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BBQ
Ready in 15 minutes
Carb-Wise

Carb-Wise: Taco-Spiced Cod

with Fresh Pico de Gallo & Grilled Street-Style Corn

Cooking time

15 minutes

Servings

2/4

Calories

320 /serving

Our admiration for Mexican-style street food knows no bounds. Here we’re channelling the taco stand experience, minus the tortillas. A blend of chili powder, spices and lime essence gives a leg up to firm fillets of cod, which you’ll pan-cook to golden and finish with lime zest. Cobs of corn go onto the grill to be ready for a slathering of spiced sour cream and scallion top. Finally, whip up a quick tomato-based pico de gallo for zing.

We will send you:

  • 2 Cod fillets
  • 1 Scallion
  • 1 Lime
  • 2 Tomatoes
  • 2 Ears of corn
  • 43ml Sour cream
  • 11.5g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)

Contains: Cod, Milk, Sulphites

You will need:

Large pan
Zester
Oil
Salt & pepper (S&P)
Basting brush
BBQ (or grill pan)
Total Fat
12 g
Saturated Fat
4 g
Sodium
1050 mg
Total Carb
25 g
Sugars
9 g
Protein
31 g
Fibre
5 g
Preparation
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Mise en place
Heat the BBQ on high, making sure to oil the grill first. Zest and juice the lime. Small-dice the tomatoes. Toss the corn (shuck if necessary) with a drizzle of oil and ⅓ of the spices. Thinly slice the scallion, separating the white bottom and green top. In a medium bowl, combine the sour cream, ½ the lime juice, ½ the lime zest and ½ the remaining spices.
a picture
Grill the corn
Grill the corn on the BBQ (or in a grill pan heated on medium-high), turning occasionally, 7 to 9 min., until the kernels are tender and beginning to brown. Transfer to a plate and brush with ½ the spiced sour cream. Sprinkle with ½ the green top of the scallion. Reserve the grill pan, if using.
a picture
Make the pico de gallo
Meanwhile, in a second medium bowl, combine the tomatoes, white bottom of the scallion, remaining green top of the scallion and lime juice, a drizzle of oil and S&P.
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Cook the cod
In a large pan (or reserved grill pan), heat a drizzle of oil on medium-high. Pat the cod* dry with paper towel; season with the remaining spices. Cook, 2 to 3 min. per side, until golden brown and cooked through. Sprinkle with the remaining lime zest.
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Plate your dish
Divide the remaining spiced sour cream between your plates and spread out in a circular motion. Top with the corn, cod and pico de gallo. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.