Now Playing

“Smoky Cod Tostadas with Romaine Slaw & Garlic Yogurt”

Greetings, Angels Working on Earth Family!

It’s always a joy to explore new culinary experiences, and I’m thrilled to share another scrumptious recipe from Marley Spoon with you! It’s called “Smoky Cod Tostadas with Romaine Slaw & Garlic Yogurt.”

The cod in this dish is simply delightful—it’s both flaky and crispy. When you fry it in olive oil, it takes on a nutty flavor while still maintaining its crispness. Additionally, it’s loaded with healthy fats.

Each ingredient in this recipe works in harmony to create a fulfilling and flavorsome meal. I especially love the yogurt with cilantro, which imparts a delightful Mediterranean flavor.

I hope that you savor this recipe just as much as I did!

New Recipe from Martha Stewart & Marley Spoon

	Garlic
1	Plum Tomato
1/4 Oz	Fresh Cilantro
4 Oz	Greek Yogurt
1	Romaine Heart
2 Oz	Red Radishes
6 Inch	Corn Tortilla
10 Oz	Cod Fillets
1/4 Oz	Smoked Paprika
	Olive Oil
	Kosher Salt
	Sugar
	Pepper
	Red Wine Vinegar
	White Wine Vinegar

Preheat Oven

Preheat oven to 450 f with rack in the center. Finely chop 1/2 teaspoon of garlic. Core tomato, then finely chop. Pick 2twotablespoons of cilantro leaves from stems and set them aside for serving.

Prep Sauce

Stir 1/4 teaspoon of chopped garlic directly into a Greek yogurt container. —season to taste with salt and pepper.
In a small bowl, combine tomatoes, chopped cilantro leaves and stems, remaining chopped garlic, 2 teaspoons oil, and 1 teaspoon vinegar, and season to taste with salt and pepper.

Make Salad

Thinly slice lettuce crosswise, discarding the stem end. Halve and thinly slice radishes.
In a medium bowl, combine 2 tablespoons of oil, 1 tablespoon of garlic yogurt, 2 teaspoons vinegar, a pinch each of sugar and salt, and a few grinds of pepper.
Add lettuce and radishes, but do not toss until ready to serve.

Prep Tortillas

Arrange tortillas on a rimmed baking sheet.
Drizzle both sides of the tortillas generously with oil, then sprinkle with salt.
Bake on the center oven rack until crisp and browned in spots, flipping tortillas halfway through baking. 8-12 minutes.

Fry Cod

Pat cod dry, then cut into 1-inch pieces. In a medium bowl, combine 1 tablespoon oil, and 1 teaspoon of smoked paprika: season with salt and pepper.
Add cod to bowl and toss to coat.
Heat 2 tablespoons oil in a medium nonstick skillet over medium-high.
Working in batches, add cod, and cook until lightly browned all over cook though 2-3 minutes.

Use a slotted spoon or spatula to transfer cod to a paper towel-lined plate, and sprinkle with salt.
Toss lettuce and radishes with dressing. Spoon yogurt onto tortillas and top with cod, some of the slaw and salsa, and whole cilantro leaves.
Serve the remaining salsa and slaw on the side.

You may see a demonstration of this recipe on my YouTube Chanel. I hope you enjoy the recipe; please like, share and subscribe!

Love!