Salted Cod in Crispy Tortilla Bowls

The first time I tried fish tacos I was in Brownsville, Texas and I immediately knew that this was a meal that I would make again and again. Over the years I have prepared tacos using various different fish - everything from tilapia to mahi mahi but this week I decided to mix things up a little and used salted cod.  Until now my only experience with salted cod was several years ago during a trip to Nova Scotia in our 'big-ass' camping van. My husband and I understood that salting cod was a way of preserving it and that before consuming the fish we needed to soak it in water for several hours, changing the water frequently. However as we were traveling and were not in a position to do this, my husband suggested we simply chew on chunks of the salted fish and wash it down with a cold beer. It was somewhat unconventional but we survived to tell the tale! In this recipe, I soaked the fish overnight then poached it with lime juice and sriracha seasoning for 20 minutes until soft. I next flaked it, added it to chopped avocados and tomatoes then  spooned the mixture into a crispy tortilla shell and topped it with a garlic and cilantro sour cream dressing. Delicious!