Dash DPS001 Instruction Manual & Recipe Manual page 13

RECIPES
Fish Tacos
INGREDIENTS
2 8-oz cod fillets
2 tbsp olive oil
1 clove garlic, minced
¼ tsp chili powder
¼ tsp cumin
¼ tsp smoked paprika
½ lime, juiced
¼ cup radish, thinly sliced
1 avocado, mashed
6 corn tortillas
lime wedges, to garnish (optional)
salt and pepper, to taste
DIRECTIONS
In a bowl, combine oil, garlic, chili powder, cumin, smoked paprika, lime juice, salt, and
pepper. Place fillets in a shallow dish and pour marinade over fish. Allow fillets to marinate
for 20 minutes.
For red cabbage slaw, combine cabbage, red onion, carrot, cilantro, jalapeño, lime,
mayonnaise, and honey in a separate bowl. Set aside.
Plug in Skillet + Oven. Grease the Upper Cooking Surface. Remove fillets from marinade
and place on Upper Cooking Surface. Cook until the fish is opaque and flakes easily.
Transfer to a plate and separate into large chunks.
Wipe the Double Up Skillet + Oven with a clean, damp cloth and heat corn tortillas until
soft. To assemble tacos, top warmed tortillas with mashed avocado, cod, and cabbage
slaw. Garnish with radish slices and serve with a fresh squeeze of lime (optional).
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RED CABBAGE SLAW INGREDIENTS
1 cup red cabbage, shredded
¼ small red onion, sliced
1 medium carrot, peeled and shredded
¼ cup fresh cilantro, chopped
½ jalapeño, seeded and minced (optional)
¼ lime, juiced
1 tbsp mayonnaise
honey, to taste
salt and pepper, to taste
RECIPES
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