4 oz cilantro leaves and thin stems
½cup Tantillo Extra Virgin Olive Oil
½ tsp sea salt
2 garlic gloves, sliced
¼ pound fresh cod
1 Lemon
3 small white corn tortillas
2 red peppers, chopped
1 cup coleslaw mix
1
Combine cilantro leaves, 1/3 cup Tantillo Extra Virgin Olive Oil, sea salt, and garlic in a food processor or blender, and blend until thick and bright green-set aside.
2
Brush fresh cod with remaining Tantillo Extra Virgin Olive Oil and a squeeze lemon juice. Grill on high heat, turning every 4 minutes until flaky.
3
Lay out tortillas on flat plate, spread cilantro oil on top with a spoon.
4
Lay hot fresh cod on top, sprinkle cole slaw mix and chopped red peppers. Fold and eat!
Ingredients
4 oz cilantro leaves and thin stems
½cup Tantillo Extra Virgin Olive Oil
½ tsp sea salt
2 garlic gloves, sliced
¼ pound fresh cod
1 Lemon
3 small white corn tortillas
2 red peppers, chopped
1 cup coleslaw mix
