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Prep time: 15 min
Cook time: 30 min
Servings: 4
1 - 100 gram
Toppings:
Lime wedges
sour crème
avocado
Ingredients
CORN SLAW
CORN SLAW
1/4 cup mayonnaise
Juice of 1 lime
2 tbsp chopped cilantro
1 tbsp honey
2 cup shredded purple cabbage
1 cup corn kernels
1 jalapeño, finely chopped
Kosher salt
Freshly ground black pepper
TACOS
TACOS
3 tbsp extra-virgin olive oil
Juice of 1 lime
2 tsp chili powder
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1 1/2 lb. cod
2 tsp vegetable oil
Kosher salt
Freshly ground black pepper
8 corn tortillas, toasted
1 avocado, finely chopped
Lime wedges and sour cream, for serving
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.
Slaw: 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 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.
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