makes two servings
1 teaspoon toasted sesame oil, divided
2 garlic cloves, minced
1/2 red bell pepper, chopped
1/2 cup green onions, chopped (white parts only)
2 teaspoons curry powder
2 teaspoons ground ginger
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 tablespoons tamari (or soy) sauce
1 tablespoon light brown sugar
1/2 teaspoon fine salt salt, divided
1 (14-ounce) can light organic coconut milk
2 tablespoons chopped fresh cilantro
2 (6-ounce) Alaskan wild-caught cod fillets
1 cup cooked jasmine rice
1-2 cups spring greens
4 hard taco shells
1. Preheat the oven to 375 degrees.
2. Heat 1/2 t sesame oil in a large skillet over medium-high heat.
3. Add the minced garlic. Cook for about 1 minute.
4. Add in the chopped green onions and red pepper. Cook for one minute more.
5. Add curry powder, ground ginger, curry paste, and ground cumin. Stir to combine, and cook for an additional minute.
6. Stir in tamari sauce, brown sugar, 1/4 teaspoon salt, and coconut milk.
7. Bring the mixture to a simmer.
8. Once mixture begins to simmer, remove from the heat. Stir in the chopped cilantro.
9. Brush each cod fillet with 1/2 teaspoon sesame oil and season with the remaining salt.
10. Cover a baking sheet with aluminum foil. Place the fillets on the prepped baking sheet.
11. Bake in the oven for 12-15 minutes, or until the fish easily flakes when touched with a fork.
12. To construct the tacos, add a layer to the bottom of each hard taco shell. Top with the spring greens. Add a layer of flaked cod over top of the greens. Finally, spoon a generous portion of the sauce over the fish. Serve immediately.