Ingredients with Measurements:
- 1 lb dried cod skin
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- Salt and pepper to taste
- 8-10 small tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Rinse the dried cod skin under cold water and pat dry with paper towels.
2. In a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
3. Rub the spice mixture all over the dried cod skin.
4. Heat the skillet over medium-high heat and add the dried cod skin.
5. Cook for 2-3 minutes on each side until crispy and golden brown.
6. Remove the dried cod skin from the skillet and let cool for a few minutes.
7. Using tongs, break the dried cod skin into small pieces.
8. Warm the tortillas in the microwave or on a skillet.
9. To assemble the tacos, place a spoonful of shredded lettuce on each tortilla, followed by a few pieces of the dried cod skin.
10. Top with diced tomatoes, red onion, and cilantro.
11. Serve with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 tacos
Nutritional information:
Calories per serving: 150
Fat: 5g
Carbohydrates: 16g
Protein: 10g
Substitutions for ingredients:
- Dried cod skin can be substituted with any other dried fish skin, such as salmon or tilapia.
- Smoked paprika can be substituted with regular paprika or chili powder.
- Lettuce can be substituted with any other leafy greens, such as spinach or arugula.
- Tomatoes can be substituted with any other fresh vegetables, such as bell peppers or cucumbers.
Variations:
- Add a dollop of sour cream or guacamole on top of the tacos for extra creaminess.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add a sprinkle of shredded cheese on top of the tacos for extra flavor.
Tips and tricks:
- Make sure to rinse the dried cod skin thoroughly to remove any excess salt.
- Break the dried cod skin into small pieces to make it easier to eat.
- Serve the tacos with a side of rice and beans for a complete meal.
Storage instructions:
Leftover dried cod skin can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the dried cod skin, place it in a skillet over medium heat for a few minutes until crispy.
Presentation ideas:
Arrange the tacos on a platter and garnish with extra cilantro and lime wedges for a pop of color.
Garnishes:
- Chopped fresh cilantro
- Lime wedges
Pairings:
- Mexican beer, such as Corona or Modelo
- Margaritas or Palomas
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the dried cod skin is not crispy enough, cook it for a few more minutes on each side.
- If the tacos are too spicy, reduce the amount of smoked paprika or cumin.
Food safety advice:
- Make sure to cook the dried cod skin thoroughly to avoid any risk of foodborne illness.
- Store leftover tacos in the refrigerator for up to 2 days.
Food history:
Dried fish skin has been a staple in many cultures for centuries, as it was a way to preserve fish for long periods of time. In Mexico, dried fish skin is often used in traditional dishes such as tacos and tostadas.
Flavor profiles:
The dried cod skin has a salty and slightly fishy flavor, which is balanced out by the smoky and spicy seasoning.
Serving suggestions:
Serve the tacos with a side of rice and beans for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A