Although tacos have a Mexican origin, the humble street food has become an American staple. In our Margherita wood-fired oven, we started with a malleable white cod, paired with a corn tortilla – the duel soft meat and flatbread combo were made more flavorful by adding south of the border favorites including avocados, cilantro, and red cabbage. We finished off with a spicy Cholula hot sauce and limes for tartness. This fish taco recipe will induce a blissful combination of salty, creamy, and fiery that your whole family can enjoy.

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