This recipe serves 4 ( 2 tacos each)
prep time 20 mins cook time 10 mins
This is one of those recipes you will need to prep all ingredients before you start. There are actually 3 recipes in one. I would highly suggest using fresh fish.
Ingredients
FOR THE FISH
- 1 1/2 pounds of cod
- juice of 1 lime
- 2 tablespoons olive oil
- 2 tsps. chili powder
- 1 tsp. garlic powder
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1/4 tsp. salt
- 1/8 tsp 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
- 1 cup canned or frozen corn(drain if canned; thawed if frozen)
- 1 jalapeno minced
FOR THE SAUCE
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons mayo
- juice from 1/2 lime
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1/8 tsp. cayenne pepper (optional)
- salt to taste
FOR SERVING
- corn tortillas, diced or sliced avocado, lime wedges
INSTRUCTONS
- In a shallow dish, whisk together lime juice, oil, chili powder, garlic powder, cumin, paprika, salt, and pepper. Add cod, toss until evenly coated and gently rub the seasoning into the fish on all sides. Let marinate 15 minutes.
- Make the slaw: In a large bowl, stir together mayo, lime juice, cilantro, and honey. Add cabbage, corn, and jalapeno. Toss to coat. Season with salt and pepper. Set aside.
- Make the sauce: Combine all taco sauce ingredients in a small bowl and set aside.
- To pan fry your fish, heat oil in a cast iron or non-stick skillet, over medium high heat. When pan is hot add fish, lay it flat and do not over crowd pan. To get a nice browned crust, do not move the fish for 3 minutes. Flip over and cook for another 2-3 minutes. Remove from heat.
- Carefully break up the fish with a fork into bite size pieces. Pop the tortillas in a skillet for 20-30 seconds, or a microwave.
- Divide the fish among the heated tortillas and top with slaw and avocado. Squeeze on lime juice and top with sauce. Yummy!!!
Can be served with rice or chips and salsa.
