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Tantillo Recipes
 4 oz cilantro leaves and thin stems
 ½cup Tantillo Extra Virgin Olive Oil
 ½ tsp sea salt
 2 garlic gloves, sliced
 ¼ pound fresh cod
 1 Lemon
 3 small white corn tortillas
 2 red peppers, chopped
 1 cup coleslaw mix
1

Combine cilantro leaves, 1/3 cup Tantillo Extra Virgin Olive Oil, sea salt, and garlic in a food processor or blender, and blend until thick and bright green-set aside.

2

Brush fresh cod with remaining Tantillo Extra Virgin Olive Oil and a squeeze lemon juice. Grill on high heat, turning every 4 minutes until flaky.

3

Lay out tortillas on flat plate, spread cilantro oil on top with a spoon.

4

Lay hot fresh cod on top, sprinkle cole slaw mix and chopped red peppers. Fold and eat!

Ingredients

 4 oz cilantro leaves and thin stems
 ½cup Tantillo Extra Virgin Olive Oil
 ½ tsp sea salt
 2 garlic gloves, sliced
 ¼ pound fresh cod
 1 Lemon
 3 small white corn tortillas
 2 red peppers, chopped
 1 cup coleslaw mix

Directions

1

Combine cilantro leaves, 1/3 cup Tantillo Extra Virgin Olive Oil, sea salt, and garlic in a food processor or blender, and blend until thick and bright green-set aside.

2

Brush fresh cod with remaining Tantillo Extra Virgin Olive Oil and a squeeze lemon juice. Grill on high heat, turning every 4 minutes until flaky.

3

Lay out tortillas on flat plate, spread cilantro oil on top with a spoon.

4

Lay hot fresh cod on top, sprinkle cole slaw mix and chopped red peppers. Fold and eat!

Soft Shelled Cilantro Tacos
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