Creole Cod Tacos with Remoulade Sauce
Creole seasoned cod nestled in flour tortillas, topped with pickled cabbage and remoulade sauce.
Ingredients
For the Salmon Tacos:
- 1 pound cod fillets, cut in one-inch strips
- ⅓ cup all-purpose flour
- 1 tbsp. Creole seasoning
- 2 tbsp. unsalted butter
- 8 small flour tortillas
- 1 lemon, cut into wedges
- ¼ cup parsley leaves
For the Pickled Red Cabbage:
- 2 cups thinly, sliced red cabbage
- ½ cup rice wine vinegar
- 4 tsp. sugar
For the Remoulade Sauce:
- ½ cup mayonnaise
- 1 tsp. each paprika, hot sauce, and Worcestershire sauce
- 1 tbsp. each Dijon mustard, prepared horseradish, and lemon juice
- ⅛ tsp. cayenne
Instructions
- Begin by making the Creole Cod: Mix together the flour and Creole Seasoning in a bowl. Add the cod and stir to coat it with the flour. Heat a large non-stick skillet over medium heat and melt the butter. Cook the cod on both sides until it's brown and cooked through.
- While the cod cooks, make the Pickled Red Cabbage: Simply mix all the ingredients together in a bowl.
- Also, make the Remoulade Sauce: Simply mix all the ingredients together.
- Also, heat up the tortillas: heat a cast iron skillet on high heat. Warm up each tortilla on both sides, until they're lightly browned.
- Fill each tortilla with some cod, some aioli, and some pickled red cabbage. Serve with lemon wedges and parsley leaves.
Nutrition
Calories: 350kcal
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