Black Thai Grilled Alaska Cod Tacos with Green Papaya Slaw and Sambal Crema

by Edwina Gadsby, Great Falls, Montana
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 (2 tacos each)
Share This Recipe

Ingredients

Slaw:

Crema:

Directions

  1. Place Alaska Cod fillets in shallow glass dish. Whisk together lime juice, vinegar, fish sauce, sambal, sugar and oil. Pour half the mixture over fish and reserve remaining for slaw. Let fish marinate 15 minutes. For Slaw: Combine green papaya, cabbage, tomato, carrot, cilantro and mint. Toss with reserved dressing until combined. For Crema: Whisk together crema, sambal and lime juice. Refrigerate until serving. Preheat grill or stovetop 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 fish is opaque throughout. Remove fillets from grill and break into large chunks. Line each tortilla with Green Papaya Slaw. Top with chunks of fish and drizzle with Sambal Crema. Serve immediately.

Cook’s Note

Alaska Halibut is also excellent in this recipe!

10m Easy 99%
CLASS
10m Intermediate 99%
CLASS
Gabriela Cámara

Baja Style Fish Tacos

6m Intermediate 97%
CLASS

Rick Martinez

Baja Fish Tacos

17m Easy 98%
CLASS
7m Easy 99%
CLASS
Daniel Boulud

Cod Basquaise

6m Easy 99%
CLASS