Sometimes, towards the end of the week food supplies can start to dwindle in the fridge.
Remember the pan roasted cod I cooked up recently? Well in the back of my mind I always knew I wanted to make fish tacos with the leftovers. Although cod is a mild fish, it is fairly firm and would hold up well in the tacos.
However, when I finally went to make the tacos about a day later, I realized what I had in my fridge was best suited for a different mexican favorite – fajitas!
What I loved most about this dish (besides the ease & quick prep time, obviously) is the refreshing lemon flavor the cod gives these fajitas. If you aren’t using leftover cod, I definitely encourage you to marinade the fish first in a similar lemon mixture, lightly pan roast it and then continue on with the rest of this recipe.
3 ounces leftover Pan Roasted Cod, sliced into 1/2 inch strips
1/3 red bell pepper, sliced thinly
1/3 yellow onion, sliced thinly
1 small clove garlic, minced
1 tsp cumin
1 tsp cayenne
Pinch salt & pepper
Splash water (or stock or white wine)
Shredded cheddar cheese (or pepper jack, monterey etc)
Handful chopped spinach (optional)
Whole wheat tortilla
In a skillet over medium high heat, warm the olive oil for about 1 minute. Add in the onion and cook for about 2 minutes before adding the red pepper and garlic. Sprinkle with a pinch of salt and pepper. Cook for about 8 minutes and then add the cayenne and cumin. Stir to combine before adding the water to deglaze the pan. Add in the cod and cover with onion, pepper mixture. Cover the pan and cook 1-2 minutes until the fish is cooked through.
That’s it! You’re done! All you need to do now is assemble your fajita and enjoy – oh and cover with hot sauce of course