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4
15 minutes
20 minutes
For the Cod Filling
1½ lbs cod fillets, cut into bite-sized pieces
1 large green bell pepper, diced
1 large red bell pepper, diced
1 small white onion, diced
2 serrano chiles, diced
1 tbsp garlic powder
2 tsp paprika
2 tsp Old Bay Seasoning
1 tsp black pepper
1 tsp salt
2 tbsp oil
2 tbsp chipotle adobo sauce (from canned chipotles)
For the Tacos
2 cups shredded melting cheese (Oaxaca, mozzarella, Monterey Jack, or quesadilla cheese)
8 flour tortillas
Fresh cilantro, for garnish
Lime wedges, for serving
Preheat your Blackstone griddle to medium heat (about 375°F) and lightly oil the surface.
Add the green and red bell peppers to the griddle. Season with half of the garlic powder, paprika, Old Bay Seasoning, salt, and black pepper. Cook for 5–6 minutes, stirring occasionally, until they begin to soften.
Add the onion and serrano chiles. Continue cooking for 3–4 minutes, until the vegetables are tender and lightly charred.
On another section of the griddle, add a little more oil and spread the cod into a single layer. Season with the remaining garlic powder, paprika, Old Bay Seasoning, salt, and black pepper.
Cook the cod for 3–4 minutes per side, flipping carefully to prevent it from breaking apart. When the fish is nearly cooked through, drizzle the chipotle adobo sauce over the cod and vegetables.
Combine the cod and vegetables on the griddle and cook together for 1–2 minutes, allowing the flavors to meld.
Reduce one side of the griddle to low heat. Place the tortillas on the griddle and sprinkle cheese over one half of each tortilla.
Top the cheese with the cod mixture, then add a little more cheese. Fold the tortillas in half and press gently.
Cook for 2–3 minutes per side, until the tortillas are golden and crispy and the cheese is fully melted.
Garnish with fresh cilantro and a squeeze of lime. Serve immediately.
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