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.