • Cilantro for garnish

Spicy chipotle slaw 

  • 2 chopped chipotles in adobo sauce
  • ½ a medium red cabbage, shredded 
  • ½ cup shredded carrots
  • ¾ cup mayo 
  • Juice of 1 lime
  • 1/2 tsp salt & ground black pepper

Instructions

  1. In a mixing bowl, add your cobia, garlic, cumin, old bay, salt & pepper and olive oil. Mix this together and let this marinate in the fridge overnight or a minimum of 4 hours.
  2. In a small bowl add your mayo, chipotles, salt, pepper & lime juice and mix. In another bowl add your shredded cabbage & carrots and dress with the chipotle mayo lightly. Set aside. 
  3. To a cast iron skillet or medium heat add a tbsp. Of olive oil and add your marinated cobia fillets. Cook 5-7 minutes on each side until cooked through. To another non-stick pan over medium heat, cook your corn tortillas about 1 minute on each side. 
  4. Assemble your tacos. First place your tortilla, 2 slices of avocado, a spoonful of slaw then a piece of fish & top it off with cilantro and tajin for garnish. Serve with a lime wedge. 
categories : CHEF RECIPES