These tacos hit every note. They’re flaky, sticky, sweet, and spicy. The cod gets simmered in a honey shito sauce that soaks into every crevice and locks in flavor. Piled into warm corn tortillas and topped with pickled onions, guacamole, and a punchy green sauce, this is your new summer go-to.
What you will need:
For the fish:
1 lb cod, cut into chunks
1 tbsp neutral oil
1 small shallot, finely chopped
2 garlic cloves, minced
2 tbsp Gloria’s Shito Medium Chili Oil
1 tbsp honey
Juice of ½ lime
Salt, to taste
For the toppings:
1 avocado or guacamole
Juice of 1 lime
Pinch of salt Thinly sliced red onion Vinegar
Green sauce (blend cilantro, lime, garlic, and yogurt or mayo)
To serve:
6 to 8 corn tortillas
Extra lime wedges
Here is how:
Pickle the onions.
In a small bowl, toss the red onion with lime juice and salt. Let them sit while everything else comes together. They’ll soften and turn bright pink.
Make the sauce.
Heat the neutral oil in a pan over medium. Add the shallot and cook until soft, about 2 minutes. Stir in the garlic, then add Gloria’s Shito and honey. Let it bubble for 1 to 2 minutes.
Cook the fish.
Add the cod to the pan and gently stir to coat in the sauce. Let it simmer for 5 to 7 minutes, or until the fish flakes easily. Squeeze in the lime juice and taste for salt.
Warm the tortillas.
Toast the corn tortillas in a dry skillet or over an open flame until soft and lightly charred.
Assemble the tacos.
Spoon the fish into each tortilla. Top with pickled onions, guacamole, and a drizzle of green sauce.
Serve hot.
Finish with lime juice and eat immediately. These are messy in the best way.
Recipe by Victoria Oguta
