Portuguese Salt Cod Tacos with Mojo Verde
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  • 2 days soaking
  • 15 minutes preparation
  • 5 garlic cloves
  • 1 packed cup
  • 1/2 green pepper
  • 1/4 tsp toast
  • 2 tsp cider vinegar
  • 1 tsp water
  • The Fish
  • 1/2 cup
  • 8 taco shells
  • 2. If the fish has bones pick these out with tweezers. This step can take awhile. Cut or tear the fish into small bite
  • 3. Place the shells on a baking tray and bake for a few minutes short of the recommended time. Turn the oven down to 100C
  • 5. Heat enough oil over a medium
  • 6. Add the fish pieces in batches and cook on all sides until uniformly golden. Scoop out with a slotted utensil and place on a paper towel



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