Perfect Fish Tacos

Refreshing and delicious even without jalapenos coz I don't have any! Bet it would make the dish pop even more!







Ingredients

  • 3 tbsp. extra-virgin olive oil
  • Juice of 1 lime
  • 2 tsp. chili powder
  • 1 tsp. paprika
  • 1/2 tsp. ground cumin
  • 1/2 tsp. cayenne pepper
  • 1 1/2 lb. cod (or other flaky white fish)
  • 1/2 tbsp. vegetable oil
  • Kosher salt
  • Freshly ground black pepper
  • 8 corn tortillas
  • 1 avocado, diced
  • Lime wedges, for serving
  • Sour cream, for serving
  • FOR THE CORN SLAW:
  • 1/4 c. mayonnaise
  • Juice of 1 lime
  • 2 tbsp. freshly chopped cilantro
  • 1 tbsp. honey
  • 2 c. shredded purple cabbage
  • 1 c. corn kernels
  • 1 jalapeño, minced






Instructions

  1. In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
  2. Add cod, tossing until evenly coated. Let marinate 15 minutes.
  3. Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
  4. 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.
  5. Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.



Recipe has been adapted from >>>>>  here



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