Red’s Fish Tacos

Okay...okay, hold up. This is a fish taco, right? Because at first I thought somebody dropped a fruit salad on it and called it a day. You got jerk-seasoned cod…so we're startin' with some heat. That's cool. I get that. Fish. Spice. Normal stuff. But then...cantaloupe? Coconut slaw? Honey-roasted peanuts? Man, this taco's got trust issues. It doesn't know what it wants to be...Whoa. No, see, that's sneaky. First it's sweet. Then it's spicy. Then creamy avocado shows up. Then lime jumps outta nowhere and starts high-fivin' everybody. And the sunflower seeds? Crunch. The peanuts? More crunch. It's like the taco keeps revealing plot twists. Man, this thing's like a beach vacation that accidentally got into a fight. Yeah. I'd definitely eat three of these before making any important decisions. Actually, I'd eat three of these instead of making important decisions.

Ingredients

for eight tacos

1 avocado
1 lime
1/4 tsp kosher salt
1 ib cod fillet
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp pink pepper corn
1 tsp thyme
1/2 tsp habanero flakes
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp clove
1/2 tsp allspice
1 tsp Demerara sugar
1 tsp vegetable oil (plus 1/2 tsp more)
1 cup sweetened coconut flakes
1 carrot
1/4 red onion
2 cups shredded Napa cabbage
1/3 cup mayonnaise
1/3 cup sour cream
1 tbs chili garlic sauce
1/4 cup sunflower seeds
1/4 cup honey roasted peanuts
1 1/2 cups diced cantaloupe
8 6 inch flour tortillas

Directions

Pre heat your oven to 400 degrees F.
In a spice grinder, grind together the garlic powder, onion powder, pink pepper corn, thyme, habanero flakes, ginger, cinnamon, clove, allspice, and Demerara sugar. Pat the cod dry and season the non skin side of the fish. Heat a large oven proof skillet over medium high heat with 1 tsp of the vegetable oil, heat until oil begins to smoke. Place fish in the skillet seasoned side down and sear for 1-2 minutes, place skillet in the oven for 6-7 additional minutes to finish cooking. Remove the skin of the fish if there is any, and remove from pan seasoned side up, slice into eight equal sized pieces.
Dice the red onion and add to a large bowl. Peel the carrot and grate on a box grater into the bowl. Add the cabbage and coconut to the bowl with the chili sauce, sour cream, mayonnaise, and the zest and juice of half the lime. Stir to combine.
In a small bowl, mash the avocado with 1/4 tsp kosher salt and remaining zest and juice from the half of lime.
CHop the honey roasted peanuts. In a small skillet over medium heat, add the sunflower seeds and honey roasted peanuts with the 1/2 tsp of vegetable oil. Toast the nuts and seeds stirring frequently for 2-3 minutes or until sunflower seeds are golden brown. Remove from heat.
Spread 1-2 tbs of the avocado mixture on each of the tortillas. Top the avocado with the cod, followed by 3-4 tbs of the diced cantaloupe, then about 1/3 of a cup of the coconut slaw, and finally 1-2 tbs of the seed and nut mixture. Fold to close the taco.
Serve.