TACOS

• 1 pound (450 g) cod
• ⅓ cup (80 ml) canola oil
• 2 limes, juiced
• 2 jalapeño peppers, seeded and finely chopped
• ⅓ cup (80 ml) chopped fresh cilantro leaves
• 1 tablespoon (15 ml) chili powder
• 8 flour or corn tortillas
  

TACO TOPPINGS

• Cilantro Lime Slaw (see recipe)
• sour cream
• green & red onion, thinly sliced
• cilantro leaves, chopped
• salsa
• guacamole
• lime slices
  

Preheat grill to medium-high heat. Preheat oven to 350°F/176.6°C.

Place cod in a medium size bowl. Whisk together the oil, lime juice, chopped jalapeño peppers, cilantro and chili powder and pour over the fish. Let fish marinate for 15 to 20 minutes.

Remove the fish from the marinade and place onto the hot grill, flesh side down. Grill the fish for 3 minutes on the first side and then flip and place in oven for 5 minutes to finish cooking.

Remove and let rest for 5 minutes.

Flake fish with a fork into bite size pieces.

Heat or grill the tortillas for 20 seconds.

Add a layer of the Cilantro-Lime Slaw and top with pieces of flaked fish.

Garnish with toppings.