What day is it????

Come on you know it’s Tuesday so that means Tacos! Well for me a taco bowl, but still with all the yummy fixings. I went super San Diego style and used Butcher Box cod for the protein so it was tasty, but healthy and light too! However, the real star of this dish was the homemade salsa. I soaked corn in their husks and then barbequed them (which was done on Sunday to save time). I threw the charred corn in a bowl with a bunch of vegetables, beans, avocado, spices, and lemon juice. I made a pretty big batch as I know this is going to disappear quickly in our house. This is another easy peasy recipe that can be modified to what you have on hand!

Ingredients

2 cobs of corn in husk (soaked in their husks for a few hours and BBQ’d)

1 orange bell pepper chopped

1 avocado diced

one bunch of cilantro chopped

one can of black beans drained

one pint of cherry tomatoes quartered or halved depending on size

Juice of two limes

salt and pepper to taste

2 cod fillets

Mix all the above ingredients, except cod, in a bowl and stir. Place in referigerator about 2 – 3 hours to chill

Place cod on a baking sheet, drizzle olive oil and S&P. Place in preheated 375 degree oven and cook for about 20 minutes. Mine were thin so it make take more time or less depending on thickness of fillet

Fixings: Lettuce, cotija cheese, jalapenos, chips, rice, and tortillas

Wine to pair?

I went with a sauvignon blanc so it didn’t overpower the delicate fish and it went with the bright and light theme.

Cheers and enjoy the SD spin on taco night!