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  • 1 large Josie Organics Organic Leek, chopped and washed
  • 1 lb. Cod Fillets, rinsed and pat dry
  • 2 tbsp. Lemon Juice
  • 2 tbsp. Olive Oil
  • (Optional) 1 tbsp. Maple Sugar, or Brown Sugar
  • 1 tsp. Ground Cumin
  • 1/2 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 1/2 bag Josie Organics Organic Coleslaw
  • 1/4 cup Mayonnaise
  • 2 tbsp. Apple Cider Vinegar
  • 2 tbsp. Lime Juice
  • 2 tbsp. Fresh Parsley, chopped
  • 1 Honeycrisp or Pink Lady Apple, thinly sliced
  • Salt & Black Pepper, to taste
  • 8 Corn Tortillas, warmed
  • 1 Avocado, thinly sliced
  • Fresh Parsley, chopped
  • Lime Wedges

Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


  • 1

    Preheat oven to 400F.

  • 2

    In an oven safe skillet, add the chopped leeks. Add the cod fillets on top of the leeks.

  • 3

    In a small bowl, whisk together the salt, black pepper, maple sugar, ground cumin, lemon juice, and olive oil. Drizzle the mixture on the leeks and cod fillets.

  • 4

    Bake for 10-12 minutes, depending on the thickness, or until fully cooked.

  • 5

    In the meantime, make the citrus coleslaw by toss all ingredients together until well-combined. Season with salt and black pepper to taste.

  • 6

    To assemble the tacos, warm up the corn tortillas on a griddle for 1-2 minutes. Add a few thin slices of avocado to each corn tortilla, a generous scoop of the apple coleslaw, as well as the cooked cod and leeks. Garnish with freshly chopped parsley and lime wedges. Serve immediately. Enjoy!

A Bright Moment

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