The Folks from Fini's Landing came by to show us how they make their Blackened Cod Burro.
The Folks from Fini’s Landing came by to show us how they make their Blackened Cod Burro.
6oz Fresh, 100% sustainable Alaskan Cod cut into 2oz fillets
3oz smoked purple cabbage
3oz Sonoran red rice (tomato, paprika, chili powder)
Half a ripe avocado/ sliced
1 1/2 oz spicy Chubasco aioli- (sauce made from house hot sauce and mayo)
1 oz green goddess (avocado sauce made from fresh avocado, cilantro, parsley, garlic, lemon juice, olive oil and spices)
All wrapped in a Large flour tortilla from the Carniceria La Noria on First and Prince.
For more info: https://finislanding.com/