Border Grill Grilled Alaska Cod Tacos

  • Total: 45 min
  • Prep: 35 min
  • Cook: 10 min
  • Yield: 4
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Ingredients

1½ pounds wild Alaska Cod fillets

12 small (4 to 6-inch) corn tortillas, warmed*

6 lettuce leaves, torn in half

1 cup high-quality, store-bought salsa fresca

1 cup Border Guacamole (see recipe below), or high-quality, store-bought guacamole

Lime wedges, for serving

Jalapeno Lime Marinade:

2½ Tablespoons cumin seeds

3 jalapeno chiles, stemmed and cut in half

2 cloves garlic

1 teaspoon salt

1 Tablespoon freshly ground black pepper

¼ cup freshly squeezed lime juice

1 large bunch cilantro

½ cup extra virgin olive oil

Border Guacamole:

5 ripe avocados, preferably California Hass

6 Tablespoons chopped fresh cilantro

1 medium red onion, diced

4 jalapeno chiles, stemmed, seeded, and finely diced

3 Tablespoons freshly squeezed lime juice

1-1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

Directions

  1. Makes 3 cups, or 6 appetizer servings
  2. For the marinade, lightly toast cumin seeds in a dry skillet over low heat just until aroma is released, about 5 minutes. Transfer seeds to a blender. Add jalapenos, garlic, salt, pepper, and lime juice and puree until cumin seeds are finely ground. Add cilantro and olive oil and puree until smooth. Using hands, generously cover Alaska Cod entirely with marinade and let sit at room temperature for 20 minutes. Preheat a medium-hot grill, broiler oven, or pan on the stovetop over medium-high heat. Cook fish until nearly opaque throughout, about 2 to 5 minutes per side, depending on thickness. Remove fish from heat, cool slightly, and pull apart into large flakes. For Guacamole: Cut the avocados in half. Remove the seeds, peel, quarter, and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Serve immediately. To assemble tacos: Place warm tortillas on a work surface and line each with a piece of lettuce. Top with chunks of fish, a generous spoonful of salsa fresca, and guacamole. Serve immediately accompanied by lime wedges. * To warm, dip corn tortillas in water, shaking off excess. Toast, in batches, in a nonstick pan over moderate heat, about 1 minute per side. Wrap in towel to keep warm. Copyright (c) 2010, Mary Sue Milliken and Susan Feniger, www.bordergrill.com
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