Seafood Tacos with Spicy Cabbage - Cinco de Mayo
1 pound cod (firm white fish)
5 ounces shrimp (also great with all shellfish)
1 1/4 tablespoons honey
1/2 cup chopped onion
1 1/2 tablespoons soy sauce
1/2 cup adobo sauce
Olive oil
18 small corn tortillas
Garnishes: Spicy Cabbage, chopped tomato, chopped cilantro, thinly sliced radishes and avocado, guacamole, sour cream
Chop raw cod and shrimp. Stir together honey, onion, soy and adobo sauces, and then mix the sauce into the chopped seafood. Sauté the mixture in olive oil until the fish is cooked and the onions are translucent, about 10 minutes. Spoon the mixture into warmed tortillas. Serve with garnishes on the side.
Makes 6 servings (3 tacos each).
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