Name: Soft Shelled Cilantro Tacos
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

Rating

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

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.

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.

Lay out tortillas on flat plate, spread cilantro oil on top with a spoon.

Lay hot fresh cod on top, sprinkle cole slaw mix and chopped red peppers. Fold and eat!

Ingredients