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2-3 cod fillets
2-3 teaspoons taco seasoning
1 teaspoon ground cumin
Red onion
Avocados
Sour cream
Shredded cheddar cheese
Chopped lettuce
Sliced tomatoes
Fresh salsa or jar salsa
Flour tortilla shells
Extra virgin olive oil
Prep the vegtables ahead of time, chop, dice or slice to your liking…
Heat the grill to 400-425 degrees
Season the cod fillet on both sides with the taco seasoning and cumin; drizzle with olive oil
Brush tortilla shells with a light coating of olive oil or spray lightly with vegetable oil
Coat the grill top with vegetable oil (an old dish towel soaked with oil works well for this)
Place the fish oil side down on the grill and close the lid; let fish cook for 10-12 minutes; when ready to flip the fish make sure it is cooked almost through and moves when gently touched
If it is sticking to the grill; close the lid and let cook a few more minutes, flip with a large metal spatula and cook for an additional 2-3 minutes till the fillets are opaque and flakey.
Remove from heat and tent in aluminum foil; at this time place your shells on the grill and heat till light brown on both sides 1-2 minutes
Remove and tent the shells in aluminum foil
