Tomato Basil Cod Tacos with Kale
These delightful tacos are bursting with flavor and freshness! Fill warm tortillas with tender cod, nutrient-rich kale, and a touch of sweet pumpkin, all enveloped in a luscious tomato basil sauce. And don’t forget the finishing touch: a simple side salad and a drizzle of creamy tahini that adds a wonderful richness. Feel free to swap out ingredients or add your favorite toppings to make this dish your own!
Ingredients
Equipment
Method
- In a skillet, heat olive oil over medium heat. Add diced pumpkin and sauté for about 5 minutes, until slightly tender.
- Add the cod fillets to the skillet, seasoning with salt, pepper, garlic powder, and dried basil. Cook for 8–10 minutes, flipping once, until the cod is cooked through and flakes easily. Remove from skillet and set aside.
- In the same skillet, add chopped kale and cook until wilted, approximately 3 minutes. Stir in the crushed tomatoes and tomato paste, cooking for another 2-3 minutes until well combined.
- Return the cod to the skillet, gently mixing to coat in the tomato basil sauce. Heat through for an additional minute.
- Warm the corn tortillas either in a skillet or microwave for a few seconds until pliable.
- To assemble, place a generous portion of the cod and kale filling onto each tortilla. Fold in half or leave open-faced, as preferred. Drizzle with tahini, top with avocado slices and cilantro, if using. Serve with lime wedges and a side salad.
