There’s something about street food that takes you back. That intoxicating aroma that makes sweet love to your nostrils, leading you to a line sprawling 3 blocks to wait on a 9 dollar artisan taco. At the USPlabs Barbell Club we hate to wait, and we’re not about to spend 600 calories on a greasy mess piled on a paper plate… So we set out to create a portable food that tasted amazing, and was packed to the brim with protein. Down into our lab we went, and a MONSTER was built. That monster we call the Modern TACO. Enjoy…
1 Egg, Beaten
1/3 Cup of Milk
6oz of Cod Fillets
2 Tablespoons of All Purpose flour
1 cup of Oats
Salt and Pepper to taste
1 Ezekiel Tortilla
1 cup of Greek Yogurt
2 Tablespoons of freshly squeezed lime juice
1 large bunch of freshly chopped cilantro
1 minced garlic clove
Salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C). In a bowl, whisk together the egg and milk. Add salt and pepper to the flour and then coat the cod fillets with the seasoned flour, dip the cod in the egg mixture and then coat it with the oats. Lightly grease a baking dish for the cod, and place in the middle rack of the oven. Cook for 10 minutes or until the fish flakes easily with a fork. While the fish is cooking, prepare your cream sauce. Combine all the ingredients for the cream sauce in a bowl and mix well. Refrigerate until ready to use. Warm up your Ezekiel tortilla on the stove or in the microwave, place half of the fish on the tortilla, then top with a heaping tablespoon of the cream sauce and enjoy!
Yields: 2 Servings
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