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Esty’s got your back with the perfect family-friendly idea for a Chol Hamoed meal or Erev Pesach snack.
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2 pounds turbot or cod
3 tablespoons Gefen Olive Oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
3/4 teaspoon salt
freshly cracked Gefen Pepper
1/2 cup Gefen Mayo
juice of 1 lime (or about 2 tablespoons Heaven & Earth Lime Juice)
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
pinch of salt
thinly sliced red and green cabbage
sliced avocado
pico de gallo
fresh cilantro
thinly sliced jalapeño pepper
Preheat the oven to 425 degrees Fahrenheit.
Combine the oil and spices in a large bowl, then add fish and toss to coat. Place the fish on a baking sheet lined with Gefen Parchment Paper and bake uncovered for 15 to 20 minutes, until cooked through. Larger pieces may need more time, smaller pieces may need less.
Meanwhile, stir together the sauce ingredients.
Serve the fish in the tacos, piled high with toppings and drizzled with sauce.
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