Copita's Fish Tacos

Serves 6

2 1/4 pounds rock cod

2 tablespoons extra virgin olive oil

Zest from 1/2 orange

Zest from 1 lime

1/4 teaspoon ground chili de arbol

Kosher salt and freshly ground black pepper

Oil, for frying

12 fresh corn tortillas, preferably homemade

Avocado Crema or Pineapple Salsa (see recipes)

Slaw:

1/4 cup freshly squeezed orange juice

1 tablespoon freshly squeezed lime juice

3 tablespoons canola oil

1 small garlic clove, minced

3 cups thinly sliced red cabbage

3 cups thinly sliced green cabbage

1/2 cup toasted pumpkin seeds

1/2 teaspoons toasted cumin seeds

1/2 teaspoon toasted fennel seeds

1. Cut the fish into 3-ounce strips. In a large bowl, whisk together the olive oil, orange and lime zest, chili de arbol, 1 teaspoon salt and 1/8 teaspoon pepper. Add the fish and stir to coat the fish completely. Cover; refrigerate for 2 to 3 hours.

2. In the meantime, for the slaw, whisk together the orange and lime juice, canola oil and garlic. Season with salt and pepper. Toss with the cabbage, pumpkin, cumin and fennel seeds.

3. Warm some oil in a frying pan. Cook the fish until almost firm to the touch, 4 to 5 minutes.

4. In a dry frying pan, warm the tacos for 20 to 30 seconds per side until soft. Place each portion of fish on a warm tortilla. Top with slaw and a dollop of the avocado crema or a spoonful of the pineapple salsa.

Pineapple Salsa

2 cups pineapple, cut in 1/4-inch dice

1/4 cup minced red onion

4 tablespoons minced fresh cilantro

2 to 3 tablespoons freshly squeezed lime juice

1/2 teaspoon chili de arbol or to taste

Combine all the ingredients. Add salt to taste.

Avocado Crema

2 avocados

2 tablespoons sour cream

2 teaspoons lime juice

2 teaspoons minced jalapeño

Mash the avocado and sour cream together until smooth. Add the lime juice and jalapeño. Season with salt.

-- Joanne Weir, Copita