Fish Taco

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • Juice of 1 lime
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • 1½ pounds cod (or other flaky white fish)
  • ½ tablespoon vegetable oil
  • Kosher salt
  • Freshly ground black pepper
  • 8 corn tortillas
  • 1 avocado (diced)
  • Lime wedges (for serving)
  • Sour cream (for serving)
  • Corn Slaw
    • ¼ cup mayonnaise
    • Juice of 1 lime
    • 2 tablespoons fresh cilantro (chopped)
    • 1 tablespoon honey
    • 2 cups purple cabbage (shredded)
    • 1 cup corn kernels
    • 1 jalapeño (minced)

Directions

In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.

Add cod, tossing until evenly coated. Let marinate 15 minutes.

Meanwhile, in a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.

In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3-5 minutes per side. Let rest 5 minutes before flaking with a fork.

Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.

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