Fresh cod is rubbed with Mexican spices and then pan seared in the cast iron skillet. Served in corn tortillas and topped with cilantro lime slaw sweetened with a little honey. Long grain rice is cooked in cumin, garlic, onion, stock and tomato sauce as a side. Corn is cut off the cob and roasted in a skillet and then finished with lime juice, red pepper, red onion, spices and queso fresco.
To serve: Heat up the fish; using a dry pan add the corn tortillas and cook until lightly colored but still soft. add the fish to the tortillas and then add the Cole slaw. Reheat the rice as a side. Serve the salad room temp. Servings three tacos per person.