Time
Spice
Serves
45 Min
Medium
Two
Calories
Carbs
Fiber
Fat
Protein
410
32g
6g
15g
36g
Ingredients
3/4 lb cod
1/4 c crema Mexicana
1/4 head red cabbage
1/4 bunch cilantro
1/2 red onion
4 corn tortillas
1/4 cup red wine vinegar 
3 tbsp sunflower seeds
1 tsp ground ancho 
1 tsp NM chili powder
1/2 tsp ground chili de arbolEquipment
food processor Preparation
Place the red wine vinegar and a 1/4 cup of water in a saucepan. Set on high heat to boil
Finely slice the onions.
Finely slice the red cabbage.
Place the finely sliced red onions in a bowl. Once the red wine vinegar begins to boil, pour it over the red onions. Set them aside and let the onions pickle for at least 15 minutes.
Place the sunflower seeds, ground ancho, ground chili de arbol, NM chili powder, and 1/2 a tsp of salt in a food processor. Pulse until the sunflower seeds are finely ground.
Cut the cod into bite size pieces.
Place the ground sunflower seeds in a bowl and toss the cod in the seeds to coat.
Generously coat the bottom of a skillet with olive oil and place on medium high heat. Once the oil is hot place the cod in the pan. Cook for three minutes on each side giving the exterior a bit of color. Reduce the heat to low and cook for an additional minute on each side.
While the fish cooks, warm the tortillas, you can do this by quickly microwaving them or sticking them in the oven for a few minutes at 350.
Place the cabbage and pickled onions on top of the tortilla and accent with the crema mexicana. Lay the cod on top. Sprinkle the cilantro leaves on top.
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