Cod Tacos with Corn and Artichokes

Cod Tacos with Corn and Artichokes

My love for fish tacos continues.

Last night, I made cod tacos with pan fried artichoke hearts and corn on the cob. It felt like the perfect summer meal for a perfect summer night.

I started by baking skinless/boneless cod in a hot oven for 15 minutes, seasoned with olive oil, salt and fresh lime juice. During the last 7-10 minutes, I placed some flour tortillas in foil and placed at the bottom of the oven to soften.

Meanwhile, I took a tin of artichoke hearts, drained them, and sliced them in half. In a small skillet, I added olive oil and garlic, and then placed the artichokes cut side down for a few minutes until they started to get some good colour. Then I flipped them and shut the gas off, letting them cook a little further as the skillet cooled down. Drizzle with fresh lime juice.

In a bowl, I chopped 2 large tomatos, half a cucumber, and shredded some lettuce. I added balsamic dressing and tossed.

When the fish was done, I took the fish and tortillas out of the oven, keeping the tortillas covered. Taking one at a time, place a tortilla on a clean surface. Add a little salad, sprinkle a little cheese, then add some fish. Roll up like a burrito and set aside. Repeat until all the fish and salad is gone.

While I set the table, I placed the tacos back in the oven, which I turned to medium-low, just to heat further.

Serve with corn on the cob and the artichoke hearts.

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