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“Smoky Cod Tostadas with Romaine Slaw & Garlic Yogurt”

October 17, 2022

Fish Tacos

New Recipe from Martha Stewart & Marley Spoon

1Plum Tomato
1/4 OzFresh Cilantro
4 OzGreek Yogurt
1Romaine Heart
2 OzRed Radishes
6 InchCorn Tortilla
10 OzCod Fillets
1/4 OzSmoked Paprika
Olive Oil
Kosher Salt
Red Wine Vinegar
White Wine Vinegar

Hello, Angels Working On Earth Family!

Learning about new flavors makes me happy! I’m so excited to share another dish from Marley Spoon! The dish is called “Smoky Cod Tostadas with Romaine Slaw & Garlic Yogurt!

The cod is so flaky and crisp. Frying cod in olive oil will infuse it with a nutty flavor. The coating will retain the crispness.

The dish is packed with good fats. The cod is juicy and satisfying because it is fresh, and all ingredients work well together. I’m a fan of yogurt with cilantro, which gives a beautiful Mediterranean feel and taste.

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!


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