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2
15 minutes
15 minutes
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Author:James Brace
2 cod loins, cut into 1-inch strips or cubes
8–10 scallops
Fish seasoning of your choice
1 lemon, halved
1 lime, halved
½ punnet strawberries, diced
½ red onion, diced
1 red chili, finely chopped
1 avocado, halved and sliced
Honey sriracha slaw
Hot sauce (to taste)
50 ml sour cream
6 corn tortillas
Preheat your griddle to medium-high heat, leaving space to move ingredients around.
Season the cod and scallops evenly with your chosen fish seasoning.
Place the cod on the griddle first. Cook until all sides develop a nice golden color.
Place the lemon and lime cut-side down on the griddle to char.
Prepare the salsa by combining diced strawberries, red onion, and chopped chili in a bowl.
Turn the fish and citrus as needed while cooking.
Mix the sour cream with hot sauce to your taste. Squeeze some of the charred lemon and lime juice into the salsa and stir to combine. Let the flavors meld.
Add the scallops to the griddle. Place them in a circle; by the time you reach the first one again, they should be ready to flip. Cook until just opaque with a golden sear.
Warm the corn tortillas on both sides of the griddle.
Assemble the tacos: spread sour cream on each tortilla, add chunks of cod and scallops, then top with slaw, avocado slices, and strawberry salsa. Finish with an extra squeeze of charred citrus juice.
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