1 box Gluten Free Crispy Battered Cod – Buy Here
8 Corn Tortillas
1 jalapeño, halved, stems removed
2 c. cherry tomatoes, halved
1 white onion, quartered
1 tbsp. extra-virgin olive oil
1 3/4 tsp. kosher salt, divided
Freshly ground black pepper
3 large tomatoes, quartered
3 cloves garlic
1/2 c. fresh cilantro
Juice of 1 lime
1 tsp. ground cumin
Pinch of red pepper flakes
1. Preheat oven to 400°F. On a large baking sheet, toss jalapeños, cherry tomatoes, and onion together with oil. Season with ½ teaspoon salt and pepper. Roast until slightly charred, 20 minutes.
2. In a food processor, add roasted vegetables, quartered tomatoes, garlic, cilantro, lime juice, cumin, and a pinch of red pepper flakes. Season with remaining 1 1/4 teaspoons salt and pepper, then pulse a few times until mostly blended and slightly chunky.
3. Bake the Gluten Free Cod per instructions on the box. When they are baked, heat the tortillas for 45 seconds covered with a paper towel.
4. To assemble, lay heated tortilla on the plate and top with a Gluten Free Cod portion. Top with a spoonful of fresh salsa and top with a spoonful of crema and enjoy!