Baja Cod Fish Tacos with Papaya Salsa Assembly Instructions

Baja Cod Fish Tacos with Papaya Salsa Assembly Instructions

sara reillySeptember 16, 2020

Wholesome Humpday, September 16, 2020


Codfish seasoned with baja spices, served with corn tortillas, papaya salsa, avocado crema. Comes with sides of pineapple fried rice and a catalina salad. 

Assemblage Difficulty: 4 out of 10


  • 1 bag cod
  • 1 bag of seasoning
  • 16 oz. papaya salsa
  • 8 oz. avocado crema
  • 1 bag shredded cabbage
  • 1 pan fried rice
  • 1 container of salad
  • 2- 2 oz. dressing
  • 1 lemon
  • 1 dozen tortillas
  • Preheat oven to 400 add 1-2 tablespoons of water to pan and recover, place covered pan of rice in oven and cook for 20-25 minutes or until 165 degrees. Alternatively rice can be transferred to a microwave safe dish and microwaved for a couple of minutes, fluffing with a fork to stir every 60 seconds until 165 degrees.
  • Dry cod with paper towel and sprinkle with as much seasoning as desired.
  • Heat a fry pan over medium high heat until a drop of water beads up and sizzles then add 1-2 tablespoons of a neutral cooking oil. Once oil shimmers add fish, careful not to crowd the pan. 
  • Warm tortillas in oven, wrapped in foil for last 10 or so minutes of rice cooking time unti warm and pliable. Alternatively you can wrap them in a towel and microwave for a minute or two flipping every 30 seconds until warm and pliable. 
  • Toss dressing with salad.


    • Serve 3 tortillas per person on a dinner plate, top with fish, cabbage, papaya salsa and avocado crema, garnish with a lemon wedge.
    • Serve rice on the dinner plate next to the tacos
    • Serve Salad on a separate plate or bowl.