Cod Tacos — The Table Where We Win

Fall. Week 6 close win, conference race.

I made red chile for the family this week. The kitchen filled with the smell that red chile makes. Lisa and the kids ate around the table. The conversation was about the week, the kids' activities, the small ordinary news of a household in motion. Diego called from CSU and said hello. The twins ate too much. Sofia ate the right amount. Lisa ate slowly. I ate the rest.

The dog tags were under the polo. The chain was around my neck. Hector's ring is not on a chain yet. Papá is still alive. Mamá is still in Las Cruces. The road keeps bending. The road bends. Feed your people. The game is won at the table.

Red chile has always been my anchor — it’s what my mother made in Las Cruces, it’s the smell that means home — and this week I built it right into these Cod Tacos, layering that smoky heat into the seasoning and the sauce so every bite carried the weight of something familiar. When the table is full and the conversation is ordinary in the best way, that’s when I know the week was won. These are the tacos I made for that table.

Cod Tacos

Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 6

Ingredients

• 1 1/2 lbs cod fillets, cut into 2-inch pieces
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• Salt and black pepper to taste
• 12 small flour or corn tortillas, warmed
• 2 cups shredded green cabbage
• 1 cup pico de gallo
• 1/2 cup sour cream
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions

1. Season the fish. Pat cod pieces dry with paper towels. In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, cayenne, salt, and pepper. Rub the spice mixture evenly over all sides of the cod.
2. Cook the cod. Heat olive oil in a large nonstick skillet over medium-high heat. Add cod pieces and cook 3—4 minutes per side, until golden and the fish flakes easily with a fork. Remove from heat and break into large chunks.
3. Make the crema. Stir together sour cream and lime juice in a small bowl until smooth. Season lightly with salt. Set aside.
4. Warm the tortillas. Heat tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp paper towel and microwave for 45 seconds.
5. Assemble the tacos. Layer each tortilla with a handful of shredded cabbage, a few chunks of seasoned cod, a spoonful of pico de gallo, and a drizzle of lime crema.
6. Finish and serve. Top with fresh cilantro and serve immediately with lime wedges alongside.

Nutrition (per serving)

Calories: 340 | Protein: 28g | Fat: 10g | Carbs: 32g | Fiber: 3g | Sodium: 520mg