INGREDIENTS
For the fish
- 1 1/2 pounds cod or other white flaky fish
- Juice of 1 lime
- 2 tablespoons olive or avocado oil
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika (or cajun seasoning for more heat)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
For the slaw
- 1/4 cup mayo or Greek yogurt
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon honey
- 2 cups shredded purple cabbage (or a combination of green and purple)
- 1 cup canned or frozen corn (if canned drained and if frozen, thawed)
- 1 jalapeño, minced
For the sauce
- 1/4 cup sour cream (or Greek yogurt)
- 2 tablespoons mayo
- Juice from 1/2 lime
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper (optional for extra spice)
- salt, as needed to taste
For serving
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- corn tortillas, diced or sliced avocado, lime wedges
INSTRUCTIONS
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In a shallow dish, whisk together lime juice, oil, chili powder, garlic powder, cumin, paprika, salt, and pepper. Add cod, tossing until evenly coated and gently rub all of the seasoning into the fish on alll sides. Let marinate 15 minutes, if you have the time.
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Meanwhile, make the slaw: In a large bowl, stir together mayo, lime juice, cilantro, and honey. Add in cabbage, corn, and jalapeño. Toss to coat. Season with a dash of salt and pepper. Set aside.
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Make the sauce: Combine all taco sauce ingredients in a small bowl and set aside.
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For cooking the fish there are four different methods of cooking you could use:
BROILER: Set oven to high broil. Position fish on baking pan sprayed with cooking spray. Broil fish for about 5 minutes, or until fish flakes when pierced with a fork.
BAKE: Preheat oven to 375 degrees F. Place fish in baking dish sprayed with cooking spray. Bake for 8-12 minutes, or until fish flakes when pierced with a fork.
PAN: Heat a bit of oil or spray with non-stick cooking spray in a large non-stick skillet over medium-high heat. Alternatively, you can use a cast iron skillet. When pan is hot, add fish. Lay in a flat layer and don’t overcrowd the pan or the fish will steam, not sear. Don’t move fish for 3 minutes once you’ve placed them in the hot pan — this helps get a good browned crust. Flip them after 3 minutes and cook for another 2-3 minutes, until just cooked through. Remove from heat.
GRILL: Heat the grill to medium-high heat. Grill the fish for about 3-4 minutes before turning and cooking on the other side, or until fish is completely white and cooked through.
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Once fish is done cooking, carefully break up the fish using a fork, into bite-sized pieces. Pop the tortillas in the microwave for 20-30 seconds, on a skillet for about 20-30 seconds per side, or on the grill for 20-30 seconds or just until they get a few char lines on each side.
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Divide fish among heated tortillas and top with slaw and avocado. Squeeze lime juice on top and drizzle on sauce. Serve with chips, salsa, and margaritas and you’re good to go! Enjoy!
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