Recipes
DIRECTIONS
Combine cabbage, carrot, onion, grapes, jalapeño, oregano, vinegar, sugar, and salt in a large bowl.
Cover and refrigerate at least 1 hour or up to 24 hours ahead.
Combine the flour, chili powder, salt, and pepper in a shallow bowl or pie plate. Dredge the fish in the flour mixture. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the fish and cook 4 minutes; turn and cook another 2 minutes. Remove to a bowl and flake the fish. To serve, divide the fish among the tortillas and top with curtido. Serve with lime wedges.
Ingredients
Curtido
4 cups shredded green cabbage (about 1/2 medium head)
1 large carrot, grated
1/2 medium red onion, thinly sliced
1 1/2 cups red California grapes, halved
1 tablespoon minced jalapeño
1 teaspoon dried oregano, crumbled
6 tablespoons apple cider vinegar
1 tablespoon brown sugar
1/8 teaspoon kosher salt
Tacos
1/4 cup all-purpose flour
1 teaspoon chipotle chili powder
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 pound cod fillets
1 tablespoon olive oil
8 corn tortillas, warmed
Lime wedges
DIRECTIONS
Combine cabbage, carrot, onion, grapes, jalapeño, oregano, vinegar, sugar, and salt in a large bowl.
Cover and refrigerate at least 1 hour or up to 24 hours ahead.
Combine the flour, chili powder, salt, and pepper in a shallow bowl or pie plate. Dredge the fish in the flour mixture. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the fish and cook 4 minutes; turn and cook another 2 minutes. Remove to a bowl and flake the fish. To serve, divide the fish among the tortillas and top with curtido. Serve with lime wedges.
Notes
This is a heart-smart recipe.
This recipe supports a healthy colon.
This is a Dairy-free recipe
Servings
Makes 4 servings
Nutritional Information
Nutritional analysis per serving: Calories 290; Protein 23g; Carbohydrate 38g; Fat 6g (19% Calories from Fat);
Saturated Fat 1g (3% Calories from Saturated Fat); Cholesterol 45mg; Sodium 200mg; Fiber 6g.
ABOUT California TABLE GRAPES
Californians have been cultivating grapes for more than two centuries. Today, 99 percent of U.S. table grapes are produced in California's warm, dry climate that is ideal for grape growing. With 89 grape varieties grown, California grapes come in three colors—green, red, and black—and are in season from May through January.
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