Spicy Fresh Alaskan Ling Cod Tacos with Roasted Tomatillo & Avocado Sauce

Roasted Tomatillo & Avocado Sauce

8 medium tomatillos, papers removed, quartered

1/2 yellow onion, cut into large chunks (about the same size as the tomatillo quarters)

2 medium garlic cloves, peeled

3 tbsp extra virgin olive oil

¼ tsp kosher salt

¼ tsp freshly ground black pepper

1/2 medium avocado, cut into chunks

Handful of fresh cilantro leaves (about 1 cup, loosely packed)

2 tbsp white balsamic vinegar

salt and pepper to taste

Preheat oven to 400 degrees.  Toss tomatillos, onion and garlic cloves with 1 tbsp olive oil, 1/4 tsp salt and 1/4 tsp fresh ground black pepper-coat evenly. Spread out evenly on rimmed baking sheet and roast in oven for 20 minutes or until soft.  Remove from oven, let cool to room temp.  In food processor, combine roasted tomatillo mixture with avocado chunks and fresh cilantro.  Pureé while streaming in remaining 2 tbsp of olive oil and balsamic vinegar.  Process until smooth, even texture.  Add salt and pepper to taste.  Set aside.

Fresh Tomato Salsa

2 medium sized ripe tomatoes, diced into small cubes

1/2 c red onion, finely diced

½ c fresh cilantro, loosely packed and roughly chopped

½ of a fresh jalapeno, seeds and ribs removed, very finely diced

1 tsp ground cumin

1/4 tsp kosher salt

1/4 tsp fresh ground pepper

2 tsp extra virgin olive oil

Juice from 1/2 of lime

Toss all ingredients in medium bowl.  Set aside. 

Spicy Fresh Alaskan Ling Cod Tacos

1.5-2 lb filet of fresh Alaskan Ling Cod (any fresh Alaskan white fish will do but Ling Cod is preferred), skin removed

1 tbsp olive oil

Blackening spices (see recipe below)

12 corn tortillas

vegetable oil for frying

kosher salt

12 clean, crisp lettuce leaves (cut to approximately the same size of tortillas)

Blackening Spices

2 tsp kosher salt

2 tsp garlic powder

1/4-1/2 tsp cayenne pepper (depending on the level of spice you prefer)

1 tsp cumin

1 tsp smoked paprika

1 tsp dried thyme

1 tsp freshly ground black pepper

Preheat grill to 400 degrees.  Clean grates well and spray generously with non-stick cooking spray.  Pat fish filet(s) dry with paper towel then coat completely with one tablespoon of olive oil.  Rub oiled filet with blackening spices, coating evenly.  Place filet on hot, greased grill and cook approximately 4 minutes on each side (cooking time appropriate for filet approx. 1.5 inches thick.  If your filet is thicker or thinner, adjust accordingly.)  Cook until fish just flakes apart and just barely opaque in the center.  Remove from heat and cover with foil.

Pour vegetable oil in medium skillet to cover bottom of pan with about 1/4 inch of oil.  Heat on medium-high heat until shimmering but not smoking.  Fry corn tortillas, one at a time, till bubbly and lightly golden on each side but still pliable.  Remove from oil and lightly sprinkle immediately with kosher salt.  Fold into taco shape and let drain on a plate covered with a paper towel.

Line each fried taco shell with a lettuce leaf. Flake apart the grilled fish and evenly distribute between 12 tacos.  Garnish each taco with a spoonful of fresh tomato salsa and roasted tomatillo sauce.  Serve with an ice cold beer and enjoy!